Butternut Squash Tomato Soup
Ahhh… the fresh crisp air in the Fall. Who is loving this right now? Football season is in full force! Ahh Fall! 😉
My son is currently playing flag football. He has a cloud of seriousness and wicked confidence when he is on the field and a look of sheer intensity when he is not on the field.
To give you perspective he just turned 11 and his team lost their last game. This is the conversation that took place after the game with us, his best friend, and our good friends.
As he walks off the field with a look of defeat he says,
“The REFS have been PAID OFF”, (It was almost as he was channeling ChanDLER BING here).
Being amused and holding a look of bewilderment I ask “wait, what?”
“They were paid off because they’re bets on the game and people are going to make some money off this,” he says intensely.
Trying to unsuccessfully control my laughter, my husband tilting his head forward asks him,
“You think the refs of a flag football team were paid off?”
The seriousness in my son’s voice washes away, a hint of a smile appears and he says, “They didn’t call anything!”. I look to the side and I see a smile on our friend's face.
Originally from the Northwest, we are Seahawks fans, and the outcome of Super Bowl XL was discussed profusely in this household. Who would think it would show up years after in a flag football game! They are always listening!
That night I made him his favorite soup, it’s a blend between butternut squash and tomato soup. The notes of butternut are present but not overtly, the acidity of the tomato balances out the richness of the butternut squash.
I throw all the ingredients into an instant pot and push the soup button, then I take a immersion blender and puree it. It is that simple. If you don’t have the instant pot no worries, use a heavy-bottomed pan (dutch oven) and the same results will be achieved (refer to note).
Hera’s Pinch
Add some orzo to the soup. I cook it separately and add it after the soup is made as my son is not a fan of the orzo and the rest of us in the Delish In A Pinch kitchen are.
If in a PINCH, use frozen butternut squash.
Want to take it up a notch? Serve it in a bread bowl. Brush the inside of the bread bowl with oil and add sprinkle mozzarella and put in the oven until the cheese is melted.
Butternut Squash Tomato Soup
Ingredients
Instructions
- Pull out that beautiful instant pot. Mine is Darth Vader. I know super dorky! hah!
- Heat 3 tablespoons of olive oil and add the onions, saute until soft in the instant pot.
- Add garlic, oregano, salt, tomatoes, butternut squash, chicken broth, parmesan rind, red pepper flakes, and ground pepper to an instant pot. Push the soup setting.
- Instantly release the pressure of the instant pot from the top. Remove the parmesan rind and puree the soup with an immersion blender.
- Add the whipping cream and simmer, then remove from heat.
- Add the soup to bowls and garnish with pumpkin seeds and parmesan.
Notes:
If using a stovetop follow the first step then add garlic, oregano, and salt and saute for 2-3 mins. Then add 1 cup of water, tomatoes, butternut squash, chicken broth, and parmesan rind, 1 teaspoon of salt, and few grinds of pepper. Bring to a boil, then reduce heat and simmer until butternut squash is tender, 15-20 minutes. Remove the parmesan rind. Puree the soup. Add the heavy whip and bring soup to simmer. Add soup to a bowl, garnish with pumpkin seeds and parmesan.
