Recipe: Delicious Creamy Butternut Squash and Tomatoes Soup

Creamy Butternut Squash and Tomatoes Soup. Heat oil or ghee over medium heat in a large soup pot. Stir in the tomatoes, squash and stock and bring to the boil. Either blitz in the pan with a stick blender or whizz in batches in a food processor or blender, until smooth.

Creamy Butternut Squash and Tomatoes Soup To make it easy for you, I dare you to try my version of this classic autumn soup also called Butternut Bisque. Roasted tomato, – which added a very mild acidity to a soup and helped to cut through the sweetness of Butternut Squash. It's made without heavy cream but is so creamy and takes only a few minutes to prep. You can cook Creamy Butternut Squash and Tomatoes Soup using 8 ingredients and 9 steps. Here is how you cook that.

Ingredients of Creamy Butternut Squash and Tomatoes Soup

  1. Prepare 2 pounds of butternut squash.
  2. You need 1/2 pound of Roma tomato.
  3. It’s 3 cups of water.
  4. You need 2 cubes of vegetable bouillon.
  5. Prepare 1/2 cup of water.
  6. It’s 1 cup of coconut cream or heavy whipping cream.
  7. Prepare 1 teaspoon of cayenne pepper (optional).
  8. It’s 1 tablespoon of corn starch.

You can make it even easier and use pre-cut butternut squash, this shortcut comes super handy on busy days. Say hello to your new go-to dish! This creamy butternut squash & tomato soup made with Pomi Strained Tomatoes, topped with toasted sunflowers seeds and kale, this ultimate healthy comfort food! In a large blender of food processor combine squash, tomatoes, stock and garlic cloves.

Creamy Butternut Squash and Tomatoes Soup step by step

  1. Ingredients:.
  2. Wash the tomatoes, cut them into wedges Wash and peel the butternut squash, cut it into cubes.
  3. Place in a safe microwave bowl 1/2 cup of water with the vegetable bouillon cubes Heat to a maximum heat for 1 minute- 1 1 / 2 minute or until dissolved, mix.
  4. In a food processor place the tomatoes, squash, 3 cups of water, liquefy.
  5. Place the preparation in a saucepan Add the dissolved vegetable bouillon cubes, mix Add red pepper (optional).
  6. Cook it over medium heat for 40 minutes Mix it occasionally with wooden spoon.
  7. In a bowl place the cream (heavy whipping or coconut), corn starch, mix.
  8. Add the preparation in the pan, stir continuously for 5 minutes.
  9. Serve hot Add grated Parmesan cheese or grated vegan Parmesan style (to taste).

Blend until it is a uniformly smooth consistency. Toss squash with half the dressing in large bowl; spread onto parchment-covered rimmed baking sheet. Meanwhile, heat remaining dressing in large saucepan on medium heat. In a roasting pan, place onions, carrots, celery, garlic, butternut, oil, butter, salt, pepper, coriander and tomato paste and toss to combine. Butternut squash is a sweet and smooth vegetable, and it goes wonderfully together with tomato – this smooth and creamy butternut squash recipe is perfect comfort food for a cold day, and if you scatter some croutons on top it makes for a wonderful filling lunch.