Creamy Butternut Squash and Tomatoes Soup
Creamy Butternut Squash and Tomatoes Soup

Hey everyone, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, creamy butternut squash and tomatoes soup. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Creamy Butternut Squash and Tomatoes Soup is one of the most popular of recent trending foods in the world. It’s appreciated by millions daily. It’s simple, it is quick, it tastes delicious. They’re fine and they look wonderful. Creamy Butternut Squash and Tomatoes Soup is something that I’ve loved my whole life.

Heat oil or ghee over medium heat in a large soup pot. Melt the butter in a large saucepan over a medium heat. Stir in the tomatoes, squash and stock and bring to the boil. Creamy Butternut Squash and Tomatoes Soup step by step.

To get started with this recipe, we must prepare a few components. You can have creamy butternut squash and tomatoes soup using 8 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Creamy Butternut Squash and Tomatoes Soup:
  1. Make ready 2 pounds butternut squash
  2. Make ready 1/2 pound Roma tomato
  3. Prepare 3 cups water
  4. Make ready 2 cubes vegetable bouillon
  5. Get 1/2 cup water
  6. Get 1 cup coconut cream or heavy whipping cream
  7. Get 1 teaspoon cayenne pepper (optional)
  8. Make ready 1 tablespoon corn starch

Bring to a boil and reduce to a simmer. Add in thyme, cinnamon, and salt and pepper and using an immersion blender (or blender) blend until smooth and creamy. Add the roasted squash flesh to the soup pot and saute for a few minutes. Add the tomatoes with their juices.

Instructions to make Creamy Butternut Squash and Tomatoes Soup:
  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)

Add the roasted squash flesh to the soup pot and saute for a few minutes. Add the tomatoes with their juices. Using an ice cream scoop or large spoon, scoop the softened flesh from the butternut squash into a separate bowl. If you're in the mood to make delicious and creamy Butternut Squash soup, you'll probably find a ton of great recipes online. Butternut Squash is delicious and healthy fall vegetable.

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