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Roasted Butternut Squash and Tomato Soup
Roasted Butternut Squash and Tomato Soup

Roasted Butternut Squash and Tomato Soup

1 Review(s)
Healthy Living
Cook Minutes 50 Min
Prep : 50 Min
Looking for a fresh butternut squash soup recipe? Try our Roasted Butternut Squash and Tomato Soup. Roasting the butternut squash intensifies the flavour and combining it with fresh tomato juice, makes it a refreshing combination.
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6 Servings
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
3 cups cut-up peeled butternut squash (1/2-inch pieces)
1/4 cup Kraft Extra Virgin Olive Oil Tuscan Italian Dressing, divided
2 cups cherry tomatoes
1 onion, chopped
1 tsp. ground cumin
1/2 tsp. chili powder
4 cups 25%-less-sodium chicken broth
1 cup lite coconut milk
1/2 cup light sour cream
1 Tbsp. chopped fresh chives
1 Tbsp. chopped fresh mint
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How do I make it ?
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Step 1
Heat oven to 425ºF.
Step 2
Toss squash with half the dressing in large bowl; spread onto parchment-covered rimmed baking sheet. Bake 30 min. or until squash is tender, adding tomatoes to the baking sheet after 15 min.
Step 3
Meanwhile, heat remaining dressing in large saucepan on medium heat. Add onions; cook and stir 4 min. or until crisp-tender. Add cumin and chili powder; cook and stir 1 min. Add broth; stir. Bring to boil; simmer on medium-low heat 15 min. Remove from heat.
Step 4
Add tomatoes and roasted squash to broth mixture in saucepan; stir. Blend, in batches, in blender until smooth, returning each puréed batch to saucepan.
Step 5
Add coconut milk to saucepan; cook on medium heat 2 to 3 min. or until heated through, stirring frequently.
Step 6
Serve topped with sour cream, chives and mint.
Kraft Kitchen Tips!
Make Ahead
This soup can be prepared ahead of time. Cool, then refrigerate up to 2 days. Reheat in saucepan on medium heat just before serving, stirring occasionally.
Special Extra
For more heat, season with additional chili powder to taste before serving.
Calories From Fat
% Daily Value
Fat 5 g
Saturated fat 3 g
15 %
Cholesterol 0 mg
Sodium 370 mg
15 %
Carbohydrate 16 g
Fibre 2 g
Sugars 6 g
Protein 7 g
Vitamin A
160 %
Vitamin C
40 %
6 %
8 %
6 servings, 1 cup (250 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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