Easy Butternut Squash Tomato Soup
on Oct 25, 2024, Updated Nov 01, 2024
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Imagine a cross between a classic tomato soup and a pumpkin soup and you get… this tasty butternut squash and tomato soup! The squash is roasted for extra flavor (no peeling or chopping necessary) and we throw in some warm spices for extra cozy vibes.
The parmesan cheese toasts are optional, but will take this simple soup from good to over-the-top delicious!
Why you’ll love it
Here’s why this butternut tomato soup is a must-try:
- Quick and easy. Once the squash is roasted, this only takes around 10 minutes to prepare, and 20 minutes to simmer on the stove. Quickly blend, and your wholesome soup is on the table!
- Made with mostly pantry ingredients. Buy a butternut squash and you possibly already have everything else you need.
- No squash peeling required! If you’re like me, you aren’t a fan of peeling and chopping butternut squash! With this recipe, there’s no need to. Just quickly scoop the soft flesh out with a metal spoon once it’s roasted.
- Packed with flavor. Easy this soup may be, but it isn’t short on flavor. With the hint of roasted garlic and warming ginger and spices added to the mildly sweet and caramelized roasted butternut squash and tangy tomatoes, it’s simple and cozy but with a lovely depth of flavor.
About the ingredients
You’ll find a full list of ingredients with amounts in the recipe card below. But here’s a summary of what you need to know.
- Butternut squash: Look for a medium to large butternut squash. I sometimes buy two halves instead of a whole one so that I don’t have to cut it in half myself.
- Garlic and onion: I suggest a yellow or white onion for maximum flavor, but a red onion is fine, too, for a slightly milder flavor.
- Ginger: Here’s the ‘magic’ ingredient that goes surprisingly well with butternut squash. Fresh is best, if you can easily find it, otherwise ground ginger is an acceptable substitute (I’d say a quarter to half a teaspoon).
- Turmeric: The earthy, slightly bitter, and warm flavor of turmeric also complements the natural sweetness of butternut squash beautifully.
- Canned tomatoes: Just a regular can of tomatoes is fine, either crushed or whole.
- Broth/Stock: You can use either chicken broth or vegetable broth to keep the soup vegetarian/vegan.
- Cumin (optional): Add a little of this if you like it and have it for even more warmth and earthy flavor.
- Olive oil: Just a little for roasting and sautéing. If you’d rather use a different kind of oil, that’s fine.
- Salt and pepper: Remember to taste and add more before serving the soup.
- Fresh parsley or basil (also optional): I usually add a sprinkle of either of these if I happen to have them.
Ingredient Tip
Add parmesan toasts! These are purely optional, but if you have time and nice bread and parmesan cheese, these are delicious floated on top of the soup to serve! All you’ll need is a loaf with small slices, such as a French style baguette, olive oil, a garlic clove for rubbing over the bread, and some grated parmesan cheese (full instructions included in the recipe card below).
I also created a whole article on the 10-minute parmesan toasts. Take a look to see what else you can use them for!
How to make an easy butternut squash tomato soup
Preheat the oven and prepare the butternut squash: Carefully cut in half lengthwise. Then scoop out the seeds with a metal soup spoon.
Roast the squash: Place the butternut squash cut-side down on an oiled baking sheet. Add the garlic cloves in the hollow of each half and roast for about 45 minutes.
Pan-fry onions, spices and seasonings.
Scoop out soft butternut squash: You’ll be amazed how easy this is! Just use a big metal spoon.
Simmer the soup: At this point, you’ll add the scooped-out squash along with everything else. Simmer for about 20 minutes.
Blend: All that’s left to do is to blend the soup (I use a hand held blender). Then check the seasoning (add more salt and pepper to taste), garnish with fresh herbs and top with the parmesan toasts (if you like)! How easy is that?
Helen’s Top Tips
- The only possible tricky part of this recipe is cutting the butternut squash in half. I avoid this this by buying two halves if available. If you do cut a whole squash in half, please do so slowly and carefully!
- The butternut squash should be tender and caramelized after around 45 minutes. Test with a skewer or small sharp knife. If still hard in the middle, roast for a little longer.
- Alternatively, you could easily roast the squash in your air fryer (see the instructions in the FAQs below).
- Keep some chopped ginger in the freezer! It’s easy to peel while frozen, so you can always have it ready when you need it.
- Wild card option! Why not try roasting the butternut squash seeds instead of throwing them away? They’re a tasty, nutritious snack, and unlike pumpkin seeds you don’t need to peel them before eating. Just rinse and pat dry with paper towel, spread in a single layer on a baking sheet, and roast at 350°F (175°C) for 15-20 minutes, stirring halfway through, until golden and crispy.
Recipe FAQs
Yep, completely sure. There’s no need to peel it beforehand, just scoop out the seeds. It’s extremely easy to scrape out the flesh with a spoon after it’s cooked.
Absolutely! You can cook it in the air fryer at 400F/200C for 35 minutes. As with the oven method, test with a sharp knife to see if it’s soft enough. If not, air fry for a bit longer.
Yes, you can. Simply scatter the cubes (assuming roughly 1 inch cubes) of squash over a baking tray, toss with oil and roast for 25 to 30 minutes at 400F/200C. If frozen, you’ll need to roast for a little longer, about 35 to 40 minutes. The equivalent amount of ready-cubed butternut squash is 1.3 to 1.7 pounds (600 to 800 grams).
More topping and serving ideas
As previously mentioned, I usually add easy parmesan toasts on top of my finished tomato soup with butternut squash. I also sprinkle over some chopped parsley or basil if I have it.
However, for a heartier meal, you could:
- enjoy it with some air fryer garlic bread or this no-knead Greek bread. Alternatively, go with this simple 2-minute olive oil toasted bread.
- sprinkle over a generous amount of this amazing Italian pangrattato (crispy breadcrumbs).
- swirl a drizzle of sour cream, regular cream or even Greek yogurt on top.
- add a handful of toasted, crushed nuts and seeds, like walnuts, sunflower seeds, or almonds. Or how about roasting the butternut squash seeds as described above in the tips box?
- scatter over a few of these amazing fried halloumi bites!
More easy homemade soups
Easy Butternut Squash Tomato Soup
Ingredients
- 1½ pounds butternut squash, (a medium to large butternut squash) halved lengthwise & with the seeds scooped out (I like to buy two halves if available)
- 2 cloves garlic
- 2 tablespoons olive oil, (or a different oil)
- 1 medium to large onion, chopped (white, yellow or red)
- 1 tablespoon fresh ginger, grated or finely chopped
- 1 teaspoon ground turmeric
- 1 teaspoon salt, or to taste
- 14 ounces canned tomatoes, (1 can) crushed or whole
- 2 cups vegetable broth, (stock) or chicken
- black pepper, to taste
To serve (optional)
- small pieces of crusty bread, an extra garlic clove and grated parmesan cheese, to make small toasts to top the soup
- chopped fresh parsley, coriander or basil, to scatter over to serve
Instructions
- Pre-heat the oven to 400F/200C.
- Brush a baking sheet with oil, then place the butternut squash cut-side down on the sheet. Place a clove of garlic under the hollow of each half. Roast for 45 minutes or until the squash is tender. Then leave it to cool for a short while before scooping out the flesh and putting it to one side along with the roasted garlic (squeezed out of the skin).1½ pounds butternut squash, 2 cloves garlic, 2 tablespoons olive oil
- Heat a drizzle of oil in a large skillet/saucepan or heavy-based pot. Pan-fry the chopped onion for a few minutes until it softens. Then add the ginger, turmeric and salt and stir for about a minute longer.1 medium to large onion, 1 tablespoon fresh ginger, 1 teaspoon ground turmeric, 1 teaspoon salt
- Add the scooped-out squash, garlic, tomatoes and stock/broth to the pan and stir together. Bring to the boil, then turn the heat down slightly and simmer for about 20 minutes.14 ounces canned tomatoes, 2 cups vegetable broth
- Blend the soup either with a hand-held blender or in a food processor. If you like, thin out the soup with up to 1.5 more cups of broth/stock (or even water). Add black pepper and more salt to taste if you like.black pepper
- Meanwhile, prepare your parmesan toasts, if making. Rub half a clove of garlic over the bread, drizzle with oil, top with plenty of parmesan cheese. Then broil/grill for a few minutes or until bubbling and browned. Serve the soup with the toasts and chopped fresh herbs scattered on top (if you like).small pieces of crusty bread, an extra garlic clove and grated parmesan cheese, chopped fresh parsley, coriander or basil
This looks yummy. Just an FYI that’s even easier: I roast my butternuts whole in the oven. When the outside is charred and it’s soft to the touch, I take it out of the oven. Let it rest & cool. Then slice, scoop, and chop. The skin will peel right off.
Ah thank you, Kathryn – that is a great solution when the squash is whole because who wants to slice it? I’ll add your helpful note to the notes section in the recipe 🙂
Very tasty & easy to make. As a vegetarian I used veg stock instead of chicken & used powdered turmeric & ginger as that’s all I had, but it still tastes amazing!
Hello Helen! Thank you so much for the feedback – I’m so glad this went down well! 🙂
This was fantastic, and the best part is that it’s _so easy!_ I used leftover roasted butternut from earlier this week and had this ready in less than 15 minutes. Thank you!
Hi Kat – so glad you made this and enjoyed it. You’ve reminded me to make it again soon!
This looks so delicious!! And roasting the veggies first definitely makes a difference, rather than just boiling them!
Thanks, Emma! This was indeed really delicious. I’ve just arrived in Perth right at the start of your winter, of course, so I’m glad you’ve reminded me of this one. Thanks for paying me a visit! 🙂
What a fun post! It really got me thinking about what my “happy foods” are! Gosh – I have so many!! I think mostly they come back to foods that link to fun times – recipes shared at family potluck parties, or with my little family on a casual summer evening. Foods that are easy – so I don’t stress out making them, yet also healthy and delicious, so that everyone enjoys eating them and feels great about them. And speaking of enjoying and feeling great – I think those are two ways to describe how I’ll feel after eating this gorgeous soup! I actually wish I could have it right now for breakfast (totally not kidding!). Pinning for sure! 😀
Thank you, Shelley! (for the pin and for the thoughtful comment) I totally agree with you that the best food is easy to make, healthy and delicious. I think I could eat some of this for breakfast, too! I’ve always wished we had the same tradition as the Asians who eat ‘dinner’ foods for breakfast. That would suit me much better! 😉
Colorful foods always cheer me up. Plus, I think beautifully natural colored foods taste better. This soup looks delicious and I love the combination of flavors. I have a butternut squash just waiting to be transformed into this!
Ooh, how exciting! Let me know how it turns out if you do make it, Cindy! 🙂
Soups are definitely on the top of my “comford food” list and this one looks delicious. Plus, it’s got a wonderful bright color, which I love!
Mac and cheese has been one of my favorite comfort foods. I could eat that stuff 365 days a year. 🙂
Hi, Tina! Yes, I’d say the same … that any soup is a comfort food, really, not just tomato. I love mac and cheese, too, but never really think to make it, strangely! Have a great weekend!
Thank you, Liz! 🙂
Girl, you made my whole morning with that Jim Gaffigan routine! He is so funny, love him! Have you seen his “hot pockets” routine? Or the bacon one? So hilarious.
Love your tomato soup with the roasted squash! I’m sure it is so comforting and full of flavor! Pinning 😉
So glad you like the soup, Allie, and thanks for pinning! Isn’t he just the funniest?! I’ve seen the bacon one but not the hot pockets one. I’ll definitely check that out! I’m always up for a good laugh! Hope you have a lovely weekend!
great soup Helen! love those little bread pieces with cheese!
Thank you, Sarah! 🙂