Tomato Squash Soup

A bowl of tomato and squash soup topped with cream, pumpkin seeds, and fresh parsley,

5 from 2 votes

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.

Course: Soup

Cuisine: American

Keyword: autumn, creamy soup, fall, Tomato Squash Soup

Servings:

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