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    You are in: Home / Recipes / Roasted Butternut Squash and Tomato Soup Recipe
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    Roasted Butternut Squash and Tomato Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 45 mins

    45 mins

    1 hr

    ALH's Note:

    A wonderful variant of the traditional butternut squash soup. If you can get Muir Glen fire roasted tomatoes, they add a wonderful flavor to this soup.

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    Units: US | Metric


    pernod cream


    1. 1
      Heat oven to 375°F.
    2. 2
      Cut squash in half lengthwise and remove seeds.
    3. 3
      Place squash on a sheetpan, cut side down.
    4. 4
      Bake until soft (Pushing on it with a finger should leave an impression in the flesh).
    5. 5
      Remove flesh from the skin.
    6. 6
      Heat olive oil in a large pan over low heat.
    7. 7
      Still over low heat, cook onion, leeks, carrots, celery, and garlic until soft.
    8. 8
      Add squash and tomatoes, cook gently for 10 minutes.
    9. 9
      Add stock.
    10. 10
      Salt and pepper to taste.
    11. 11
      Simmer for 20-25 minutes.
    12. 12
      Puree in batches until smooth.
    13. 13
      Return to a clean pan and add cream.
    14. 14
      Heat just to a boil.

    Ratings & Reviews:

    • on January 26, 2008


      Wonderful flavor and full of lots of yummy good for you ingredients. I love Muir Glen's fire roasted tomatoes, and the combination with the roasted squash was delicious. My butternut squash weren't very large, but there was still so much that the soup was too thick to be considered soup, more like pureed vegetables. I doubled the stock and added a cup of milk rather than the whipping cream to try and thin it out. Next time I would just halve the amount of squash. Thanks for sharing the recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Roasted Butternut Squash and Tomato Soup

    Serving Size: 1 (4635 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1876.5
    Calories from Fat 814
    Total Fat 90.5 g
    Saturated Fat 34.9 g
    Cholesterol 182.2 mg
    Sodium 1776.5 mg
    Total Carbohydrate 257.7 g
    Dietary Fiber 41.4 g
    Sugars 67.3 g
    Protein 41.4 g

    The following items or measurements are not included:


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