There’s something so comforting about a warm bowl of roasted butternut squash tomato soup, especially when the weather starts to cool down.
For me, it’s the perfect blend of sweet, earthy flavors from the squash and the tangy richness of ripe tomatoes—all roasted to bring out their natural depth.
This soup feels like autumn in a bowl, with its velvety texture and subtly spiced aroma. Whether I’m curled up on the couch with a blanket or serving it as a cozy appetizer at dinner, this soup always hits the spot. Plus, it’s wholesome, nourishing, and surprisingly simple to make.
How To Make Roasted Butternut Squash Tomato Soup?
Recipe Time
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Soup / Starter
Cuisine: Fusion
Yield: Serves 4
Equipment Needed
- Baking sheet
- Large soup pot or Dutch oven
- Blender or immersion blender
- Knife and cutting board
- Wooden spoon
- Measuring cups and spoons
Ingredients
- 1 medium butternut squash, peeled, cubed (about 4 cups)
- 5 large tomatoes, quartered
- 4 cloves garlic, peeled
- 1 medium onion, chopped
- 2 tbsp olive oil
- 1 tsp sea salt
- ½ tsp black pepper
- 1 tsp dried thyme
- ½ tsp smoked paprika
- 2 cups vegetable broth
- ½ cup coconut milk or heavy cream (optional for creaminess)
- Fresh basil or parsley for garnish (optional)
Instructions
Roast The Vegetables
I start by preheating the oven to 400°F (200°C). Then I toss the cubed butternut squash, tomatoes, garlic, and onions in olive oil, salt, pepper, thyme, and paprika. I spread them out on a baking sheet and roast for about 30 minutes, flipping halfway through, until the squash is fork-tender and lightly caramelized.
Blend The Base
Once the veggies finish roasting, I let them cool slightly, then transfer everything to a blender. I pour in the broth and blend until it’s silky smooth. If I want a chunkier texture, I blend just half and leave the rest as is.
Simmer The Soup
I pour the blended soup into a large pot and bring it to a gentle simmer over medium heat. I let it cook for another 10–15 minutes so the flavors really meld. At this point, I sometimes stir in coconut milk or cream to add richness.
Finish And Serve
I taste and adjust the seasoning if needed, then ladle the soup into bowls. I like to top it with a swirl of cream and some chopped basil or parsley for color and freshness.
Nutrition Facts Of Roasted Butternut Squash Tomato Soup
- Calories: 190
- Protein: 3 g
- Carbohydrates: 24 g
- Fat: 10 g
- Fiber: 5 g
- Sugar: 8 g
- Sodium: 430 mg
Serving Suggestions Of Roasted Butternut Squash Tomato Soup
With Crusty Bread
I always serve this soup with a slice of sourdough or a crusty baguette to soak up all the goodness.
Add A Cheesy Touch
A sprinkle of grated Parmesan or a dollop of ricotta on top makes this soup feel extra luxurious.
Light Salad On The Side
If I want to keep things light, I pair this with an arugula salad tossed in lemon vinaigrette.
Tips And Variations Of Roasted Butternut Squash Tomato Soup
Swap The Tomatoes
If I’m out of fresh tomatoes, I use a 14-oz can of fire-roasted tomatoes for an equally delicious result.
Add More Veggies
Sometimes I throw in a carrot or two with the squash for extra sweetness and depth.
Spice It Up
For a kick, I add a pinch of cayenne or red pepper flakes during roasting.
Make It Ahead
This soup keeps beautifully. I store it in the fridge for up to 4 days or freeze it for a month.
Health Benefits Of Roasted Butternut Squash Tomato Soup
High In Beta-Carotene
Butternut squash is loaded with vitamin A, which helps boost immunity and support healthy skin.
Rich In Antioxidants
Tomatoes and garlic bring powerful antioxidants like lycopene and allicin, which help reduce inflammation.
Low-Calorie Comfort
Despite how creamy and satisfying it feels, this soup is naturally low in calories and packed with fiber.
Special Note
I find this soup deeply nostalgic—it reminds me of cozy Sunday evenings when everything slows down. The roasting step might seem extra, but I promise it makes all the difference. It brings a sweetness and depth that’s impossible to get from just boiling ingredients.
Conclusion
My roasted butternut squash tomato soup is the kind of recipe I make again and again. It’s warm, wholesome, and packed with nourishing flavor.
Whether you’re embracing fall or just want a feel-good meal, this soup never disappoints. Try it once, and I bet it’ll become one of your cold-weather go-tos too.
Roasted Butternut Squash Tomato Soup
Equipment
- Baking sheet
- Large soup pot or Dutch oven
- Blender or immersion blender
- Knife and cutting board
- Wooden spoon
- Measuring cups and spoons
Ingredients
- 1 medium butternut squash peeled, cubed (about 4 cups)
- 5 large tomatoes quartered
- 4 cloves garlic peeled
- 1 medium onion chopped
- 2 tbsp olive oil
- 1 tsp sea salt
- ½ tsp black pepper
- 1 tsp dried thyme
- ½ tsp smoked paprika
- 2 cups vegetable broth
- ½ cup coconut milk or heavy cream optional for creaminess
- Fresh basil or parsley for garnish optional
Instructions
Roast The Vegetables
- I start by preheating the oven to 400°F (200°C). Then I toss the cubed butternut squash, tomatoes, garlic, and onions in olive oil, salt, pepper, thyme, and paprika. I spread them out on a baking sheet and roast for about 30 minutes, flipping halfway through, until the squash is fork-tender and lightly caramelized.
Blend The Base
- Once the veggies finish roasting, I let them cool slightly, then transfer everything to a blender. I pour in the broth and blend until it’s silky smooth. If I want a chunkier texture, I blend just half and leave the rest as is.
Simmer The Soup
- I pour the blended soup into a large pot and bring it to a gentle simmer over medium heat. I let it cook for another 10–15 minutes so the flavors really meld. At this point, I sometimes stir in coconut milk or cream to add richness.
Finish And Serve
- I taste and adjust the seasoning if needed, then ladle the soup into bowls. I like to top it with a swirl of cream and some chopped basil or parsley for color and freshness.
Notes
Hello! I am Shikha, I am a soup recipe maker. I have a lot of passion for making soup. With a journey spanning over five years in the culinary industry, I have carved a niche for myself as a distinguished soup maker whose creations are not just meals but experiences that linger on the palate and nourish the soul. My specialization in soup-making is a testament to my creativity and relentless pursuit of perfection. Beyond my skills in the kitchen, I am an avid writer, passionately sharing my knowledge and insights into nutrition through my writing. My approach to soup-making is holistic, emphasizing each ingredient’s taste and health benefits. A well-made soup can be a cornerstone of a healthy diet, providing essential nutrients while pleasing the taste buds.