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Summer meets fall with Roasted Butternut Squash and Tomato Soup! Fresh tomatoes and butternut squash is roasted and then pureed for a comforting and healthy soup.
I was torn between butternut squash soup and tomato soup 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 it is so satisfying, full of flavor, and healthy!
- Butternut Squash
- 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.
- Olive Oil
- Dried Rosemary
- Dried Thyme
- Vegetable Broth
- 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. The recipe starts by roasting the butternut squash and tomatoes along with some onion and carrots that are tossed with olive oil and some herbs. Roasting them cooks them and also brings out their flavor. After the vegetables are roasted, simply puree the mixture in a blender or with an immersion blender with some vegetable broth and Greek yogurt and voila! Soup.
It turned out incredibly creamy, without the addition of any cream but instead, Greek yogurt. The butternut squash also lends a velvety texture to the soup. I served this soup with the ultimate soup dunker – a grilled cheese sandwich but it could also be served topped with croutons, cheese, or just with a big hunk of fresh bread.
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Roasted Vegetable Soup
- 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
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.
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 thicker, just add more broth or a little water to thin it out.
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