Butternut Squash And Tomato Soup
This soul-warming butternut squash soup is a cozy blend of earthy flavors and vibrant spices. Roasting the squash and garlic infuses the dish with a delicious depth, while the turmeric adds a warm, golden hue to the velvety puree. With each spoonful, you'll savor the comforting notes of ginger and onion, all perfectly balanced by the subtle acidity of the tomatoes. This nourishing soup is a delightful way to warm up on chilly days and is sure to become a favorite in your kitchen.
— Constant Cookbook
Ingredients
- 2 olive oil, divided
- 1 medium butternut squash, halved, seeded
- 2 garlic cloves, peeled
- 1 onion, chopped
- 2 grated peeled ginger or 1/2 teaspoon dried ground ginger
- 2 kosher salt plus more for seasoning
- 1/2 ground turmeric
- 1 28-oz. can whole peeled tomatoes, drained
- 1 1/2 cups low-sodium chicken broth
- Freshly ground black pepper
Instructions
- Preheat oven to 400°. Brush a baking sheet with 1 Tbsp. oil. Place squash halves, cut side down, on baking sheet and tuck a garlic clove under the hollow of each half. Roast until squash is tender all the way through, about 45 minutes. When cool, scoop out squash flesh and reserve, along with roasted garlic. Discard squash skins. DO AHEAD: Squash and garlic can be roasted 1 day ahead. Cover and chill.
- Heat remaining 1 Tbsp. oil in a large heavy pot over medium heat. Add onion; cook until softened, about 5 minutes. Stir in ginger, 2 tsp. salt, and turmeric. Cook until fragrant, about 30 seconds. Add roasted squash and garlic cloves and stir to coat. Add tomatoes and chicken broth; bring to a boil. Reduce heat and simmer to allow flavors to meld, about 20 minutes.
- Using an immersion blender, purée soup until smooth. (Alternatively, allow soup to cool slightly and purée in small batches in a blender.) Season with salt and pepper.
Yield
4 servings
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