Roasted Butternut Squash Tomato Soup

This soup is such a comforting recipe, we roast the butternut squash and tomatoes before blending with stock and seasoning. It is yummy on its own but serve it with garlic bread to make the most comforting fall soup recipe.

Sometimes a warming, creamy and delicious soup can cure all the blues. The past few days have been so hectic and heavy that this soup actually felt like it gave me life again. So here I am sharing my life giving soup recipe that is so simple to make and very very very delicious. The beauty is that we roast all the vegetables n the baking tray and once they are all soft, caramelized we blend it with water or stock until smooth. Pour it into a pot, adjust the consistency with milk and season well. THAT IS IT! It is such a winning recipe, not to mention – perfect for a mid week cooking situation.

If you know anything about me let it be this: I LOVE tomato soup. Like it is the best soup of all time, ever made in all of history love. My creamy of tomato soup is such a winner and I make it all the time but honestly this one is a strong contender against it. Maybe it can be my favourite fall tomato soup? Try it an tell me what you think.

What ingredients do you need to make this butternut squash tomato soup?

I have used butternut squash, whole tomatoes, onions, garlic, olive oil, salt, pepper, thyme, milk, lemon juice, fresh parsley. I like to garnish the soup with cream, fresh parsley, olive oil, paprika, crushed black pepper. I have served the soup with garlic bread – I used my garlic butter bread spread recipe over a sliced brioche loaf and before toasting in the oven.

Can I use pumpkin puree to make this soup?

You can use pumpkin puree from a can, roast the tomatoes with pumpkin as well or any squash you can get your hands on. It is a very forgiving recipe. Just make a note, any pumpkin you use will contribute to the flavor and the overall color of the soup once blended.

How to make this soup vegan?

The soup on its own is vegan but I like adding milk to adjust the consistency – you can use any plant based milk for this. Also I have used cream for the garnish on top, you can use any vegan cream or leave it out as well.

What equipment do you need to make this butternut squash tomato soup?

I have used a baking tray to roast the vegetables in the oven, a blender to puree the ingredients – I would recommend a nutri bullet but you could use any blender as long as it works well. I like straining the soup before seasoning and serving. This makes the soup velvet smooth.

How to make this butternut squash tomato soup?

Preheat the oven to 200℃. In a baking tray add the butternut squash, tomatoes, onions, garlic. Season with olive oil, salt, pepper, thyme and roast for 35-40 minutes or until soft. Transfer the cooked veg into a blender (while still hot), pour over the stock and blend until smooth. Pour the mixture through a strainer into a stock pot and adjust the consistency with milk. Season with salt, pepper, olive oil and stir. Garnish with cream, olive oil, paprika, pepper, fresh parsley. Serve with garlic bread.

How to make this soup without an oven?

If you don’t have an oven, roast the veggies in a heavy bottom sauce pot until caramelized, add the stock and boil until the veggies are stock before blending.

Serving this butternut squash tomato soup?

The best way to serve this butternut squash tomato soup is with a dash of cream on top, with a drizzle of olive oil, fresh parsley, paprika powder and crushed black pepper. It is delicious on its own but the garlic bread is such a delicious accompaniment. You could do cheese garlic bread, garlic croutons or breadsticks as well. I have eaten this with good old slice bread toasted too and it is YUM!

Storing this butternut squash tomato soup?

The leftover soup can be stored in a gals container in the fridge for 5 days. When ready to eat, reheat in the microwave for 30-60 seconds or until warm enough. I have also frozen this soup for 2 weeks and it was wonderful when I reheated it. I allowed the soup to defrost for an hour, transferred it into the stock pot and warmed it on low heat until it was simmering and served it.

Looking for more comforting soup recipes?

Now that we have covered how to make this butternut squash tomato soup recipe, you can have a look at the recipe video on my socials but let’s get to it. Don’t forget to follow along for more fun recipe inspiration.

If you try this recipe out, don’t forget to share it with me on pinterest & instagram so I can see how it turned out. I’d love nothing more than to chat with you on your cooking/baking.