Roasted Butternut Squash Tomato Soup

Get ready to savor the flavors of fall with Roasted Butternut Squash Tomato Soup. This comforting blend of roasted butternut squash and ripe tomatoes is like a warm, cozy hug in a bowl, perfect for embracing the autumn chill.

Roasted Butternut Squash Tomato Soup in a rustic bowl on a striped placement with a loaf of bread in the background.

It's that time of year when we're trading in our flip-flops for fuzzy socks and our iced coffees for mugs of steaming goodness. And what better way to embrace the fall vibes than with a bowl of comforting Roasted Butternut Squash Tomato Soup?

Roasted Butternut Squash Tomato Soup is one that I've been making for years (along with my Chipotle Butternut Squash Soup!), and is one of my favorite soup recipes in the fall. It is so satisfying, full of flavor, and healthy! It's like a hug from the inside, courtesy of the glorious butternut squash and the zesty tomatoes. We're about to dive headfirst into a recipe that's as easy as pie (well, easier, actually) and as cozy as your favorite oversized sweater.

Looking for more hearty soups? Check out my Italian Sausage Gnocchi Soup or my Creamy Beef Taco Soup.

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Ingredients in butternut squash tomato soup, including tomatoes, butternut squash, onion, dried thyme, dried rosemary, olive oil, vegetable broth, carrots, and Greek yogurt.
  • Butternut Squash - fresh butternut squash works best in this recipe but you could also use pre-cut or frozen butternut squash, too.
  • Tomatoes - I have used Roma, cherry tomatoes, and large heirloom tomatoes for making this soup and they all work great.  If using cherry tomatoes, use approximately 4 cups.
  • Onion and Carrots - these vegetables add flavor and depth to this soup.
  • Garlic Cloves - fresh garlic is used in this recipe for delicious garlic flavor.
  • Dried Herbs - rosemary and thyme add savoriness to the soup as well as a depth of flavor.
  • Vegetable Broth or Chicken Broth - vegetable stock and bone broth would also work!
  • Greek Yogurt - this adds creaminess and some protein to the soup!  If you'd prefer to keep this soup dairy-free, just omit it.


Switch up the squash. If you're looking for a way to use a different type of squash, you definitely can in this recipe. You can use acorn, Kabocha, honeynut, or even pumpkin!

Use more or less broth. If you like your soup thicker or thinner than I have written the recipe, feel free to adjust the amount of broth that you use.

Add a bit of spice. If you want a soup with a bit of a kick, you can add ½ teaspoon of cayenne pepper OR 1 tablespoon of chipotle pepper for a smoky heat.

Recipe Instructions

This butternut squash and tomato soup is one of those soups that you put minimal work into and the end product is much tastier than you would expect.  

  1. To start, peel the butternut squash and then cut in half the lengthwise. Scoop out the seeds in the squash and then cut the squash halves into cubes.
  2. Cut the onion into chunks. Peel the carrots and chop into large chunks.

3. Chop the tomatoes into large chunks.

4. Combine the vegetables into a large bowl and toss with the olive oil, dried thyme, dried rosemary, garlic, and salt.

5. Divide the vegetables between two baking sheets. Roasted vegetables have so much great flavor, as the process of roasting cooks them and also brings out their flavor.  

6. Roast the vegetables at 425 degrees for 40-45 minutes.

7. After the vegetables are roasted, combine them in a large soup pot with the vegetable broth and bring to a boil. Simmer for 10-15 minutes.  

8. Pure with an immersion blender or transfer to a large food processor or blender and puree. Add the Greek yogurt/sour cream (or heavy cream)and stir to combine. Serve and enjoy!

Serving Suggestions

The butternut squash also lends a velvety texture to the butternut squash soup.  I served this healthy soup with the ultimate soup dunker - a grilled cheese sandwich but  it could also be served topped with croutons, Parmesan crisps, Parmesan cheese, or just with a big hunk of fresh bread.

Overhead view of butternut squash tomato soup in a rustic bowl with a spoon on the side. A baguette torn into two pieces next to the bowl.

Recipe FAQs

What size of butternut squash should I use?

This recipe is very flexible! I used a medium sized butternut squash but if you have a large one, go ahead and use it. Just adjust the amount of broth that you add.

What can I add instead of Greek yogurt?

Not everyone likes the taste of Greek yogurt and there are definitely substitutes for it. You can add heavy cream or half and half if you'd like, or the same amount of sour cream.

What kind of tomatoes should I use?

Any kind will work! I used fresh Roma tomatoes but truly any kind will work - cherry tomatoes, grape tomatoes, beefsteak tomatoes, heirloom tomatoes!

What should I serve with Butternut Squash Tomato Soup?

I served ours with a classic grilled cheese sandwich. Sometimes I like making grilled cheese sandwiches into grilled cheese croutons, which the kids love. Other fun ideas are Parmesan Crisps, a side salad, and a delicious loaf of sourdough bread!

Can I freeze Butternut Squash Tomato Soup?

Yes! This soup will freeze well. Simply freeze leftover soup in an airtight container for up to 3 months. To eat, thaw overnight in the fridge and then you can reheat it in the slow cooker, on the stovetop, or in the microwave.

Other Butternut Squash Recipes

If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, or take a photo and tag me on Instagram with #greensnchocolate.

Roasted Butternut Squash Tomato Soup

Roasted Butternut Squash and Tomato Soup

Summer meets fall in this Roasted Butternut Squash and Tomato Soup! Fresh tomatoes and butternut squash is roasted and then pureed for a comforting and healthy soup.
Print Pin Rate
Course: Soup
Cuisine: American
Diet: Gluten Free
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 6 servings
Calories: 178kcal


  • 6 cups diced butternut squash about 1 medium/large butternut squash
  • 5-7 medium tomatoes sliced into chunks
  • 1 yellow onion diced
  • 2 carrots diced
  • 2 cloves garlic minced
  • 3 tablespoon olive oil
  • ¼ teaspoon dried rosemary
  • ¼ teaspoon dried thyme
  • 1 teaspoon salt
  • 4 cups vegetable or chicken broth
  • ½ cup plain Greek yogurt or sour cream heavy cream works, too!


  • Preheat oven to 425 degrees F.
  • Line 2 baking sheets with foil and spray with cooking spray
  • Toss together the vegetables, olive oil, herbs, and salt.
  • Evenly distribute the vegetables among the two baking sheets and bake in preheated oven for 40-45 minutes, until soft and tender.
  • Combine the roasted vegetables and broth into a large soup pot and bring to a boil. Simmer for 10-15 minutes.
  • Puree the soup with an immersion blender or transfer to a blender or food processor to puree.
  • Stir in the Greek yogurt/sour cream or heavy cream.
  • Season with additional salt and pepper, if needed.
  • Ladle into bowls and enjoy!


This recipe is very flexible! Have more tomatoes than the recipe lists? Add them! Find a huge butternut squash? Use the whole thing and maybe just omit the carrots.  Just adjust the broth, if desired/needed.  Also, I love my soup pretty thick, as you can probably tell in the photos.  If you want it thinner, just add more broth or a little water to thin it out.  
Store leftovers in an airtight container for up to 4-5 days. 


Calories: 178kcal | Carbohydrates: 27g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 1046mg | Potassium: 856mg | Fiber: 5g | Sugar: 9g | Vitamin A: 19469IU | Vitamin C: 46mg | Calcium: 110mg | Iron: 1mg
Tried this recipe?Mention @greensnchocolate to let me know!
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Recipe Rating


  1. Thank you for sharing this recipe! I added two stalks of celery and more garlic, omitted the yogurt and my family loved it! The yummy, wholesome ingredients were also perfect for my 8 month old baby to enjoy. Had some for dinner and freezing the rest for our next chilly night in.

    1. Amy,
      I haven't frozen this particular soup before but I have frozen my butternut squash and apple soup which turned out great! I would guess this would work just as well. Hope this helps 🙂

  2. 5 stars
    This soup is pure comfort food! Perfect for a chilly fall/winter day - just what we needed yesterday. My husband said Yum! three times while we were eating it for dinner - high praise!

  3. 5 stars
    Love this recipe. Have a ton of garden tomatoes and butternut squash. Was looking to make something that I already had . I added 1/2 cup coconut cream and will not use any sour cream
    Thank you!