FALL HARVEST SOUP! Dairy free, gluten free, one pot, creamy thick and delicious butternut squash/tomato soup recipe. It is the perfect warming, cozy soup for fall made with fresh tomatoes, butternut squash, blended with coconut cream and white beans. This soup is baked in the oven in one pot then blended using a stick blender for minimal dish clean up.
Ingredients YOU WILL NEED FOR FALL HARVEST SOUP
onion
fresh tomatoes
butternut squash
carrot
veggie broth
thyme
rosemary
salt and pepper
Add in after baking
white beans
coconut cream
tomato paste
coconut sugar
Instructions
- 1. Preheat oven to 400 degrees.
- 2. Add all ingredients to a dutch oven, place the lid on and bake for 45 minutes, stirring halfway through.
- 3. After 45 minutes remove from the oven and add in the remaining white beans, coconut cream and tomato paste. Puree using a stick immersion blender. Season with salt and pepper to your taste and 1 tbsp coconut sugar if desired.
ALTERNATIVELY you could roast all veggies on a sheet pan, then transfer to a blender to blend it up.
I have also made this soup in a glass baking dish, then blended in a blender
NOTES:
The coconut cream makes this soup creamy with a buttery rich taste. I use Trader Joe’s brand- look for one with just 2 ingredients- coconut and water. You can also use canned coconut milk. For a lower saturated fat option you could use cashew or hemp seed cream instead- just blend up cashews or hemp seeds with water.
FALL HARVEST SOUP
Equipment
- 1 dutch oven or similar large oven safe dish
- immersion blender
Ingredients
- 1/2 onion chopped
- 5-6 medium sized tomatoes
- 2 cups chopped butternut squash about 1/2 of a squash
- 1 carrot chopped
- 1 cup veggie broth
- 2 tsp dried thyme
- 1 rosemary sprig / about 1 tbsp
- pinch of salt to your taste
- dash of black pepper
Add in after baking
- 1 cup white cannellini beans or great northern beans
- 1/2 cup coconut cream in a can, ingredients should just say coconut and water
- 2 tbsp tomato paste
- 1 tbsp coconut sugar or date sugar, optional
- 1 cup veggie broth or more as needed
Instructions
- 1. Preheat oven to 400 degrees.
- 2. Add all ingredients to a dutch oven, place the lid on and bake for 45 minutes, stirring halfway through.
- 3. After 45 minutes remove from the oven and add in the remaining white beans, coconut cream and tomato paste. Puree using a stick immersion blender. Season with salt and pepper to your taste and 1 tbsp coconut sugar if desired.
