Butternut Squash Soup with Tomato Salsa

A warming, creamy butternut squash soup with minimal ingredients but packed with flavor, this recipe brings a cozy, seasonal touch to your table. Choosing a high-quality, store-bought salsa enhances the soup’s richness with a vibrant, spicy-sweet finish. Perfect for fall and winter gatherings, this soup is also an ideal choice for holiday meals like Thanksgiving. A sprinkle of fresh oregano or marjoram as garnish adds a delightful herbal aroma.

Ingredients & Nutritional Information

Recipe Instructions

1. Prepare the Oven and Squash:
   Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it. Place the whole butternut squash on the sheet and brush it generously with garlic-flavored olive oil, ensuring even coverage. Roast in the preheated oven for 25 minutes until the squash starts to soften.

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2. Continue Roasting:
   After 25 minutes, reduce the oven temperature to 375°F (190°C). Continue to roast the squash for an additional 20-25 minutes, or until it becomes tender and easy to pierce with a fork. This slow roasting enhances the natural sweetness of the squash, giving the soup a deep, earthy flavor.

3. Sauté the Onions:
   While the squash finishes roasting, heat the remaining olive oil in a large, heavy-bottomed pot over low heat. Add the chopped onions and sauté gently, stirring frequently, for about 10 minutes or until they soften and turn translucent. Cooking the onions slowly brings out their natural sweetness, which complements the richness of the roasted squash.

4. Prepare the Squash for the Soup:
   Once the squash is tender, remove it from the oven and let it cool slightly. Carefully scoop the soft flesh out of the skin, discarding the skin. Add the roasted squash to the pot with the sautéed onions, stirring well to combine.

5. Build the Soup Base:
   Pour in 5 cups of water and stir in salt and a generous amount of freshly ground black pepper. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the soup simmer gently for about 10 minutes, allowing the flavors to meld.

6. Blend the Soup to Perfection:
   Remove the pot from the heat and let the soup cool slightly. Using a blender or food processor, carefully blend the soup in batches until it achieves a smooth, creamy texture. Alternatively, you can use an immersion blender directly in the pot for convenience. If desired, press the pureed soup through a fine sieve for an even silkier consistency.

7. Reheat and Serve:
   Return the soup to the pot and gently reheat over low heat without bringing it to a boil. Ladle the hot soup into warmed bowls, giving each serving a final flourish with a spoonful of your chosen salsa on top.

8. Garnish and Enjoy:
   For an added touch, sprinkle each bowl with a pinch of fresh oregano or marjoram. This fragrant garnish balances the creamy richness of the soup and enhances its visual appeal.

Recipe Summary

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 20 minutes
• Yield: Approximately 6 servings (depending on portion size)

Nutritional Information (per serving)

This Butternut Squash Soup with Tomato Salsa combines the best of autumn flavors with a modern, vibrant twist from the salsa. The simplicity of the ingredients lets the naturally sweet squash shine, while the hint of spice from the salsa creates a memorable and comforting meal. Perfect for chilly evenings, family gatherings, or even as a light starter during the holiday season, this soup brings warmth to every spoonful.