As much as I would like to be eating fresh goodness from the garden, we are not there yet. Not even close. We’re still a month out from our last frost date so I haven’t even planted much out in the yard. A few rows of cool weather loving, frost tolerant radishes, peas, and lettuces. That’s it. And those won’t be ready to eat for a few weeks any, which means I will continue to rely heavily on the pantry for my meals.

Our unpredictable weather this time of year also means that I may be feeling like eating picnic fare on the back porch one day and feasting on comfort food while cuddling under a blanket the next. Case in point: I spent Sunday in a t-shirt, yesterday was overcast and rainy, it snowed this afternoon. Happy spring everyone.

Warm, rich, creamy, and incredibly filling, this Butternut Squash and Tomato Soup is definitely one of those comfort foods. It is also makes great use of preserved garden goodness from last year’s harvest.

From the garden:

This recipe includes a number of ingredients that initially came from the garden, but none of them are in season at the time of cooking, so they are coming from the pantry in this case.

From the pantry:

• Butternut squash
• Olive oil
• Salt & pepper
• Onion
• Garlic
• Chicken broth
• Canned tomatoes
• Full-fat coconut milk

Kitchen tools:

• Sheet pan
• Soup pot
• Wooden spoon
• Can opener
• Blender

Why add tomato?

I add tomato here for a few reasons.

First, more veggies means more nutritional variety—particularly in terms of micronutrients. I know that tomatoes are technically a fruit, but then, so is squash, so whatever. Anyway, squash is a great source of magnesium, folate, and vitamin B₆. Adding tomato means you’re getting vitamin C, potassium, and lycopene. Both tomatoes and squash are high in beta carotene, so you’ve got that going for you here too.

Secondly, the natural acidity of tomatoes helps to balance the squash and coconut milk (or cream) giving this soup the perfect blend of comforting creaminess and tart bite. Basically, it helps keep the soup from being too heavy so you can eat more of it.

Thirdly, it adds a wonderful depth of flavor. Butternut squash is high in natural sugars. Since we’re roasting it first, those sugars will caramelize before we even add the squash to the soup. The tomato balances that natural sweetness and keeps the flavor from dwelling too long on a single note.

Finally, I had a bumper crop of tomatoes last year and I need to use them to make room in the pantry for the coming harvest. This is, obviously, the least important reason, but in the spirit of full-disclosure there it is.

The process:

Start by roasting the squash. This allows the natural sugars to caramelize and the flavor to develop. Halve the squash and scoop out the seeds—these can be saved and roasted (much like pumpkin seeds) for a snack later.

Rub the squash with olive oil, salt & pepper, and roast in a preheated oven. Don’t worry about peeling the squash, you’ll be scooping the cooked flesh out later anyway.

While the squash is cooking, get the rest of the soup together. Sauté the onions until translucent, add garlic and cook about half a minute more. Add the broth and tomatoes, bring to a simmer. When the squash is done, use a spoon to scoop the cooked flesh from the outer peel. Add the flesh to the soup, discard the peel.

Pour the soup into a blender and puree until smooth.

Add the soup back to the pot and stir in the coconut milk.

Do I have to use coconut milk?

No. I use coconut milk in my recipes because I do not tolerate dairy very well. If you tolerate dairy, you can swap out the coconut milk here (and in my other recipes) for traditional dairy.

For this particular recipe I use canned coconut milk because I want it to be full-fat—that’s what makes it creamy. Most alternative milks are too watery for my taste. If you make a substitution for a thinner product (e.g. oat milk or skim milk) your final product will also be thinner.

Can I make substitutions?

You know your dietary needs better than I do, so you may need to make some substitutions or adjustments. The recipe is already paleo, Whole30 compatible, gluten-free, grain-free, dairy-free, soy-free, nut-free and generally allergen friendly.

Make it vegetarian/vegan: Swap vegetable broth for the chicken broth, no quantity adjustment needed.

Make it coconut-free: If you tolerate dairy, swap the coconut milk for whole milk, half & half, or heavy cream. If you do not tolerate dairy, swap the coconut milk for another alternative milk

Make it low FODMAP: Omit onions and garlic. You might try using garlic oil in place of some or all of the olive oil to capture the flavor without the consequences.

Make it ahead:

Since we’re cooking from the pantry here, most of the work is already done and we’re mostly just putting the meal together. However, roasting the squash does take some time and it can be done ahead. Roast the squash as per the recipe, scoop the flesh into an airtight container and allow to cool completely before moving it to the fridge. Squash can be stored in the refrigerator for up to 5 days until you are ready to use it.

The soup as a whole can be made ahead and stored in the refrigerator for up to one week, then reheated before serving. I always recommend reheating on the stovetop (rather than the microwave).

Storing leftovers:

In an airtight container, leftovers will keep in the refrigerator up to 1 week, in the freezer up to 3 months. I pour mine into silicone muffin liners and freeze them into little soup pucks and store the pucks in a freezer bag or container. This makes them easy to portion out later into single servings that I can reheat from frozen on the stovetop for an easy lunch.