Roasted Tomato Butternut Squash Soup

There’s something truly magical about the rich, velvety combination of roasted tomatoes and butternut squash. When these two powerhouse ingredients come together in a warm bowl of soup, the result is comfort food at its finest.

I love making this roasted tomato butternut squash soup on chilly days—it fills my kitchen with a sweet, savory aroma and warms me from the inside out.

The natural sweetness of butternut squash perfectly balances the tangy depth of roasted tomatoes, creating a smooth and flavorful soup that’s both nourishing and satisfying. Whether I serve it with a slice of crusty bread or enjoy it on its own, this soup always hits the spot.

How To Make Roasted Tomato Butternut Squash 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)
Roasted Tomato Butternut Squash Soup
Roasted Tomato Butternut Squash Soup

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 Tomato Butternut Squash 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 Tomato Butternut Squash 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 Tomato Butternut Squash 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.

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 Tomato Butternut Squash Soup

Roasted Tomato Butternut Squash Soup

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Soup / Starter
Cuisine Fusion
Servings 4
Calories 190 kcal

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.
Keyword Roasted Tomato Butternut Squash Soup
Shika

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.

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