Creamy Butternut Squash and Tomato Soup

Creamy Butternut Squash and Tomato Soup

Creamy Butternut Squash and Tomato Soup

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  • Each serving
  • 180cal
  • 6g fat (1g sat)
  • 0mg chol
  • 600mg sodium
  • 30g carb
  • 8g fiber
  • 10g sugars
  • 4g protein


  • 2 tablespoons olive oil or ghee
  • 1 red onion, sliced
  • 2 cloves garlic, minced
  • 1 teaspoon freshly grated ginger
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1 (2 pound) butternut squash – peeled, seeded and diced
  • 1 (28-ounce) can crushed tomatoes
  • 1 1/2 to 2 cups vegetable stock
  • Salt and pepper, to taste
  • Plain yogurt, for topping (optional)


Heat oil or ghee over medium heat in a large soup pot. Add onions and sauté until tender and lightly caramelized, 10 to 15 minutes. Stir in garlic, ginger, turmeric, cumin and coriander; cook until fragrant, 1 to 2 minutes.

Add butternut squash and cook, stirring occasionally, until squash begins to soften, about 10 minutes. Stir in tomatoes and enough vegetable stock to cover. Bring to a boil. Reduce to a simmer and cook until squash is very tender, about 20 minutes.

Working in batches, puree soup in a blender or with an immersion blender. Return soup to the pot and reheat; season to taste with salt and pepper. Serve soup warm with a dollop of yogurt on top.

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