FALL HARVEST SOUP- Tomato Butternut Squash Soup

Soups & Stews by Chanty
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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.

Chanty

FALL HARVEST SOUP

Tomatoes, butternut squash, onion, garlic, carrot, thyme, salt and pepper, rosemary, coconut milk, veg broth, white beans
Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 bowls
Course: Dinner, Soup
Cuisine: American
Ingredients Equipment Method

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

Equipment

  • 1 dutch oven or similar large oven safe dish
  • immersion blender

Method
 

  1. 1. Preheat oven to 400 degrees.
  2. 2. Add all ingredients to a dutch oven, place the lid on and bake for 45 minutes, stirring halfway through.
  3. 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.