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Roasted Butternut Squash Tomato Soup

Summer meets fall with Roasted Butternut Squash Tomato Soup! Fresh tomatoes and butternut squash is roasted and then pureed for a comforting and healthy soup recipe.

I was torn between a creamy butternut squash soup recipe and tomato soup recipe the other day. I had couple of butternuts from Trader Joe’s and also had a sack full of some beautiful tomatoes from my CSA that weren’t going to last much longer. So I did the obvious, and I decided to combine the two and make one delicious soup. Roasted Butternut Squash Tomato Soup is one that I’ve been making for years, and is one of my favorite soup recipes! It is so satisfying, full of flavor, and healthy!

Butternut Squash Tomato Soup Ingredients

  • 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 2 cups.
  • Onion
  • Carrots
  • Garlic Cloves – fresh garlic is used in this recipe for delicious garlic flavor.
  • Olive Oil
  • Dried Rosemary
  • Dried Thyme
  • Salt and Black Pepper
  • 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.

How to Make Roasted Butternut Squash Tomato Soup

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.  

Prep the vegetables. 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. For the tomatoes, cut them into large chunks. Cut the onions into half and quarters for large onion chunks. The carrots are peeled and then chopped into 1″ pieces.

Roast the vegetables. Divide the vegetables between two baking sheets and toss them with the dried herbs, olive oil, salt, and pepper. Roasted vegetables have so much great flavor, as the process of roasting cooks them and also brings out their flavor.  Roast the vegetables at 425 degrees for 40-45 minutes.

Puree. After the vegetables are roasted, simply puree the mixture in a blender or food processor or with an immersion blender or hand blender with some vegetable broth and Greek yogurt and voila!  Soup.

Heat. After this, you can add the soup to a large soup pot or large saucepan and warm up over medium heat, as the broth that is added to the vegetables is not warm.

It turned out incredibly creamy, without the addition of any cream but instead, Greek yogurt.  If you don’t want to use Greek yogurt, you can definitely add a hefty splash of heavy cream or half and half or some sour cream.

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.

Butternut Squash Tomato Soup FAQ’s

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.

Like this recipe?  Then you’ll love these, too:

Butternut Squash and Apple Soup

Butternut Squash and Sage Risotto

Butternut Squash, Quinoa, and Swiss Chard Stew

Butternut Squash and Roasted Red Pepper

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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
Keyword: butternut squash, fall, fall recipe, soup, tomatoes, vegetarian
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 6 servings
Calories: 178kcal

Ingredients

  • 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 tbsp olive oil
  • 1/4 tsp dried rosemary
  • 1/4 tsp dried thyme
  • 1 tsp salt
  • 4 cups vegetable or chicken broth
  • 1/2 cup plain Greek yogurt

Instructions

  • 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.
  • While vegetables are roasting and there is about 5 minutes left, heat broth on the stovetop.
  • To puree with a blender, combine veggies, broth, and Greek yogurt in blender and process until silky and smooth. If your blender doesn’t fit all of the veggies and broth, do half at a time, then combine in a large soup pot at the end.
  • To puree with an immersion blender, combine veggies, broth, and Greek yogurt in large soup pot and puree until smooth with immersion blender.
  • Transfer to a large soup pot and heat over medium heat to bring the soup back up to a warm temperature.
  • Season with additional salt and pepper, if needed.
  • Ladle into bowls and enjoy!

Notes

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 thicker, just add more broth or a little water to thin it out.  
 
Store leftovers in an airtight container for up to 4-5 days. 

Nutrition

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!