Butternut Squash Tomato Soup: Comforting Fall Favorite for Every Season

Last Updated on October 7, 2025 by Chef Josie

There’s nothing quite like the first spoonful of warm, velvety soup on a crisp autumn day. This Butternut Squash Tomato Soup is a cozy blend of roasted squash, ripe tomatoes, and aromatic herbs, a perfect bowl of comfort that celebrates everything we love about fall. Whether you’re searching for new soup recipes to brighten up your week or a wholesome addition to your winter soup recipes collection, this dish delivers pure comfort with every bite.

This recipe was inspired by the late afternoons of fall when the kitchen fills with the sweet aroma of roasting vegetables. It’s easy enough for busy weeknights, yet elegant enough for entertaining. The natural sweetness of butternut squash pairs beautifully with the acidity of tomatoes, creating a perfectly balanced, nourishing soup that warms you from the inside out.

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Why You’ll Love This Recipe

• Simple and wholesome: Uses fresh, real ingredients with no dairy or processed thickeners.
• Nutrient-rich: Packed with vitamins A and C, fiber, and plant-based goodness.
• Flexible: Make it creamy or keep it light, depending on your mood.
• Meal-prep friendly: Freezes beautifully and reheats without losing flavor.
• Seasonal favorite: Perfect for fall dinner ideas or winter comfort meals.
• Crowd-pleaser: Great for gatherings, potlucks, or a quiet night at home.

Ingredient Breakdown

• Butternut Squash (1 medium): The star ingredient, naturally sweet and creamy when blended. You can substitute acorn squash or pumpkin if desired.
• Tomatoes (3 medium or 1 can diced): Adds acidity and depth of flavor. Fresh Roma tomatoes work beautifully, but canned fire-roasted tomatoes make it easy.
• Carrot (1 large): Enhances sweetness and texture.
• Yellow Onion (1 medium): Builds savory base flavor.
• Garlic (3 cloves): Adds warmth and richness.
• Vegetable Broth (4 cups): Keeps it light and vegan. Substitute with water plus 1 bouillon cube if needed.
• Olive Oil (2 tablespoons): For roasting and sautéing. Coconut oil works too.
• Thyme (1 teaspoon): Provides earthy, herby depth.
• Salt and Black Pepper (to taste): Balance and enhance the natural flavors.
• Optional Add-ins: A splash of coconut milk for extra creaminess or a sprinkle of smoked paprika for depth.

Step-by-Step Instructions

1. Roast the Vegetables

Preheat your oven to 400°F (200°C). Peel and cube the butternut squash, chop the tomatoes, onion, and carrot, and toss everything with olive oil, thyme, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, until tender and lightly caramelized.

2. Sauté the Aromatics

In a large pot over medium heat, warm a drizzle of olive oil. Add garlic and cook for 30 seconds, just until fragrant.

3. Combine and Simmer

Add the roasted vegetables to the pot along with the vegetable broth. Bring to a gentle simmer and cook for 10–15 minutes to allow the flavors to meld.

4. Blend Until Smooth

Carefully transfer the soup to a blender in batches, or use an immersion blender directly in the pot. Blend until silky smooth. Adjust thickness with extra broth if desired.

5. Taste and Adjust

Return the soup to the pot and season with salt and pepper. For a creamier texture, stir in a few tablespoons of coconut milk before serving.

6. Serve and Garnish

Ladle into bowls and top with a drizzle of olive oil, cracked pepper, and fresh thyme. Serve with crusty bread or roasted chickpeas for added protein.

Notes and Top Tips

• Make it ahead: This soup keeps well for up to 4 days in the refrigerator.
• Texture control: For a chunkier soup, blend only half and leave the rest rustic.
• Add pasta: Stir in cooked small pasta shapes for a heartier twist.
• Flavor booster: A squeeze of lemon or a dash of balsamic vinegar brightens the flavor before serving.
• Storage tip: Freeze in individual containers for quick, healthy soup recipes anytime.

Serving Suggestions and Variations

• For a full meal: Pair with a grilled sandwich or fresh salad.
• Garnish ideas: Try roasted pumpkin seeds, coconut cream swirls, or crispy onions.
• Variation: Add lentils or beans for a protein-rich version.
• Spicy option: Stir in a pinch of chili flakes or cayenne.
• Crockpot version: Combine all ingredients in a slow cooker and cook on low for 6–7 hours, then blend until smooth.

Storage and Reheating Tips

• Refrigerator: Store in airtight containers for up to 4 days.
• Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm gently on the stovetop over low heat. Add broth or water if the soup thickens too much.

Closing

This Butternut Squash Tomato Soup is the ultimate comfort food that bridges seasons, hearty enough for cold nights yet bright enough to enjoy year-round. It’s one of those soup recipes you’ll want to bookmark and make on repeat. Try it this week and share your thoughts in the comments. If you love healthy soup recipes or easy fall dinner ideas, explore more of our fall soups and stews for inspiration.

FAQs

Can I use canned tomatoes?
Yes. Canned diced or fire-roasted tomatoes add rich flavor and save time.

Can I make this oil-free?
Absolutely. Roast vegetables using parchment paper and skip the oil for a lighter, whole-food-plant-based version.

Can I use frozen butternut squash?
Yes. Pre-cubed frozen squash works well; no need to thaw before roasting.

Can I add herbs other than thyme?
Rosemary, sage, or basil all complement the flavors beautifully.

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