Roasted Butternut Squash and Tomato Soup
This roasted butternut squash tomato soup brings together the natural sweetness of butternut squash with the bright acidity of fresh tomatoes for a perfectly balanced bowl of comfort. What makes this soup recipe special is the roasting process – by roasting the veggies instead of just simmering them on the stove top, we develop deeper, more complex flavors that make this one of my favorite soups for the colder time of year.
I’ve found that roasted vegetables create a better way to build flavor than simply cooking everything in a large soup pot. The high heat of the oven concentrates the sweetness of the butternut squash and transforms Roma tomatoes into rich, caramelized gems. When combined with roasted garlic cloves and yellow onion, you get a hearty soup that’s both nourishing and deeply satisfying.
Why you’ll love this recipe
- Naturally vegan and gluten free, making it perfect for various dietary needs. You can use regular milk if you’re not vegan.
- The flavor is enhanced with the rich depth of roasted veggies instead of relying on heavy cream.
- This soup comes together easily and is made in a large heavy pot or stock pot after roasting.
- It’s perfect for meal prep and actually tastes better the next time you heat it up.
- A customizable recipe with various non-dairy milk options like oat milk or full-fat coconut milk.
- This delicious soup pairs beautifully with crusty sourdough or garlic bread.
Ingredients needed
- Butternut Squash – Choose a medium butternut squash (about 2 lbs) that feels heavy for its size. The natural sweetness of the squash forms the backbone of this soup.
- Roma Tomatoes – These tomatoes have less water content than other kinds of tomatoes, making them ideal for roasting. You could also use heirloom tomatoes or vine tomatoes for some variety.
- Head of Garlic – A whole head might seem like a lot, but roasting transforms the garlic cloves into sweet, mellow goodness.
- Onion – Onion adds savory notes. I find that yellow onion works best for this recipe.
- Fresh Herbs – Fresh rosemary is our star herb here, but fresh thyme or fresh sage can be wonderful additions too.
- Dried spices – Paprika, red pepper and salt all come together to flavor this creamy soup.
- Vegetable Broth – The soup’s liquid base (though chicken broth or bone broth can be substituted if you’re not keeping it vegan).
- Olive oil – You’ll need olive oil for roasting, but you can also use avocado oil.
The roasting process
The magic happens during roasting. By arranging your squash halves, fresh tomatoes, and other vegetables in a single layer on your baking tray, you ensure even cooking and maximum caramelization. The olive oil helps everything roast beautifully at medium heat, while the garlic cloves turn golden and sweet. For the best flavor soup, do not skip this step!
How to make roasted squash and tomato soup
Preheat your oven to 375°F and prepare a large baking sheet with parchment paper.
Peel and cut the butternut squash into chunks. Then, quarter the onion and halve the tomatoes. Separate and peel garlic cloves from the head of garlic. Wash and dry fresh rosemary sprigs.
Arrange all vegetables on baking sheet or roasting pan in a single layer. Be careful not to overcrowd. Drizzle olive oil all over the vegetables and season with pepper flakes, paprika and salt. Nestle rosemary between the vegetables and roast for about an hour. The squash should be easily pierced when cooked and the tomatoes and garlic should be caramelized.
Let roasted veggies cool and transfer all roasted vegetables to a blender. You can also use a hand blender. Add in roasting juices from the sheet pan and stripped rosemary leaves. Add in vegetable broth and blend in small batches if needed till smooth.
Transfer purée soup to a large pot. Add milk and warm over low heat. Adjust seasoning to taste.
Recipe tips
- For extra flavor, try adding Italian seasoning or fresh herbs like fresh sage or fresh thyme. I like using fresh picked herbs from the garden for this recipe.
- If using a stand blender, work in small batches to avoid overflow.
- The soup should be smooth but not too thin – add extra non-dairy milk gradually to reach your desired consistency.
- The amount of salt you’ll need will depend on the broth you are using. A low-sodium broth may require extra salt for improved flavor.
- For a richer version, try using creamy coconut milk or full-fat coconut milk. You can also use cashew or soy milk. The flavor of coconut will come through if using.
- Garnish with fresh parsley and a drizzle of olive oil before serving.
Storage, reheating and serving
Store this blended soup in an airtight container in the refrigerator for up to 5 days. When reheating, warm over low heat in a large saucepan, stirring occasionally. Add a splash of vegetable broth if the soup seems too thick. In my experience, reheating on the stovetop is a lot better than the microwave, but either is fine.
For freezing, cool the soup to room temperature and divide into individual portions. Store in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Serving options
- Top with roasted pumpkin seeds for added crunch.
- Serve alongside grilled vegan cheese sandwiches.
- Add a dollop of non-dairy sour cream or a sprinkle of nutritional yeast.
- Served with fresh bread or crusty sourdough.
FAQs
Can I use different kinds of tomatoes?
While roma tomatoes are ideal, you can use vine tomatoes or whole tomatoes. Heirloom tomatoes add wonderful flavor but may affect the final color.
What’s the best way to blend hot soup?
An immersion blender is the easiest way to blend this soup right in the pot. If using a stand blender, let the roasted vegetables cool to room temperature first and blend in small batches.
Can I make this in a slow cooker?
While this recipe is designed for roasting, you can adapt it for a slow cooker. The trade-off is you won’t get the same caramelized, roasted flavor that makes this soup special.
Other soup recipes you’ll enjoy
Roasted Butternut Squash and Tomato Soup
Ingredients
- 1 medium butternut squash about 2 lbs, peeled and chopped
- 1 large yellow onion chopped
- 3 Roma tomatoes halved
- 1 head garlic about 9-10 cloves
- 4 sprigs fresh rosemary washed and dried
- 3 Tbsp. olive oil
- 1 ½ tsp crushed red pepper flakes
- 1 ½ tsp paprika
- 1-2 tsp salt divided
- 2 cups vegetable broth
- 1 cup oat milk or other non-dairy milk
Instructions
- Heat oven to 375°F and line a roasting pan with foil or parchment paper.
- For the vegetables, begin with the butternut squash – remove the skin, scoop out the seeds, and cut into chunky pieces. Quarter or eighth the onion after peeling it. Peel the garlic cloves and cut the tomatoes in half.
- Arrange all vegetables in prepared roasting pan, tucking rosemary sprigs between them. Pour olive oil over everything, then season with crushed red pepper flakes, paprika, and a teaspoon of salt.
- Roast for about an hour, or until you can easily pierce the butternut squash and the garlic has turned a nice golden brown.
- Let everything cool slightly after removing from the oven. Transfer all the vegetables and any liquid from the pan into your blender. Strip the rosemary leaves from their stems and add them too.
- Pour in as much broth as your blender can hold and blend until completely smooth.
- Transfer the mixture to a pot and warm it through. Once hot, stir in your non-dairy milk and any remaining broth. Give it a taste and add salt if needed. If you’d prefer a thinner consistency, simply add more non-dairy milk.
