Savor the warmth of this comforting, velvety Butternut Squash Tomato Soup. Combine the natural sweetness of roasted butternut squash with the tangy zest of ripe tomatoes for a perfect balance of flavors. Roast the vegetables to enhance their depth and add a subtle caramelized touch. Enjoy this hearty option for lunch or a cozy dinner that’s easy to prepare and sure to satisfy. Garnish with freshly grated parmesan cheese and my favorite pan-toasted pumpernickel croutons for more texture and flavor.
Try out more of my comforting soup with my Tomato Fennel Soup or Asparagus Mushroom Soup. For more filling soups I recommend making my Beef and Rice Soup or my favorite, Italian Meatball Soup! Enjoy more fall flavors with my Autumn Quinoa Bowl, rich in nutrients and packed with flavors!
Ingredients
Find below the list of ingredients for my Butternut Squash Tomato Soup.
- Butternut Squash
- Red Bell Pepper
- Garlic Bulbs
- Red Onion
- Olive Oil
- Roma Tomatoes
- Dry or Fresh Oregano
- Chicken Broth
See recipe card for quantities.
Instructions
Start by preheating your oven to 380F and line a baking tray with parchment paper.
1. Peel the butternut squash, cut in in half lengthwise, and scoop out the seeds.
2. Prepare the garlic bulbs by cutting off the top tip of the bulb, just enough to expose the cloves. Place them cut side up on the lined sheet pan, with the cubed squash, prepared carrots, bell pepper, and onions.
3. Drizzle the veggies generously with olive oil and sprinkle with salt.
4. Cut the Roma tomatoes lengthwise. Place them cut side up in a 9"x13" baking dish. Drizzle the sliced tomatoes with olive oil. Sprinkle with salt and the dry oregano.
Place both, the tray of vegetables, and the baking dish of tomatoes into the preheated 380F oven. Bake for an hour and then let cool for 15-20 minutes.
Remove the garlic bulbs from the tray. Transfer the roasted carrots, onion, bell pepper, squash, and tomatoes to a soup pot. Take the garlic bulbs and squeeze them to remove the cloves and place them in the pot with the veggies.
5. Pour the broth into the soup pot with the veggies. Bring to a simmer and cook on low for another 15-20 minutes to really blend all the flavors together.
6. Use an immersion blender to blend the soup until smooth. Taste the soup and adjust the seasoning to your preference. If using low sodium broth, you might need to add more salt.
Serve the soup with freshly grated parmesan cheese, and or croutons. Enjoy!
Substitutions
- Vegetarian - Use vegetable broth instead of chicken broth to make it vegan.
- Roasted Veggies - Add or replace the carrots and or bell pepper in the recipe with Brussel sprouts, broccoli or even zucchini.
- Squashes - Experiment with this recipe by replacing some of all of the cubed butternut squash with other seasonal squash like Delicata or Acorn squash.
Storage
Store leftover Butternut Squash Tomato Soup in an airtight container. Place in the refrigerator for 3-4 days. Portion some out in freezer safe containers and keep frozen for up to a month for perfect lunch portions.
Recipe
Butternut Squash Tomato Soup
Ingredients
- 4 cups Butternut Squash peeled and cubed
- 2 large Carrots peeled and cut in thirds
- 2 small Red Onions peeled and quartered
- 2 heads Garlic
- 1 piece Red Bell Pepper cored and quartered
- 3 tablespoon Olive Oil
- 1 tablespoon Salt
- 11 pieces Roma Tomatoes
- 1 tablespoon Dry Oregano
- 900 ml Chicken Broth
Instructions
Bake the Tray of Vegetables
- Preheat the oven o 380F and line a baking tray with parchment paper. You will also need a 9"x13" baking dish for this recipe.
- Prepare the butternut squash by using a peeler to remove its outer skin. Cut it in half lengthwise. Clean out the cavities with a spoon. Cut the halves into slices and then chop them up into 1-2 inch cubes.
- Prepare the garlic bulbs by cutting off the top tip of the bulb, just enough to expose the cloves. Place them cut side up on the lined sheet pan, with the cubed squash, prepared carrots, bell pepper, and onions.
- Drizzle the veggies generously with olive oil and sprinkle with salt.
Bake the tomatoes
- Cut the Roma tomatoes lengthwise. Place them cut side up in a 9"x13" baking dish.
- Drizzle the sliced tomatoes with olive oil. Sprinkle with salt and the dry oregano.
Cook the Soup
- Place the baking tray of veggie and the dish of tomatoes into the preheated 380F oven. Bake for 1 hour. Remove the roasted veggies from the oven and let them cool for 15-20 minutes.
- Remove the garlic bulbs from the tray. Transfer the roasted carrots, onion, bell pepper, squash, and tomatoes to a soup pot. Take the garlic bulbs and squeeze them to remove the cloves and place them in the pot with the veggies.
- Pour the broth into the soup pot with the veggies. Bring to a simmer and cook on low for another 15-20 minutes to really blend all the flavors together.
- Use an immersion blender to blend the soup until smooth. Taste the soup and adjust the seasoning to your preference. If using low sodium broth, you might need to add more salt.
- Serve the soup with freshly grated parmesan cheese, and or croutons.
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