Warm and savory, this Butternut Squash and Tomato Soup makes a great wintertime lunch or dinner entree, especially when served with hot and melty grilled cheese sandwiches. Roasted before being blended, the butternut squash, tomato, and garlic have a rich savory flavor. Blended until smooth and creamy, the vegetable soup is flavored with Ras el hanout seasoning to taste and heated until ready to serve. Low in calories, this Butternut Squash and Tomato Soup is also vegetarian, gluten free, and vegan.

Ingredients

  • 1 butternut squash (medium-small, unpeeled and quartered)
  • 5 tomatoes (halved)
  • 5 garlic cloves (unpeeled)
  • olive oil
  • 1 onion
  • 8 ounces water
  • 1/2 tablespoon spice (ras al hanout)
  • salt

Directions

  1. Preheat the oven to 180 degrees Celsius.
  2. Place the butternut squash, tomatoes, and garlic cloves on a baking tray lined with aluminum foil. Drizzle olive oil over them.
  3. Wrap the whole onion in aluminum foil. Add everything to the oven to bake for 30 minutes. Check the garlic cloves after about 10 minutes and remove them first.
  4. Once the vegetables are roasted, peel the garlic and the squash.
  5. Add all the vegetables plus the juice in the pan into a blender along with the water and blend until fine.
  6. Pour the blended mixture into a pot. Stir in the ras al hanout and salt to taste. Heat for about 5 to 6 minutes until hot and serve.
Discover more recipes from El invitado de invierno

NutritionView more

140Calories
Sodium9%DV210mg
Fat8%DV5g
Protein6%DV3g
Carbs8%DV24g
Fiber20%DV5g

PER SERVING *

Calories140Calories from Fat45
% DAILY VALUE*
Total Fat5g8%
Saturated Fat0.5g3%
Trans Fat
Cholesterol
Sodium210mg9%
Potassium820mg23%
Protein3g6%
Calories from Fat45
% DAILY VALUE*
Total Carbohydrate24g8%
Dietary Fiber5g20%
Sugars8g16%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
Lorie Z. 31 May 2015
This soup is yummy while also healthy. I do like this way of cooking, but I have also found an optional way to make it keeping the flavor but saving time. Cut the butternut squash into quarters, remove the stem and scoop out the seeds with a spoon. Then cube the quarters and smash them up with butter. Chop up the rest of the vegetables. Add all the ingredients listed in the recipe to a crock pot and throw in a cup of water. I leave it to slow cook all day while I work. When I get home, dinner is served.