Recipe Fall Fave butternut squash, and tomato soup

🥣 Butternut Squash & Tomato Soup

Ingredients

• 1 medium butternut squash (peeled, seeded, cubed)

• 4–5 ripe tomatoes (or 1 can fire-roasted tomatoes for depth) fresh tomatoes from the garden Weave just had an endless harvest of tomato this season

• 1 medium yellow onion, chopped

• 3 cloves garlic, minced

• 2 medium carrots, peeled and sliced

• 3 cups vegetable broth (or chicken broth for more flavor)

• 2 tbsp olive oil (or butter for richness)

• 1 tsp smoked paprika

• ½ tsp cumin

• ½ tsp ground cinnamon (optional for warmth)

• Salt & black pepper to taste

• ½ cup coconut milk or heavy cream (for creaminess)

• Fresh basil or parsley for garnish

• Croutons, sourdough toast, or pumpkin seeds (for topping)

Instructions

1. Roast (Optional but adds flavor):

Toss the cubed butternut squash and halved tomatoes with olive oil, salt, and pepper. Roast at 400°F (200°C) for 25–30 minutes until caramelized.

2. Sauté:

In a large pot, heat olive oil. Add onion, garlic, and carrots. Cook 5–7 minutes until softened.

3. Simmer:

Add roasted squash, tomatoes, smoked paprika, cumin, and cinnamon. Stir well. Pour in broth, bring to a boil, then reduce heat and simmer for 20 minutes.

4. Blend:

Use an immersion blender (or transfer in batches to a regular blender) until smooth and creamy.

5. Finish:

Stir in coconut milk or cream. Adjust salt and pepper to taste. (I use heavy whipping cream in this recipe)

6. Serve:

Ladle into bowls. Top with basil, a drizzle of cream, roasted pumpkin seeds, or toasted sourdough cubes.