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)
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
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.
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.