| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 20 min |
| Yield: | 8 to 10 servings |
| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 20 min |
| Yield: | 8 to 10 servings |
Ingredients
- 1 butternut squash (2 1/2 to 3 pounds), halved lengthwise and seeded
- 2 1/2 tablespoons olive oil, plus more for serving
- 3/4 teaspoon kosher salt, plus more to taste
- Black pepper
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon sweet paprika
- 1/4 teaspoon cayenne pepper
- 1/8 teaspoon ground cloves
- 1 large onion, chopped
- 4 cloves garlic, minced
- Leaves from 4 sprigs fresh thyme
- 2 cans (28 ounces each) fire-roasted tomatoes
- 3 cups vegetable broth
- Parmesan cheese, for serving
Instructions
- Preheat the oven to 375 degrees F.
- Place the squash halves cut side up on a baking sheet and brush the insides with 1/2 tablespoon of the olive oil. Sprinkle evenly with 1/4 teaspoon salt, a few turns of black pepper, the cinnamon, paprika, cayenne, and cloves and bake until a fork pokes easily into the center. Begin checking for doneness after 1 hour.
- Meanwhile, in a large pot, heat the remaining 2 tablespoons olive oil over medium heat. Add the onion and remaining 1/2 teaspoon salt. Cook, stirring, until the onion is soft and translucent, 5 to 7 minutes. Add the garlic and thyme and cook for 2 more minutes. Transfer the mixture to a blender or food processor, add the tomatoes with their juices, and blend until very smooth. Return the mixture to the pot.
- Scoop the insides out of the squash and place it in the blender with the vegetable broth and blend until very smooth. Add it to the pot, bring it to a boil over high heat, then reduce to a simmer. Simmer, covered, for 20 minutes, stirring occasionally. Taste and adjust seasonings as desired. Ladle into bowls, drizzle with olive oil, and top with grated Parmesan.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 116 |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 6 g |
| Sugar | 7 g |
| Protein | 3 g |
| Cholesterol | 0 mg |
| Sodium | 347 mg |
| Serving Size | 1 of 10 servings |
| Calories | 116 |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 6 g |
| Sugar | 7 g |
| Protein | 3 g |
| Cholesterol | 0 mg |
| Sodium | 347 mg |
Reviews
Delicious! I used 1 14 oz can fire roasted tomatoes, and 3 14 oz cans regular diced tomatoes because that’s what I had on hand. I would probably leave out the cayenne pepper next time, cos I have a really whimpy palate. The cinnamon and cloves were a nice addition though. It’s a winner for dinner tonight with a grilled cheese!
I like tomato soup, but usually too acidic for me. This soup has changed my world! Wonderful. Great with my grilled cheese.
I saw this over the weekend and made it tonight. My husband and I both loved it! I had most of the ingredients, so for once, I didn’t need to buy any extra spices/herbs! I pretty much followed the recipe, but bought the cut up squash and roasted it with the ingredients instead. I’m not a huge garlic fan, but I could only find the fire roasted tomatoes with garlic, so I decided not to add additional fresh garlic. I used an immersion blender too, just to make things a little easier. Also, I tasted the soup before I served it and to make it a little creamier, I added about 1/2 cup of 2% milk (all I had). It’s very easy to make and I will definitely make it again!
Halved this recipe by using about 1.25 lbs of cut up squash from the grocery store deli area; as much onion and garlic and thyme as I like; the full amount of spices; 2 small 14 oz. cans of fire roasted tomatoes; and a half box of veggie stock. I roasted the squash for about half hour and it was just right. I started by adding olive oil and onion to the pot; added the garlic and thyme; then added the squash, tomatoes and about 2 cups of broth. Simmered as advised. I used a stick blender instead of full size blender for ease of use. Very nice blend of flavors and the squash blends in very nicely and adds a nice sweetness without adding sugar. In the future I may use coconut milk instead of the stock for a creamy option. Very nice and tasty for a vegan option!
Definitely a keeper. We added some diced tomatoes at the end. I will make this again. They only thing is it has a very slight bitter taste which I need to figure out.
Delicious! I has always been a fan of tomato soup but in recent years have found it to be a bit too acidic for me. Adding the squash really helped with that. Very easy to make. Love the warm spicy flavors from the seasoning on the roasted squash. Great cold weather soup!
Amazing! The squash gives it such a nice, thick texture. My husband doesn’t like squash, and he couldn’t even taste it in the soup. He just thought it was a hearty tomato soup. Thanks Molly!
What a delicious soup! The warm spices really add a great flavor. And, the squash to tomato ratio make for a less acidic flavor without taking away from the tomato taste. I did add some milk and the cheese directly to the soup since I’m a cream of tomato soup fan. This may be the best tomato soup recipe I’ve ever had! Even better then a well known department stores tomato soup:)
This is truly a delicious vegetarian soup on a cold day. Too save time, I microwaved the squash and the soup turned out delicious. Next time I’ll try the recipe with chicken broth.
Time consuming & it tastes terrible!! Seriously?? People actually like soup like this?? Yuck!! Leave the squash out. It would have been better without it.