Roasted Tomato Butternut Squash Soup

A Summer Finale, Welcome to Autumn

This tomato butternut squash soup recipe is the ultimate finale to summer and entry to autumn! Using up the last few summer tomatoes to make a cozy soup is the perfect way to welcome fall. Mixing in some seasonal butternut squash is the icing on top. It creates a creamy, earthy, sweet base for this soup. This soup is so cozy and sure to be loved by everyone in the family. Eat it on its own for a light meal or paired with a grilled turkey and cheese for a larger lunch.

The Supplies

Ingredients

To make this tomato butternut squash soup recipe, you’ll need the following ingredients:

• Medium sized butternut squash
• Yellow Onion
• Garden tomatoes
• Garlic cloves
• Olive oil
• Dried thyme
• Kosher salt
• Black pepper (ground and freshly cracked)
• Red pepper flakes
• Lemon
• Red wine vinegar
• Vegetable broth
• Heavy cream
• Fresh cherry tomatoes for garnish, optional

For the exact ingredient amounts, check out the recipe card at the bottom of this page.

Equipment

In order to make this tomato butternut squash soup, you’ll need the following pieces of equipment:

• Cutting board and knife
• Measuring cups and spoons
• Large baking sheet
• High speed blender
• Large stock pot or dutch oven
• Ladle, for serving

Frequent Recipe Questions

Can I make this soup ahead of time?

• A: Yes! This soup is great when made ahead of time. If you’re planning on enjoying it within 2 to 3 days, cover and refrigerate. Otherwise, place it in a freezer-safe zip top bag and freeze flat. If you freeze the soup, enjoy it within 3 months. To reheat, add the soup to a large pot and gently reheat over medium low heat.

Is it ok to use pre-cut butternut squash?

• A: I know the full squash can seem intimidating compared to the pre-cut squash that’s typically available at the grocery store. If buying a pre-cut squash makes you feel more confident, go for it! Just reduce the baking time to 25-30 minutes. That said, I encourage you to be brave! Even if it’s the second (or third or fourth) time making this recipe, go for the full squash!

Recipe Tips

When making this tomato butternut squash soup recipe, here are a few tips to make sure it turns out delicious:

• To separate the butternut squash from the skin, use a spoon to scoop it away or grab a butter knife and carefully cut the skin away. I find the butter knife to be easier! Lay the quartered squash skin side down and run the knife along the inside of the skin. It’ll leave you with a larger piece of squash, making it easier to transfer to the blender.
• When roasting the tomatoes, a bit of juice will be released from them. Be sure to use a baking sheet that has a rim on all sides. Otherwise, the juice will drip from the pan and burn onto the bottom of the oven.

Recipe Details

Roast the Veggies

To get this soup started, you’ll first roast the veggies. Preheat your oven to 425°F and get out a large rimmed baking sheet. Place the quartered butternut squash, quartered yellow onion, halved tomatoes, and garlic cloves onto the baking sheet. Drizzle everything with a glug of olive oil. Add a sprinkle of dried thyme, salt, and pepper, plus a pinch of red pepper flakes. Flip the butternut squash so the skin is facing up.

Place the baking sheet of veggies into the oven and roast them just over half an hour. The butternut squash should be fork tender and the tomatoes slightly shriveled. If the squash is not soft, roast them for another 5-10 minutes. Remove the baking sheet from the oven and let the veggies cool.

Finish the Tomato and Squash Soup

To finish the soup, scoop the inside of the butternut squash away from the skin and set aside. Working in batches, add about a third of the vegetables with 1 cup of vegetable broth to a high speed blender. Blend everything on high until a smooth consistency is reached, letting any steam escape through the vent on top. Pour the blended soup into a large dutch oven placed over low heat. Repeat this step until all the vegetables are blended and you’ve used 3 cups of the vegetable broth.

Once the vegetables have been blended and added to the dutch oven, stir in the lemon zest, lemon juice, red wine vinegar, and heavy cream. Stir until the cream is fully incorporated and then let the soup heat up for a few minutes. Give the soup a quick taste and make sure it’s seasoned to your liking.

Enjoy this tomato and butternut squash soup recipe with a drizzle of olive oil, a few halved cherry tomatoes, and some freshly cracked black pepper for garnish.

If you love the sound of this recipe, be sure to also check out these other late summer tomato dishes:

If you make this tomato butternut squash soup recipe, be sure to leave a comment or give this recipe a rating – I can’t wait to hear how it goes. As always, tag me on Instagram, TikTok, or Facebook in your photos. It makes me feel like we’re getting to cook together!

This post may contain affiliate links, please see the privacy policy for details.

Print Recipe

0 Add to Favorites

Roasted Tomato Butternut Squash Soup

Author: Laura Wilkins Cooking Method: Roasted Cuisine: American Courses: Soup

Difficulty: Intermediate Prep Time 20 mins Cook Time 35 mins Rest Time 10 mins Total Time 1 hr 5 mins

Cooking Temp: 425  F Servings: 6

Best Season: Fall

Dietary:

G Gluten Free N Nut Free V Vegetarian

Description

A sweet and earthy roasted tomato butternut squash soup. The veggies are roasted, blended, and then finished with cream and vinegar.

Ingredients

Scale

1/2x 1x 2x 3x

• 1 medium butternut squash, quartered length-wise and seeds removed
• 1 yellow onion, quartered
• 1 pound garden tomatoes, halved
• 4 cloves garlic
• 2 tablespoons olive oil, plus more for garnish
• ¹⁄₂ teaspoon dried thyme
• ¹⁄₂ teaspoon kosher salt
• ¹⁄₄ teaspoon black pepper
• Pinch of red pepper flakes
• 3 cups vegetable broth
• Juice and zest of 1 lemon
• 1 tablespoon red wine vinegar
• ³⁄₄ cup heavy cream
• Cherry tomatoes and freshly cracked black pepper for garnish, optional

Instructions

Roast Tomatoes and Butternut Squash

1. Preheat the oven to 425°F and set out a large rimmed baking sheet.

2. Arrange the butternut squash, yellow onion, tomatoes, and garlic cloves onto the baking sheet. Drizzle the vegetables with olive oil and then sprinkle the dried thyme, salt, pepper, and a pinch of red pepper flakes. Flip the butternut squash so the skin is facing up.

3. Roast the vegetables for 35 minutes, until the butternut squash is fork tender and the tomatoes have begun to shrivel. Take the baking sheet out of the oven and let  the vegetables cool for about 10 minutes, until easily handled.

Blend the Tomato Butternut Squash Soup

1. Scoop the inside of the butternut squash away from the skin and discard the skin. Add ⅓ of the roasted squash, onions, and tomatoes to a high speed blender. Add 1 cup of vegetable broth to the blender with the vegetables. Blend on high until smooth, being sure to let steam escape through the vent at the top. Transfer the blended soup to a stock pot or dutch oven over low heat on the stove. Repeat twice more with the rest of the vegetables, until all the vegetables are blended and you’ve used 3 cups of the vegetable broth.

2. To the blended soup in the stock pot or dutch oven, stir in the lemon zest, lemon juice, red wine vinegar, and heavy cream until evenly combined. Let the soup heat for 5 minutes. Taste the soup and adjust the seasoning to your liking, if needed.

3. Enjoy the tomato and butternut squash soup with a drizzle of olive oil, halved cherry tomatoes, and some freshly cracked black pepper.