Today I’m posting the recipe for one of my husband’s favorite dishes: squash and tomato soup. This particular soup recipe is very hearty and serves as a meal in itself. I like to serve garlic bread with it.
It is also a bit spicy from the sun dried tomatoes, so if you prefer bland soups, cut back on those a bit in the ingredients list.
This is an unusual soup in that pretty much any type of homemade broth will work as a base for the vegetables. I don’t recommend buying bone broth if you can possibly help it for the reasons listed in the linked article.
Try making this soup with chicken stock first and then mix it up with beef. It changes the flavor quite dramatically, but both taste wonderful!
Squash and Tomato Soup
This recipe for hearty squash and tomato soup is a meal in itself and incredibly nourishing when made with homemade broth and quality organic vegetables.
- 1 butternut squash preferably organic
- 2 onions medium, preferably organic
- 3 Tbl butter preferaby grassfed
- 1 cup sundried tomatoes packed in olive oil
- 1 quart bone broth chicken or beef
- 1/4 tsp red chile flakes optional
- 2 Tbl finely chopped basil
- sea salt to taste
- pepper to taste
- creme fraiche optional
Cut squash in half lengthwise and remove seeds. Place 2 squash halves skin up in a pan of filtered water filled about 1/2 inch deep. Bake at 400F for about 1 hour or until tender.
While squash is baking, chop onions and saute in butter until slightly caramelized. Process sun dried tomatoes in a food processor until very small pieces are achieved. Add tomatoes, stock and optional chile flakes to onions, bring to a boil and skim any foam that comes to the top.
Scoop out squash and add to the soup simmering for another 30 minutes. Remove from heat and blend with a handheld blender. If soup is too thick, thin with filtered water as desired. Add basil and any sea salt, pepper, or fish sauce to taste.
Serve squash and tomato soup with piima cream, creme fraiche or soured raw cream - one dollop per bowl.
Be sure to refrigerate any leftovers. This soup freezes and thaws beautifully as well.
This recipe is adapted from Nourishing Traditions Cookbook
Substitute fish sauce for the sea salt or 2 tsp dried basil for the fresh basil if desired.
More Healthy Soup Recipes to Try
Love this squash and tomato soup? Try these other recipes too.
- roast eggplant and tomato soup
- pumpkin soup
- tomato miso soup
- Italian vegetable soup
- lentil soup
- potato and bacon soup
- ramen soup recipe
Sarah, The Healthy Home Economist
I made this soup last week, and it was a big hit. Thank you for sharing!! Hubby had two bowls, and the dog begged for a taste, and loved it as well. 🙂
This recipe sounds delicious! I love squash soup and am always looking for new twists to try out. I’ll save this recipe for sure.
We had a breakfast of toasted, sprouted bread, our own organic, pastured chicken eggs, and organic chipped potatoes with nitrite-free, grass-fed beef sausage. I served it all up with lots of butter and homemade strawberry jam made with honey.
Happy Father’s Day to all of you real-foodie fathers out there!
A no brainer for me; pesto shrimp, wild caught of course, and a salad with blue cheese dressing. This dressing is super made with lacto-fermented homemade mayo and the best organic sour cream I can find. Dessert will be peaches from our farmer’s market with a boysenberry puree. The berries are from here in our own valley. I’ll top the dessert with my plain, homemade yogurt with honey. I’m gettin’ hungry just writing about it! Happy Father’s Day to you all!!
Hubs is a breakfast man. I made him pastured eggs with homegrown chives, sausage chopped up, and raw cheese in a wrap. Served it with bacon, of course 🙂
For supper I’ve got a gf steak, salad from the garden, and roasted asparagus with olive oil and real salt. Yum!
I have a similar recipe. When I bake my squash I don’t add water at first, I let the squash brown a little, and I sprinkle nutmeg on the bottom of the roasting pan. Then after I get some good browning going, I add some amounts of water to the roaster, checking often; when I can stick a fork into the squash and it feels softish, I turn off the oven and let it stay in there until the oven is cool, and then finish off the soup much the way you do. My DH prefers to have it made with beef stock. Once I even made it with leftover ham stock which I had frozen from an easter ham from our milk-fed pork, and it was delicious.
I also have made this recipe with buttercup squash, and it’s excellent.
Thanks for reminding me and I might have to brew up some more of it soon.
We’re having grass-fed steaks as well, with organic veggies, and an organic salad with homemade balsamic vinaigrette, topped with toasted almonds.
Has grass-fed strip steaks marinating for later. Has sourdough bread with green olives and rosemary rising as I type this. A plan of grilled asparagus and baked potatoes will round out a nice dinner for him tonight.
My sweetheart’s request was grilled porterhouse steaks, Caesar salad, and grilled vegetables — celebrated last night since our kids had to work today. It is such a joy to treat the dads in our life to the foods they enjoy, especially if it’s good for them too 😀