PARTNER POST: Let Pomì’s premium quality, Italian tomatoes bring the fresh and healthful taste of Italy to your cooking, no matter the cuisine or season.
Every Sunday for almost the past four years we have eaten pizza for dinner on Sundays. And I mean every. single. Sunday. It started off as an easy, cheap meal for us to have after a long day of errand running in our early post-grad life, but even after life slowed down and stabilized, we continued the tradition. With the pizza we have one of two things: macaroni and cheese or soup. They way that I know that the colder months are officially here is when we switch from macaroni and cheese (our “summer” side) to soup (our “winter”side). Let me just tell you, the switch has happened and started off strong with some creamy butternut squash and tomato soup.
I’m a huge tomato soup lover. I could just SWIM in a big ol’ creamy bowl of the red goodness. And, as a dietitian, I know how nutrient packed tomatoes are. They provide loads of antioxidants that are fabulous for your eye sight, skin, immunity, and so much more! However…. sometimes, those nutritious benefits can be overpowered by the amount of fat and calories that some tomato soups have. The solution to this little dilemma? Make it yourself! 
If it sounds hard, relax, it’s totally not. Plus, when you make it yourself you can add a little extra somethin’ somethin’ like I did here with adding butternut squash. Butternut squash and tomato are a POWER COUPLE. Their flavors compliment each other so well and the squash adds creaminess. Also, instead of using heavy cream, which many recipes use, I used non-fat greek yogurt. This reduces the calories and fat while adding a little extra boost of protein, which I’m ALL about!
When you’re picking your tomatoes choose wisely. I used high-quality Pomi brand tomatoes. Pomi uses 100% fresh Italian tomatoes with no funny stuff. They’re non-GMO and all natural. Plus, they’re diligent on reducing their environmental impact. All of their tomato products are BURSTING with amazingly fresh flavor, which is so important when it comes to creating an exceptionally delicious tasting dish.
If you’re a tomato soup lover, like me, then you need to try this recipe! Trust me, you’ll want to swim in it too.
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Creamy Tomato and Butternut Squash Soup
- Total Time: 20 minutes
- Yield: Serves 4
- Diet: Vegetarian, Gluten-Free
Description
This velvety soup is bursting with fall flavors. Simple to make, perfect for a cozy night in.
Ingredients
- 2 cups (473 ml) butternut squash
- 1 carton (750 ml) Pomi strained tomatoes
- 1 cups (237 ml) vegetable broth
- 2 cloves garlic
- 1.5 tbsp nutritional yeast
- 1 tsp cumin
- 0.5 tsp salt
- 0.25 tsp nutmeg
- 0.25 tsp dried parsley
- 0.5 cups (118 ml) plain greek yogurt
Instructions
- Combine squash, tomatoes, stock, and garlic cloves in a large blender or food processor. Blend until smooth.
- Transfer the mixture to a medium-sized pot and heat over medium-low heat.
- Add nutritional yeast, cumin, salt, nutmeg, and parsley. Simmer for 1-2 minutes.
- Slowly add Greek yogurt and stir until evenly distributed and the color is uniform.
- Serve warm. Garnish with additional yogurt, if desired.
Notes
- Roast the butternut squash before blending for a deeper, sweeter flavor.
- For a vegan option, substitute the Greek yogurt with full-fat coconut milk.
- This soup freezes well! Allow to cool completely before storing in airtight containers for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Soup
- Method: Blending
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 10
- Sodium: 400
- Fat: 12
- Saturated Fat: 5
- Unsaturated Fat: 6
- Carbohydrates: 35
- Fiber: 5
- Protein: 7
- Cholesterol: 10
Find it online: https://honestcooking.com/creamy-tomato-butternut-squash-soup/
Frequently Asked Questions
What does nutritional yeast do in this soup?
Nutritional yeast adds a savory, slightly cheesy depth without dairy, which rounds out the sweetness of the butternut squash and tomatoes.
Can I use fresh butternut squash instead of pre-cut?
Yes. Peel, seed, and cube fresh squash before adding it to the blender. The quantity remains the same at 2 cups.
Does the Greek yogurt make this soup taste tangy?
It adds a mild creaminess with a slight tang that balances the sweetness of the tomatoes and squash. Use plain full-fat yogurt for the smoothest result.
Can I substitute the Pomi strained tomatoes with something else?
Canned crushed tomatoes or a good-quality tomato puree work as a direct substitute in the same quantity.
