Let’s admit it: when temperatures drop, the desire to indulge in a warm and comforting dish becomes irresistible. And if we have some squash waiting in the fridge, it’s a done deal!
The butternut squash and tomato soup with bay leaf is the answer to all these needs. It’s a simple, delicious, and nutritious recipe, perfect for a cozy dinner or a light lunch, and everyone loves it, even the kids. The bay leaf adds an aromatic and unexpected touch that makes it even more special. Prepare it with me and see how easy it is to create such a delightful cream!
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1 lb Butternut squash (cleaned and cubed)
- 1.7 cups Tomato puree
- 1 Leek (only the white part)
- 2 cups Vegetable broth
- as needed Milk
- 4 tbsps Extra virgin olive oil
- 2 leaves Bay leaf
- as needed Salt
- as needed Pepper
Preparation
In a thick-bottomed pot, heat the extra virgin olive oil. Add the finely chopped white part of the leek and the cubed butternut squash. Sauté everything for a few minutes over medium heat, stirring often.
Season with salt and pepper to taste, then pour in the hot vegetable broth to cover the squash. Add the bay leaves, cover with a lid, and let it cook for about 20 minutes, or until the squash is very soft.
At this point, add the tomato puree and 2-3 tablespoons of milk. Stir well and continue cooking for another 10 minutes.
Remove the bay leaves from the pot. Using an immersion blender, blend the mixture directly in the pot until you obtain a smooth and creamy soup without lumps.
Distribute the soup into bowls and finish with a freshly ground pepper. You can serve it immediately, accompanied by toasted bread croutons for a crunchy touch.
Tips, Variations, and Pairings
Light Version: For an even lighter version, you can replace the milk with plain yogurt (added cold, off the heat) or, for a 100% plant-based soup, with a tablespoon of unsweetened coconut milk to add creaminess.
Additional Aromas: For an even more intense aroma, add a sprig of rosemary or fresh thyme along with the bay leaf during cooking.
Croutons: To prepare the croutons, cut stale bread into cubes, season with oil, salt, and a bit of rosemary, and toast in the oven at 350°F for about 10 minutes, or in the microwave in just a few minutes CLICK HERE FOR THE RECIPE
Pairings: This soup is also perfect with a sprinkle of toasted pumpkin seeds, a drizzle of raw extra virgin olive oil, or some Parmesan cheese shavings.
FAQ – Butternut Squash and Tomato Soup with Bay Leaf
Can I use onion instead of leek?
Of course. You can use half a white onion or a small red onion, and the result will still be delicious.
Can I make the soup in advance?
Yes, it’s a perfect make-ahead recipe. You can store it in the fridge for 2-3 days in an airtight container and heat it when needed. It can also be frozen.
Does the tomato flavor overpower the squash?
No, the proportions are balanced. The tomato adds a pleasant acidity and beautiful color, but the sweet and comforting flavor of the squash remains the star.
And here you are, with your butternut squash and tomato soup with bay leaf, ready to comfort you on a cold evening. You see how, with simple ingredients and a few steps, you can prepare a dish that is a true treat for the palate and the soul?
This recipe is proof that true taste lies in simplicity. Make it for yourself, your family, or a friend you care about, and enjoy the satisfaction of homemade comfort food.
What’s your favorite warm dish when it’s cold? Let me know in the comments!
