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.
Servings: 4 bowls
Calories: 240kcal
Cost: 8
Equipment
- large pot
- knife and cutting board
- immersion blender or blender
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
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the diced onion and sauté for 5 minutes until softened. Add garlic and cook for 1 minute.
- Add the butternut squash cubes and stir to coat with oil.
- Pour in crushed tomatoes and vegetable broth. Stir in thyme, cinnamon, nutmeg, salt, and pepper.
- Bring to a boil, then reduce heat, cover, and simmer for 25–30 minutes until squash is tender.
- Blend the soup until completely smooth using an immersion blender or countertop blender.
- Stir in the cream and heat gently for 5 minutes without boiling.
- 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.