Ingredients
Method
- Heat olive oil in a large pot over medium heat. Add the diced onions and cook for 5-7 minutes until soft and translucent, stirring occasionally.
- Add minced garlic, smoked paprika, and thyme. Cook for another minute until fragrant.
- Pour in the crushed tomatoes, vegetable broth, and cubed butternut squash. Stir to combine.
- Bring to a boil, then reduce heat to low. Cover and simmer for 20-25 minutes, or until the squash is fork-tender.
- Remove from heat. Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer in batches to a standard blender.
- Stir in heavy cream or coconut milk if using. Season with salt and black pepper to taste.
- Ladle into bowls and garnish with fresh basil before serving.
Nutrition
Notes
You don’t need heavy cream to get that velvety texture, just a good immersion blender and patience. I always double the batch because leftovers taste better on day two, as the flavors have time to settle into something deeply savory and rich.