Roasted Butternut Squash & Tomato Soup

If you’ve been anywhere in or around Vancouver the past few days (or really, anywhere on the BC coast), you’ll have noticed that autumn has officially taken hold. The leaves on the trees have changed colours, the city has been blanketed in fog for days, the the temperatures have warranted warm coats and scarves. I guess all the sun and unseasonably warm weather couldn’t last forever.

All of this has me craving one thing – soup!

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I had a small butternut squash that my mom had given me in a random care package that had been hiding in the cupboard for a little while, just waiting to meet it’s culinary destiny. I had roasted it’s acorn squash brother for dinner a while back, only to find out that the boyfriend doesn’t really like squash roasted. He did inform me he liked soup though, so I knew the butternut was destined for the soup pot.

One day before work, I set out to make some soup so I would have something healthy to take for lunch that day. I chopped up the squash, along with some carrots, celery, and an onion, and let them roast in the oven to bring out their natural sweetness and develop some really good flavour. Then I threw them into a pot with a can of (no salt added) diced tomatoes, some seasonings, and vegetable stock, and let it simmer for 20 – 30 minutes. I whizzed it up in the blender, and deemed it compete.

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Despite having so few ingredients, this soup is complex, rich, and comforting. It’s like a really good tomato soup kicked up a notch – the butternut squash makes it velvety and a little bit sweet. Delicious all on it’s own, it’s also rather tasty with a little crumbled feta on top. You could also keep it vegan by swirling in some Easy Cashew Cream. Oh, and if you have fresh tomatoes, I’d roast those instead of using canned – it can only make the soup better!

 

Roasted Butternut Squash & Tomato Soup

serves 8 – 10

Warm up this fall with this creamy, comforting soup, featuring seasonal butternut squash. Subtly sweet, velvety, and delicious, this soup is chocked full of fibre, Vitamin A, and lycopene. It would make a great Meatless Monday meal, paired with a green salad and some crusty whole grain bread.

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  • 1 small butternut squash, peels, cored, and cubed (approximately 3 cups)
  • I large carrot, peeled and chopped
  • 2 large celery sticks, chopped
  • 1 large onion, peeled and chopped
  • 2 cloves garlic
  • 2 tbsp olive oil
  • 1/2 tsp dried sage
  • salt and pepper to taste
  • 1 can (796 ml) no salt added diced tomatoes
  • 5 cups vegetable stock

 

1. Preheat oven to 400 degrees F. Toss squash, carrot, celery, onion, and garlic in olive oil, sage, and a few good shakes/turns of salt & pepper. Roast in a large baking dish for 40 minutes, stirring once. You should have good browning/caramelization on your vegetables.

2. In a large pot/dutch oven, add your roasted vegetables, tomatoes, and vegetable stock. Bring to a boil, and simmer for 25 – 30 minutes to allow flavours to combine.

3. Transfer soup in batches to a blender, and blend until smooth. Alternatively, use an immersion blender and blend directly in the pot. Taste for seasoning, adding more salt, pepper, or sage as desired.

Note: If you have fresh tomatoes, roast them along with your other vegetables to add even more flavour.

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What’s your favourite fall comfort food?

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Categories: Dinner, Gluten Free, Local, Lunch, Meatless Monday, Recipe, Seasonal, Vegan, Vegetarian

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4 Comments on “Roasted Butternut Squash & Tomato Soup”

  1. October 21, 2013 at 12:42 pm #

    When I make a squash soup I always add a chipotle pepper to it – the heat balances out the sweetness of the soup.

    I love all things soup – that and chili are pure comfort to me.

    • October 22, 2013 at 3:28 pm #

      You, add spice to food? I am shocked! HA!

  2. October 22, 2013 at 11:55 am #

    Oh how yummy. I just wanna dip a sandwich in that thing. Your bf is so lucky you cook like you do and accommodate his preferences!

    I have to say, I don’t even think I know what my favorite fall comfort food is. I am drawing a blank.

    • October 22, 2013 at 3:28 pm #

      I will admit, I don’t always accommodate his preferences. But I want him to eat better, and if I only made things he hated, he would spend too much money on crap food. Plus this way he doesn’t complain about always being on laundry and garbage duty 😉

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