Butternut Squash & Tomato Soup

Not your traditional butternut squash soup, but just as delish! The acidity of the tomato helps with balance the sweetness from the butternut squash making this soup recipe a home run.

When I was developing this recipe I shared it about it on my Instagram account and everyone went WILD. Rightfully so because this Squash and Tomato soup recipe checks all the boxes. It's comforting, umami, got a hint of sweetness, and it perfect for cozy season.

Butternut Squash & Tomato Soup

What you'll need:

2 tbsp extra virgin olive oil

1 medium onion, small dice

1 large garlic clove, minced

1 large ripe tomato, diced (or 1 14 oz can diced tomatoes)

1/2 tsp dried sage

4 cups peeled and diced butternut squash

1L chicken or veg stock

1/4 cup heavy cream (35%)

salt & pepper, to taste

EVOO, for drizzling

Sour cream or Greek yogurt, for serving (optional)

Crispy chickpeas, for serving (optional)

Steps:

Add 2 tbsp of extra virgin olive oil to a large pot over medium heat. When the oil is hot add the diced onion and cook until translucent. Add the garlic and cook for 30 seconds before adding the diced tomato and 1/2 tsp dried sage. Season with salt and pepper and cook for 5-8 minutes or until the tomato has completely softened. When the tomato is completely soft stir in 1L of chicken stock and bring to a boil. Reduce to a gentle simmer and cook for 20-30 minutes or until the squash is soft. Remove from heat and use an immersion blender to blend the soup until smooth. Add heavy cream, taste and adjust seasoning.

To serve: ladle into bowls, top with a dollop of sour cream or Greek yogurt, finish with crispy chickpeas, and enjoy!

Enjoy, my friends!