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
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.