Tomato Butternut Squash Soup (Vegan) Recipe

Name: Tomato Butternut Squash Soup (Vegan)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Butternut Squash, Cut In Half, Seeds Removed; 3 Tablespoons Olive Oil, Divided; 1 whole Onion, Chopped; 1 whole Carrot, Chopped; 2 whole Celery Ribs, Chopped; 6 cups Low Sodium Vegetable Broth; 2 teaspoons Kosher Salt; 1 teaspoon Freshly Ground Black Pepper; 15 ounces, weight Tomato Puree; 5 sprigs Fresh Thyme

Servings: persons

1 whole Butternut Squash, Cut In Half, Seeds Removed
3 Tablespoons Olive Oil, Divided
1 whole Onion, Chopped
1 whole Carrot, Chopped
2 whole Celery Ribs, Chopped
6 cups Low Sodium Vegetable Broth
2 teaspoons Kosher Salt
1 teaspoon Freshly Ground Black Pepper
15 ounces, weight Tomato Puree
5 sprigs Fresh Thyme

1
Preheat oven to 450 degrees F.
2
Place the squash cut side down in a large baking dish.
3
Add 1 cup water and 1 tablespoon of the olive oil to the dish.
4
Roast 35-40 minutes, until the squash is soft and tender to the touch.
5
Heat the remaining olive oil over medium heat in a soup pot.
6
Add the onion and cook and stir about 7 10 minutes, until the onion is soft and translucent.
7
Add the carrot and celery and cook 7 10 minutes longer, stirring constantly, until the vegetables are soft.
8
Add the broth, salt and pepper; simmer (uncovered) approximately 20 minutes.
9
Remove the squash from its skin by scooping out the flesh with a spoon.
10
Add the squash flesh to the soup.
11
Simmer about 20 minutes longer.
12
Add tomato puree to the soup.
13
Simmer for approximately 10 minutes.
14
Remove the soup from the heat and allow to cool slightly.
15
Puree the soup in batches until it has reached the desired consistency.
16
Return the soup to the pot.
17
Add fresh thyme and additional salt and pepper if desired.
18
Reheat the soup on low if necessary.

354

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 whole Butternut Squash, Cut In Half, Seeds Removed, 3 Tablespoons Olive Oil, Divided, 1 whole Onion, Chopped, 1 whole Carrot, Chopped, and more.

Yes, Tomato Butternut Squash Soup (Vegan) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tomato Butternut Squash Soup (Vegan)

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