There’s something incredibly comforting about a warm bowl of squash tomato soup. I love how the natural sweetness of roasted squash blends perfectly with the tangy richness of ripe tomatoes.
This soup feels like a cozy hug—especially on chilly evenings when I crave something wholesome and nourishing. It’s simple to make, packed with flavor, and loaded with nutrients.
Whether I serve it as a light lunch or a hearty dinner with crusty bread, this recipe always brings comfort and satisfaction to my table.
How To Make Squash Tomato Soup?
Recipe Time
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Course: Soup
Cuisine: American
Yield: 4 servings
Equipment Needed
- Baking sheet
- Large pot or Dutch oven
- Blender or immersion blender
- Sharp knife
- Cutting board
- Wooden spoon
Ingredients
- 2 cups butternut squash, peeled and cubed
- 4 ripe tomatoes, quartered
- 1 small onion, chopped
- 2 garlic cloves, peeled
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp dried thyme
- ½ tsp smoked paprika
- 3 cups vegetable broth
- ½ cup coconut milk or cream (optional, for creaminess)
Instructions
Roast The Squash And Tomatoes
I preheat the oven to 400°F (200°C). I toss the cubed squash, tomatoes, onion, and garlic with olive oil, salt, pepper, and thyme. Then I spread them out on a baking sheet and roast for 25–30 minutes until caramelized and tender.
Simmer The Roasted Vegetables
Once roasted, I transfer everything to a large pot. I pour in the vegetable broth and let it simmer on medium heat for 10 minutes. This step helps the flavors come together even more.
Blend Until Smooth
I remove the pot from the heat. Using an immersion blender, I blend the soup until silky smooth. Sometimes I pour it into my countertop blender in batches to get a super creamy texture.
Add Creaminess (Optional)
If I want a richer consistency, I stir in a splash of coconut milk or cream. Then I return the pot to the stove for just a few minutes to heat everything through.
Adjust And Serve
I taste the soup and adjust the seasoning if needed—sometimes just a pinch more salt brings it all to life.
Nutrition Facts Squash Tomato Soup
- Calories: 180
- Protein: 3 g
- Fat: 9 g
- Fiber: 4 g
- Sugar: 8 g
- Sodium: 540 mg
Serving Suggestions Of Squash Tomato Soup
Pair It With Crusty Bread
I love dipping a slice of warm sourdough or garlic toast into this soup.
Garnish With Toppings
A swirl of cream, a sprinkle of fresh herbs, or even some roasted seeds adds great texture.
Serve With Salad
When I want a complete meal, I serve it alongside a simple green salad with lemon vinaigrette.
Tips And Variations Of Squash Tomato Soup
Try Other Squash
I’ve used acorn squash and kabocha too—they each bring a unique flavor and texture.
Add Heat
A pinch of red pepper flakes or cayenne gives the soup a gentle kick.
Boost The Veggies
I sometimes add carrots or sweet potatoes for extra body and natural sweetness.
Roast Garlic Separately
For a deeper garlic flavor, I roast a whole bulb separately and squeeze it into the soup before blending.
Note
This soup freezes beautifully. I always make a double batch and store some in airtight containers for a quick lunch or cozy dinner when I don’t have time to cook. Just reheat on the stove or in the microwave—it tastes just as good, if not better.
Conclusion
Squash tomato soup is more than just a meal to me—it’s a warm hug in a bowl. It’s simple to make, nourishing, and packed with flavor.
Whether you’re fighting off a cold, looking for a meatless Monday option, or just craving something creamy and satisfying, this recipe never lets me down.
Squash Tomato Soup
Equipment
- Baking sheet
- Large pot or Dutch oven
- Blender or immersion blender
- Sharp knife
- Cutting board
- Wooden spoon
Ingredients
- 2 cups butternut squash peeled and cubed
- 4 ripe tomatoes quartered
- 1 small onion chopped
- 2 garlic cloves peeled
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp dried thyme
- ½ tsp smoked paprika
- 3 cups vegetable broth
- ½ cup coconut milk or cream optional, for creaminess
Instructions
Roast The Squash And Tomatoes
- I preheat the oven to 400°F (200°C). I toss the cubed squash, tomatoes, onion, and garlic with olive oil, salt, pepper, and thyme. Then I spread them out on a baking sheet and roast for 25–30 minutes until caramelized and tender.
Simmer The Roasted Vegetables
- Once roasted, I transfer everything to a large pot. I pour in the vegetable broth and let it simmer on medium heat for 10 minutes. This step helps the flavors come together even more.
Blend Until Smooth
- I remove the pot from the heat. Using an immersion blender, I blend the soup until silky smooth. Sometimes I pour it into my countertop blender in batches to get a super creamy texture.
Add Creaminess (Optional)
- If I want a richer consistency, I stir in a splash of coconut milk or cream. Then I return the pot to the stove for just a few minutes to heat everything through.
Adjust And Serve
- I taste the soup and adjust the seasoning if needed—sometimes just a pinch more salt brings it all to life.
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.