Squash Tomato Soup

Print Recipe

Prep Time 10

Cook Time 35

Total Time 45

Course Soup

Cuisine American

Servings 4

Calories 180 kcal

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

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.

Keyword Squash Tomato Soup