How to Make a Hearty and Comforting Chunky Butternut Tomato Soup

If you are looking for a warm and cozy soup to enjoy this winter, you might want to try this chunky butternut tomato soup recipe. It is easy to make, full of flavor, and packed with healthy ingredients. This soup is perfect for a family meal, a potluck, or a sukkah dinner.

To make this delicious soup, you will need the following ingredients:

  • A large butternut squash, peeled and diced
  • A large onion, chopped
  • Two carrots, peeled and chopped
  • Two celery stalks, chopped
  • Four cloves of garlic, peeled and minced
  • Oil, salt, pepper, and paprika
  • Tomato paste
  • Zoup! Good, Really Good® Organic Veggie Broth
  • Fresh or dried thyme, rosemary, and sage
  • A bay leaf
  • Heavy cream or coconut milk (optional)

You will also need a large pot, a baking sheet, a blender, and an oven.

How to Make a Hearty and Comforting Chunky Butternut Tomato Soup
How to Make a Hearty and Comforting Chunky Butternut Tomato Soup

How to Make Chunky Butternut Tomato Soup

The first step is to roast the butternut squash and the vegetables in the oven. This will give them a nice caramelized flavor and make them easier to blend later. To do this, you need to:

  • Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit) and line a baking sheet with parchment paper.
  • In a large bowl, toss the butternut squash, onion, carrot, celery, and garlic with some oil, salt, pepper, paprika, and tomato paste. Spread them evenly on the prepared baking sheet.
  • Roast for 40 minutes, or until the squash is fork-tender and the vegetables are browned.

While the vegetables are roasting, you can prepare the broth. To do this, you need to:

  • In a large pot, bring three jars of Zoup! Good, Really Good® Organic Veggie Broth to a boil. Then lower the heat and simmer until the broth is reduced to about two quarts. This will concentrate the flavor and make the soup richer.
  • Add the thyme, rosemary, sage, bay leaf, and some more salt and pepper to the broth. You can use fresh or dried herbs, depending on what you have on hand.

Once the vegetables are roasted and the broth is ready, you can blend the soup. To do this, you need to:

  • Transfer the roasted vegetables to a blender and add some of the broth. Blend until smooth and creamy. You might need to do this in batches, depending on the size of your blender.
  • Pour the blended soup back into the pot and bring it to a boil. Then lower the heat and simmer for 10 minutes, stirring occasionally.
  • If you want a creamier soup, you can add some heavy cream or coconut milk at this point. This is optional, but it will make the soup more indulgent and satisfying.

How to Serve Chunky Butternut Tomato Soup

Your chunky butternut tomato soup is now ready to serve. You can enjoy it as it is, or garnish it with some of these toppings:

  • Croutons, for some crunch and texture
  • Sour cream or yogurt, for some tang and creaminess
  • Chopped parsley or cilantro, for some freshness and color
  • Grated cheese or vegan cheese, for some extra flavor and protein

You can serve this soup with some bread, salad, or sandwiches for a complete meal. It is also great for freezing and reheating later.

This soup is a great way to use up seasonal produce, boost your immune system, and warm up your body and soul. Try it today and let us know what you think!

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