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Roasted Butternut Squash and Heirloom Tomato Soup - Paleo, GF

This butternut squash-tomato soup combines the nutty flavor of butternut squash with the tang of heirloom tomatoes, both roasted for flavor. Dairy-free.
Course Main dish soup
Cuisine American
Keyword butternut squash soup, dairy-free soup, easy soup, Fall soup, gluten-free soup, heirloom tomato soup, Instant Pot, roasted vegetable soup
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Servings 6 servings
Author Beth Allingham of www.amealinmind.com

Ingredients

  • 2 tablespoons olive oil divided
  • 1 medium butternut squash peeled and cubed
  • Salt and pepper for sprinkling
  • 4-5 garlic cloves peeled and chopped
  • 1 large onion chopped
  • 2 teaspoons pink sea salt
  • 1/2 teaspoon ground turmeric
  • 2 pounds Heirloom tomatoes cut in half crosswise
  • 1 1/2 cups cups vegetable or chicken broth
  • 1 teaspoon dried thyme or 1 tablespoon fresh or rosemary
  • Freshly ground black pepper
  • 2 cups shredded chicken for meat option
  • Extra sliced tomatoes to garnish vegan option

Instructions

  • Preheat oven to 425°. 
  • Place squash cubes in a bowl and drizzle them with oil, stir well to coat. Place squash cubes on parchment paper on a baking sheet and sprinkle with salt and pepper. Roast until squash feels tender all the way through when poked with a paring knife, about 45 minutes. Allow to cool. 
  • DO AHEAD TIP: Squash can be roasted 1 day ahead. Cover and chill.
  • Roast cut tomatoes at 400 degrees F for 30 minutes. 
  • Heat remaining 1 tablespoon oil in your Instant Pot or a large heavy pot over medium heat. Add onion and saute until softened, about 5 minutes.
  • Make a well in the middle of the onions, add the garlic and stir for about a minute more.
  • Stir in 2 teaspoons salt and the turmeric. Cook until fragrant, about 30 seconds. Add roasted squash and stir to coat. 
  • Add tomatoes, squeezing the pulp into the pot and discarding the skins.
  • Pour in chicken broth; bring to a low boil on the Saute setting. Reduce heat by setting the Instant Pot on Slow-Cook, High, add the thyme and simmer to allow flavors to meld, about 20 minutes.
  • Using an immersion blender, purée soup until smooth. (Alternatively, allow soup to cool slightly and purée in small batches in a blender.) Season with salt and pepper.
  • For a meat version, stir in shredded chicken. If you are serving the soup to both meat-eaters and vegetarians, place the bowl of shredded chicken on the side for self-serve. 
  • If serving into individual bowls, garnish the “chicken” bowls with some chicken shreds and the vegetarian ones with thinly sliced heirloom tomatoes, then sprinkle with thyme sprigs.

Notes

Adapted from this recipe from Bon Appetit
Cooking time includes roasting time for the squash and tomatoes, assuming you will cook them at the same time. Add 45 minutes if using a toaster oven so that you need to roast the vegetables separately.