The title of this is actually much longer and as many more fall buzzwords, but simply too long for a recipe title. BUT, this heirloom tomato and butternut squash soup with sage and parmesan croutons and pumpkin seed pesto (deep breath), is an absolute must make for the ‘ber months (I think that’s what September, October, November, and December are being called on TikTok).

I know that this recipe may feel intimidating because of the 3 different components to it, but I promise they’re all extremely easy. To cut corners, you could also buy your own croutons and store-bought pesto for this recipe. I know that Trader Joe’s has some BOMB rosemary croissant croutons would honestly would be delicious on this soup. So feel free to take what you need from this recipe and make it your own.

THE THREE COMPONENTS FOR THE HEIRLOOM TOMATO AND BUTTERNUT SQUASH SOUP

1. THE SOUP – If I could pick to veggies that scream fall for me it’d be heirloom tomatoes and butternut squash. The squash adds a *slight* sweetness to this soup and pairs really well with the acidity of the heirloom tomatoes. I added warming spices like cinnamon, smoked paprika, red pepper flakes, and nutmeg. Some basil for a little freshness and finished with cream to add some depth.
2. THE CROUTONS – Honestly fire, and very easy. Like I said, you could buy store-bought but making homemade croutons is so simple and the sage adds another little hint of fall in this soup. The key here is to just let them roast, don’t stir or flip. They’ll crisp up nicely with the mix of olive oil and the parmesan cheese.
3. THE PUMPKIN SEED PESTO – This is basically the same thing as a traditional pesto however I just swapped in pumpkin seeds instead of pine nuts, because again, fall. If you wanted to skip this step, store-bought pesto would work just fine and give you a similar flavor profile. I love adding pesto to this soup not only for the flavor but contrasting colors in a dish will always be important.

As always, let me know if you make this or if you have any questions, leave them in the comments <3

xoxo

Butternut Squash & Heirloom Tomato Soup

megan sheley

This butternut squash & heirloom tomato soup with sage + parmesan croutons and pumpkin seed pesto couldn't be any more perfect for fall. The flavors and in season produce make this recipe a must-make for the last quarter of the year.

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Prep Time 50 minutes mins

Cook Time 15 minutes mins

Course Main Course

Cuisine American

Servings 5 people

Equipment

• 1 food processor
• 1 immersion blender or high speed blender

Ingredients

  

FOR THE SOUP

• 1 butternut squash
• 5-7 heirloom tomatoes
• 1 white onion
• 2 heads of garlic
• 1/2 cup basil
• 1/4 tsp nutmeg
• 1/2 tsp cinnamon
• 1/2 tbsp smoked paprika
• 2 tsp red pepper flakes
• 1/4 cup heavy cream optional, but cuts through the acidity a bit
• Generous pinch of salt to taste

FOR THE CROUTONS

• 1/2 French baguette
• 1/2 tbsp ground sage
• Olive oil
• Garlic salt

FOR THE PUMPKIN SEED PESTO

• 1/2 cup roasted pumpkin seeds
• 3/4 cup basil
• 1/2 cup parsley
• 2 cloves garlic
• Pinch salt
• 1/2 tbsp lemon juice
• 2 tbsp grated parm
• 1/2 cup olive oil

Instructions

 

• Preheat your oven to 425, cut up heirloom tomatoes (removing the core) into wedges and slice off the butt of 2 heads of garlic, half your butternut squash and scoop out the seeds, cut your white onion into wedges (remove the outer skin). Lay out on sheet pans and drizzle with olive oil, season with salt and pepper. Roast for 25 minutes and then broil for 5 additional minutes or until there’s some golden brown on your veg.
• While baking, make your pumpkin seed pesto by adding all of the pesto ingredients to a food processor and pulsing until it has reached your desired consistency. Should be liquidy but not pureed. Store in a jar and set aside.
• Remove veggies from oven and let cool. To a large pot, add all of your veg (squeeze out the garlic cloves from their coats), and scoop out your butternut squash. Add in nutmeg, cinnamon, red pepper flakes, smoked paprika, and salt and mix well. Add in 1 cup of veggie broth and bring to a simmer to make sure your squash is soft enough to blend. Add in fresh basil. Simmer on LOW for 15 minutes with lid on.
• While simmering, make your croutons by cutting slices of French bread into cubes. Toss with a generous amount of olive oil, season with garlic salt and ground sage and toss. Grate fresh parmesan and toss again. Bake at 425 for 15-20 minutes until golden brown and crispy. Do not flip or toss while baking.
• Immersion blend (or transfer to blender) your soup contents until smooth. Add in 1/4 cup heavy cream and taste for any more additions (salt, cream, spices, etc.)
• Serve your soup with pumpkin pesto and croutons and grate some more fresh parmesan on top! Enjoy!

Keyword butternut squash, heirloom tomatoes, soup