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