Easy Butternut Squash Tomato Soup

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.

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?

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.
• 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!