Go Back
Tomato Butternut Bisque

Tomato Butternut Bisque

This Tomato Butternut Bisque is a silky, sunset-colored soup that blends sweet butternut squash with bright tomatoes and warm spices. Naturally creamy and deeply comforting, it delivers rich autumn flavor without heaviness, making it perfect for cozy dinners and healthy meal prep.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 bowls
Course: Soup
Cuisine: Fusion
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium butternut squash, peeled and cubed
  • 1 can crushed tomatoes
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 3 cups vegetable broth
  • 1/2 cup heavy cream or coconut milk
  • 2 tbsp olive oil
  • 1 tsp dried thyme
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • salt and pepper to taste
  • fresh basil for garnish

Equipment

  • large pot
  • knife and cutting board
  • immersion blender or blender

Method
 

  1. Heat olive oil in a large pot over medium heat.
  2. Add the diced onion and sauté for 5 minutes until softened. Add garlic and cook for 1 minute.
  3. Add the butternut squash cubes and stir to coat with oil.
  4. Pour in crushed tomatoes and vegetable broth. Stir in thyme, cinnamon, nutmeg, salt, and pepper.
  5. Bring to a boil, then reduce heat, cover, and simmer for 25–30 minutes until squash is tender.
  6. Blend the soup until completely smooth using an immersion blender or countertop blender.
  7. Stir in the cream and heat gently for 5 minutes without boiling.
  8. Taste, adjust seasoning, and serve hot garnished with fresh basil.

Notes

Roast the squash for deeper caramelized flavor if time allows. Use fire-roasted tomatoes for subtle smokiness. Blend thoroughly for the smoothest bisque texture. Freeze portions for up to 3 months.