Best Tomato Squash Soup Recipes

CHUNKY BUTTERNUT SQUASH AND TOMATO SOUP

Steps:

• Heat butter and olive oil in a large pot over medium heat. Add onion; cook and stir until tender and translucent, about 5 minutes. Add butternut squash, carrots, celery, and garlic. Stir to combine and cook until slightly tender, about 2 minutes.
• Pour milk and Italian seasoning into the pot with the butternut squash mixture. Stir in cornstarch gradually until combined. Bring to a boil. Mix in diced tomatoes, broth, and tomato sauce. Bring to a boil. Reduce heat to low and simmer until flavors are well combined and squash is softened, about 45 minutes. Season with salt and pepper. Pour soup into bowls and sprinkle basil over each.

TOMATO SQUASH SOUP

Steps:

• 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.

PINTO BEAN, TOMATO AND BUTTERNUT SQUASH SOUP

Steps:

• Heat oil in heavy large pot over medium-high heat. Add onions and celery; sauté until onions are golden, about 7 minutes. Add garlic; stir 1 minute. Add broth and next 5 ingredients; bring to boil. Reduce heat; cover and simmer until squash is tender, about 15 minutes. Transfer 3 cups soup to blender; cool slightly, then puree until smooth. Return puree to pot with soup. Simmer until heated through, about 5 minutes. Season with salt and pepper.
• Ladle soup into 6 bowls. Sprinkle each with 1 tablespoon basil and serve.

TOMATO SUMMER SQUASH SOUP

Steps:

• 1. Heat 1/2 cup broth in large pot over medium heat.
• 2. Add carrot, onion, celery, and squash.
• 3. Simmer gently for 5 minutes.
• 4. Add garlic and basil.
• 5. Gradually stir in flour and cook for 5 minutes.
• 6. Gradually add remaining broth and tomatoes.
• 7. Bring to a boil, then reduce heat and simmer for 30 minutes.
• 8. Add black pepper and milk.
• 9. Heat through and serve hot.

TOMATO SOUP WITH SQUASH AND KALE

Steps:

• Preheat the oven to 350˚ F. Line a baking sheet with parchment paper. Heat 2 tablespoons olive oil in a large dutch oven or other heavy pot over medium-high heat. Add the bacon, onion and a big pinch each of salt and pepper. Cook, stirring, until the onion is tender, 6 to 8 minutes. Add the garlic and thyme and cook until softened, about 1 minute.
• Add the tomatoes, chicken broth, 1/2 teaspoon salt and a few grinds of pepper to the pot; bring to a boil. Add the squash and kale; return to a boil. Reduce to a steady simmer and cook, stirring occasionally, until the squash and kale are very tender, 15 to 18 minutes. Season with salt and pepper, if needed.
• Meanwhile, combine the oyster crackers, remaining 2 tablespoons olive oil, the paprika and a big pinch of salt in a medium bowl. Toss until evenly coated. Spread out on the prepared baking sheet and bake, stirring once, until lightly browned and toasted, about 10 minutes.
• To serve, divide the soup among bowls and top with some of the spiced oyster crackers. Serve the remaining crackers on the side.

BEAN, TOMATO AND BUTTERNUT SQUASH SOUP

Steps:

• 1. In heavy 4 qt saucepan or Dutch oven cook bacon over medium heat until thoroughly cooked. Add onions and celery, cook until onions are golden and tender. Add garlic and cook 1 additional minute.
• 2. Stir in remaining ingredients and heat to boiling. Reduce heat and cover to simmer for 20-25 minutes or until squash is fork tender.
• 3. Remove from heat and let cool. Add soup to blender and blend together. Return soup to another saucepan, cook on medium heat until hot. Season with salt and pepper to taste.
• 4. ***if you're not a fan of pureed soups then you can remove about 3 cups of the soup, blend it and then mix it back in with the remaining soup for a soup that has a bit more texture to it. My family likes it either way.

ROASTED BUTTERNUT SQUASH AND TOMATO SOUP

Steps:

• Heat oven to 375°F.
• Cut squash in half lengthwise and remove seeds.
• Place squash on a sheetpan, cut side down.
• Bake until soft (Pushing on it with a finger should leave an impression in the flesh).
• Remove flesh from the skin.
• Heat olive oil in a large pan over low heat.
• Still over low heat, cook onion, leeks, carrots, celery, and garlic until soft.
• Add squash and tomatoes, cook gently for 10 minutes.
• Add stock.
• Salt and pepper to taste.
• Simmer for 20-25 minutes.
• Puree in batches until smooth.
• Return to a clean pan and add cream.
• Heat just to a boil.

BUTTERNUT SQUASH SOUP WITH TOMATO SALSA

Steps:

• Preheat the oven to 425°F Place the squash on a baking sheet and brush with some of the oil and roast for 25 minutes.
• Reduce the temperature to 375F and cook for 20-25 minutes more or until the squash is tender.
• Heat the remaining oil in a large heavy pan and cook the onions over a low heat for about 10 minutes or until softened.
• Meanwhile, scoop the squash out of the skin, adding it to the pan.
• Pour in 5 cups of water and stir in salt and plenty of black pepper.
• Bring to boil, cover and simmer for 10 minutes.
• Cool the soup slightly, then process it in a blender or food processor to a smooth puree.
• Alternatively press the soup through a fine sieve with a back of a spoon.
• Reheat without boiling, then ladle it into warmed bowls.
• Top each serving with a spoonful of salsa and serve.

WINTER SQUASH SOUP WITH TOMATO SALSA

Steps:

• Preheat oven to 425. Halve and seed the butternut squash and place it on a baking sheet and brush with some o the oil and roast for 25 minutes. Reduce the temp to 375 and cook for 20-25 minutes more or until its tender.
• Heat the remaining oil in a large heavy pan and cook the chopped onions over a low heat for about 10 minutes or until softened.
• Meanwhile, scoop the squash out of its skin, adding it to the pan. Pour in 5 cups water and stir in 1 tsp salt and plenty o black pepper. Bring to a boil, cover and simmer for 10 minutes.
• Cool the soup slightly, then process it in a blender or food processor to a smooth puree. Alternatively,press the soup through a fine sieve with the back of a spoon. Reheat without boiling, then ladle it into warmed bowls. Top each serving with a spoonful o salsa and serve.

ESSENTIAL EATING ROASTED TOMATO AND SQUASH SOUP

Steps:

• Preheat over to 425F Halve squash seed and put in roasting pan with 1/4 inch water; add eggplant (optional). Roast in oven for 20-25 minutes until squash flesh is soft. Melt ghee or butter on jelly roll pan or roasting pan in oven for 30 seconds. Remove from oven and add olive oil. Place tomatoes, onions, celery leaves and basil on jelly roll pan. Roast 20 minutes until tomatoes are soft and onions begin to caramelize. Careful not to burn. Scoop out squash from shell into stock pot. Add tomato mixture and broth. Soup can be eaten chunky or puree with stick blender. Season with salt & pepper to taste. Serves 6-8 people. Great for the next day!

CREAMY BUTTERNUT SQUASH AND TOMATO SOUP

Steps:

• Melt the butter in a large saucepan over a medium heat. Cook the onions and celery for 5 minutes, stirring occasionally, until starting to soften. Stir in the tomatoes, squash and stock and bring to the boil. Turn down the heat and simmer for 30-35 minutes, until the squash is really tender. Cool.
• 2. Either blitz in the pan with a stick blender or whizz in batches in a food processor or blender, until smooth. Gently reheat, stirring in the cream, until just simmering. Remove from the heat and season to taste.

ROASTED TOMATO-SQUASH SOUP

Steps:

• Place tomatoes, cut sides up, in an oven proof baking dish with garlic, basil and squash, and drizzle with garlic oil.
• Bake at 375 degrees for 1 hour.
• Transfer contents of baking dish to a pot and add shrimp bouillon, turmeric, salt and comino.
• Cook at medium heat for an additional 20 minutes.
• Let cool slightly and serve.

BEAN, TOMATO, & BUTTERNUT SQUASH SOUP

Steps:

• Heat oil in heavy large pot over medium-high heat.
• Add onions and celery; saute until onions are golden, about 7 minutes.
• Add garlic; stir 1 minute.
• Add broth and next 5 ingredients; bring to boil.
• Reduce heat; cover and simmer until squash is tender, about 15 minutes.
• Transfer 3 cups soup to blender; cool slightly, then pure until smooth.
• Return pure to pot with soup.
• Simmer until heated through, about 5 minutes.
• Season with salt and pepper.
• Ladle soup into bowls.
• Sprinkle each with 1 tablespoons basil and serve.