This Butternut Squash and Tomato Soup recipe combines the natural sweetness of roasted butternut squash with the tangy richness of tomatoes, creating a balanced, velvety soup that tastes far more luxurious than the ingredient list suggests. It’s the kind of cozy dish that tastes like fall wrapped in a cashmere blanket.
The butternut squash turns golden in the oven. The tomatoes burst and collapse into themselves. The garlic softens into something caramelized and sweet. By the time you blend it all together, it’s more than soup, it’s a confirmation that autumn has officially arrived.
The oven does most of the work here. You toss a few vegetables in olive oil – you know, the usual suspects: tomatoes, butternut squash, an onion or two – and let them roast until they’re caramelized and slouching into buttery, nuttery, sweetness. Meanwhile, the kitchen fills with that unmistakable scent of something homemade – even though you weren’t trying that hard.
I love soups. And I have a special place in my heart for soups that don’t ask much of you. This one requires very little effort and rewards patience, not perfection. You can leave it in the oven while you fold laundry or pour yourself a glass of wine (it’s called dinner prep). Once everything’s roasted, it all goes into a blender with broth. Then a quick strain, a splash of cream, and somehow – almost miraculously – you have a soup that tastes like the kind of meal that took all afternoon.
It’s a little bit butternut squash bisque, with just enough tomato to add depth. The kind of soup you make once, then immediately text the group chat to inform: “you must try this.”
How This Soup Comes Together
First things first: chopping the butternut squash. It might seem tedious, but this prep work ensures all the vegetables roast evenly — and shortens the time they need in the oven. The tomatoes, onion, and garlic go in right alongside it, so everything cooks together. And then comes the best part: you can walk away. The oven does all the heavy lifting while you fold laundry, sip wine, or scroll through your phone.
Once the veggies are perfectly roasted — I’m talking golden, jammy, and aromatic — it’s time to transfer them into a blender. I always add room-temperature broth with it. Why? Because hot liquid in a blender is basically asking for a messy explosion, and nobody wants that kind of kitchen trauma. Blend until smooth, then run it through a fine-mesh strainer. This step isn’t strictly necessary, but very recommendable. It takes this soup from “homemade cozy” to “silky restaurant-level bisque” by removing any stubborn fibers or lumps.
Finally, everything hits the stovetop for a few minutes. This warms the soup after all that blending and straining and gives the flavors a chance to settle and mingle. Stir in the cream, taste, make any last-minute adjustments, and voilà — soup that looks like you’ve been sneaking in a few Masterclasses while your boss wasn’t looking.
FAQ
Q: Do I need to peel the butternut squash before roasting?
A: You don’t have to. You can just cut the squash in half, scoop out the seeds, and roast it that way. The only catch is that it takes longer to cook, which means you risk over-roasting the tomatoes and onions.
I get that peeling and cubing a squash isn’t anyone’s favorite task, but once it’s done, everything roasts evenly—and you can toss it all straight into the blender without waiting for the squash to cool and removing the skin later. It’s a bit more work up front, but much easier in the end.
Why roast the vegetables first instead of simmering everything?
A: Roasting gives the soup that deep, caramelized flavor you just can’t get from simmering. The edges of the squash turn golden, the tomatoes soften and blister, the garlic and onion natural sugars caramelize, creating a sweet, mellow taste. Basically, everything develops this rich, almost smoky undertone that makes the soup taste like it simmered all day – even though it certainly didn’t.
Q: Can I skip the straining part?
A: You can, if you don’t mind a slightly rustic, more puréed texture. I like to strain mine to make it extra smooth and silky — it removes any fibrous bits and gives the soup that restaurant-level finish. But if that’s not essential to you, skip it. As long as everything’s roasted until soft and you have a powerful blender, it’ll still be lovely.
Q: What should I serve with it?
A: In my humble opinion, this soup practically begs for a grilled cheese or a hunk of buttered sourdough on the side. It’s also lovely with a simple green salad dressed in something lemony to cut through all that richness. I like serving mine with a dollop of crème fraîche or sour cream — it adds a little tang and makes the whole thing feel balanced and bright.
Q: How can I make this soup vegan or dairy-free?
A: Absolutely. I usually make mine with chicken broth, but vegetable broth—or even just water—works perfectly if you want to keep it vegetarian. For a vegan version, swap the cream for coconut milk or cashew cream. It still turns out rich and velvety, with just a hint of natural sweetness.
Give this roasted butternut squash and tomato soup a try this week – I promise the kitchen smells like fall the minute it goes in the oven! Tag me if you make it; I’d love to see your creations!
You Might Also Like…
Chicken Pot Pie Soup: all the comfort of a classic pot pie without wrestling with pastry. Creamy, cozy, and perfect for weeknight indulgence.
Classic Beef Stew: slow-simmered chunks of beef and vegetables that practically hug your insides. Bonus: smells like home the moment it hits the oven.
Lemon Parmesan Kale Salad: bright, zesty, crunchy, and so easy even on a rushed weekday. A fresh counterpoint to all your roasted veggies.
Pumpkin Tart with Toasted Marshmallow: spiced, sweet, and wonderfully seasonal. Perfect for impressing guests -or eating straight from the pan when no one’s looking.
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Roasted Butternut Squash and Tomato Soup
4-6
servings30
minutes10
minutes45
minutesIngredients
1 medium butternut (about 2 ½ pounds), peeled and seeded
1 pint cherry tomatoes
1 yellow onion, quartered
1/2 head garlic, cut in half crosswise
Olive oil, for drizzling
1 tsp salt
1/2 tsp chili powder
Black pepper
2 cups chicken or vegetable broth
1/4 cup heavy cream
Fresh chives, for serving
Sour cream, for serving
Directions
Preheat the oven to 400F (200C).
Meanwhile, peel, seed, and cut the butternut squash into large chunks; quarter the onion, and cut the garlic head in half crosswise.
Transfer chopped vegetables along with cherry tomatoes to a roasting pan.
Drizzle with olive oil, add salt, chili powder, and black pepper, and toss until vegetables are fully coated.
Roast until squash is tender and cheery tomatoes have softened and collapsed, about 45 minutes. Remove from the oven and allow vegetables to cool a bit.
Place the roasted vegetables in a blender with the broth. Depending on the size of your blender, you might need to do this in batches.
Place a fine-mesh sieve over a large bowl and pour the blended soup through to remove any remaining lumps and fibrous bits.
Transfer the soup to a large pot and heat over medium-high heat. If it’s too thick, add up to 1 cup of broth. Stir in the heavy cream, then taste and adjust the seasonings as needed.
Garnish each serving with a dollop of sour cream, chopped chives, and a drizzle of olive oil.
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