Butternut Squash Tomato Soup
This easy to make butternut squash tomato soup is naturally sweet and creamy. The sweet butternut squash balances out the tangy tomatoes and creamy coconut milk. This homemade vegan soup is cozy, comforting and absolutely delicious!
Equipment
- 1 blender, food processor or immersion blender
Ingredients
- 1 tablespoon olive oil
- 1 onion diced
- 4 cups butternut squash diced
- 3 cloves garlic minced
- ½ teaspoon salt
- ½ teaspoon thyme
- ½ teaspoon smoked paprika
- 1 28 ounce can of whole peeled tomatoes
- 3 cups vegetable broth
- 1 15 ounce can of coconut milk
Instructions
- Heat the olive oil over medium heat. Add the onion and butternut squash. Sauté for 8-10 minutes until the onion turns translucent and the squash begins to soften.
- Add the garlic, salt, thyme and smoked paprika. Sauté for 1-2 minutes until the garlic turns fragrant and begins to brown.
- Add the entire can of whole peeled tomatoes and vegetable broth.
- Turn the heat to medium-high and bring the soup to a rapid-simmer.
- Cover the soup with a lid and reduce the heat to low. Simmer for 10-15 minutes until the butternut squash can be easily pierced with a fork. Turn the heat off.
- Use an immersion blender, food processor or blender to blend the soup. You may have to work in batches if using a blender or food processor. Blend until smooth. Return the soup back to the pot if needed.
- Stir in the coconut milk until combined.
- Serve the soup immediately. Top with freshly ground black pepper if desired.
Notes
- For a chunky soup only blend half of the soup.
- You can use other varieties of squash such as acorn squash.
- Add ¼ teaspoon of cayenne pepper for a spicy variation!
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