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Butternut Squash & Fall Tomato Basil Bisque

You may recognize the Butternut Tomato base from our Butternut Squash Marinara. I will often make a double batch of the base and split this into 2 recipes. The use of the butternut squash adds a sweetness and cuts the acidity of a Summer Tomato Soup.
Course Lunch, Main, Main Course, Side Dish, Soup


Butternut & Tomato Base

  • 1 Butternut Squash (small or 1/2 large) Peeled & Cubed
  • 1 Pound Tomatoes
  • 3 Clove Garlic
  • 1/2 Onion Diced
  • 1 Red Bell Pepper Diced
  • 3 Stalks Celery Diced
  • 4 Sprigs Fresh Basil
  • 1 TBSP Avocado Oil
  • 1 TBSP Honey

Butternut Squash & Fall Tomato Soup

  • Butternut Squash & Tomato Base (Above)
  • 1/2 Cup Fresh Basil Torn
  • 1/4 Cup Milk -or- Cream
  • 1 TBSP Smoked Paprika
  • 1 tsp Crushed Red Pepper
  • Salt & Pepper to Taste


Butternut Squash and Tomato Bisque

  • Preheat oven to 375 degrees.
  • MISE en PLACE: Cube & Peel Butternut, peel garlic & get press. Prepare onions, bell peppers and celery. Pull spices, oil & honey.
  • Add ingredients for Butternut Squash & Tomato base to a glass casserole dish and place in oven. Drizzle honey & oil over the top. (I use a Pyrex bowl as pictured.) Roast for 30 minutes.
  • Remove from oven and gently cut tomatoes, allowing them to release their juices. Add another sprinkle of salt and pepper to taste and drizzle 1 tsp oil. Cook for 30 more minutes.
  • At the 1 hour mark, stir, releasing all juice from the tomatoes. Cook 30 more minutes.
  • For soup, add all ingredients into sauce pan, add fresh basil and stir until boiling.
  • Reduce heat and us emulsion blender to stir in milk or cream.
  • Serve Warm.
Keyword Butternut Squash, fallsoup, soup, tomato, tomatobasilsoup, tomatoes
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