Tomato Squash Soup
This Tomato Squash Soup is packed with butternut squash, tomatoes, and herbs, and is a flavory, creamy soup that is comforting and sure to be a hit of a cool day.
Servings: 6
Calories: 181kcal
Ingredients
For the Italian Style Stewed Tomatoes:
- 5 to 6 large ripe tomatoes (peeled and chopped)
- 1/4 cup chopped onions
- 1 garlic clove (minced)
- 1 Tbs dried parsley
- 3/4 Tbs dried basil
- 1/2 Tbs oregano
- 1/2 Tbs Italian spices
- Salt and pepper to taste
For the Tomato Squash Soup:
- 1 1/2 cups cooked butternut or delicata squash
- 1 TBS butter
- 1/4 cup onion (finely diced)
- 2 cloves garlic (minced)
- 16 oz Italian style stewed tomatoes (recipe below, or use canned)
- 1 cup chicken broth
- 1 cup heavy cream
- 1 tsp salt (to taste)
- 1 tsp dried basil (to taste)
Garnishes (optional)
- grated or sliced Parmesan cheese
- croutons
- crackers
Instructions
For the Tomatoes:
- Add all the ingredients to a slow cooker and simmer on high for 3 hours. (You can alternatively cook them on the stove over medium low for about 1 hour). Set aside until needed.
For the Tomato Squash Soup:
- Preheat the oven to 350 degrees Fahrenheit.
- Cut the squash in half and scoop out the seeds. Place the squash cut side down onto a 9x13 or bigger baking pan, and add a little water to surround the squash (About 1/2 inch).
- Bake the squash in the oven for about1 1/2 hours, or until fork tender.
- Remove the squash from the oven and carefully remove the skin. Set it aside to cool partially.
- Add 1 1/2 cups cooked squash into a blender, and blend until it is smooth.
- Add the butter to a sauce pan, or pot and melt. Then add the remaining onion and garlic and cook for a few minutes until it is tender, and translucent.
- Add the onion and garlic to the squash in the blender, and blend until smooth.
- Add 2 cups of the tomatoes into the blender, and blend until it is smooth.
- Return the vegetable mixture to the sauce pan. Stir in the chicken broth, heavy cream, and remaining herbs, and seasonings.
- Stir the mixture until warm throughout, but don't bring it to a boil or the cream may curdle.
- Scoop the soup into individual bowls and serve with your choice of garnishes.
Nutrition
Calories: 181kcal | Carbohydrates: 8g | Protein: 2g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 51mg | Sodium: 584mg | Potassium: 236mg | Fiber: 1g | Sugar: 3g | Vitamin A: 4398IU | Vitamin C: 10mg | Calcium: 78mg | Iron: 1mg