Sweet and savory, this easy to make roasted tomato butternut squash soup is packed with flavor. Quickly roasted fresh veggies, this soup is blended until smooth, and finished with a touch of cream and fresh parmesan. A perfect soup to pair with a gooey grilled cheese sandwich.
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Why you'll love this recipe
- This soup is simple yet full of flavor. Roasting the veggies brings out their natural sweetness resulting in a rich, comforting soup. It's sweet and savory at the same time. Perfect on a cold winter night served with a grilled cheese sandwich, a side salad, bread or croutons.
- It's healthy and packed with nutrients. We use a lot of fresh ingredients: butternut squash, tomatoes, carrots, onion, garlic, fresh herbs which are rich in vitamins, fiber and antioxidants. Delicious and good for you!
- This colorful roasted tomato and butternut squash soup is vibrant and visually beautiful making it a great dish to present as a starter or side dish at a dinner party. And it's kids-approved!
Key Ingredients and Variations
- Butternut squash: peeled and chopped in big cubes. You can buy it pre-cut too if it's more convenient. You'll need a large one or two small-medium ones, about 4 cups.
- Tomatoes: any kind of tomatoes will work for this recipe. I used Roma and on the vine tomatoes.
- Onion: yellow onion preferred, or white. To add a deep flavor.
- Carrots: a couple carrots to add some flavor and vitamins.
- Garlic cloves: whole, peeled and crushed cloves get roasted with the rest of the veggies. To crush the cloves, simply push a fork flat on them.
- Olive oil and seasoning: to season the veggies before roasting them, it'll help develop a nice caramelized flavor. You can use oil of choice, the seasoning is simple, salt, pepper, garlic and onion powders.
- Fresh thyme: add a little thyme to the veggies before roasting. You can use rosemary, oregano instead or in addition. Fresh is preferred but if you use dry, only use about ½ teaspoon. You can also use Italian seasoning instead.
- Broth: chicken or vegetable broth. Use bone broth to up the protein content.
- Half and half: to add a little creaminess. Could be replaced with heavy cream or coconut milk if you prefer.
- Parmesan: freshly grated Parmigiano Reggiano preferred. The parmesan adds a savory element to this sweet soup. I always keep a block of parmesan in my fridge to grate when needed, it's so flavorful, and it lasts for months refrigerated in a airtight container or baggie.
How to make roasted tomato butternut squash soup
- Chop the veggies into fairly big chunks. Check out this post with tips on how to cut a butternut squash.
- Preheat oven to 400° Fahrenheit.
Season the veggies, then lay on a large baking sheet onto one single layer.
Right before the veggies are cooked, preheat the broth in a large pot.
Roast the veggies for 35 minutes mixing it around with a spatula halfway.
Add the roasted veggies to the warm broth, bring to a low boil and simmer on low boil for 8-10 minutes.
Using an immersion blender, start blending the soup until smooth by making circular, up and down motion.
Add the half and half and parmesan and stir. Adjust salt and pepper. Serve with side of choice like a grilled cheese sandwich. Serve and enjoy!
More Soup Recipes
If you love soups check these out!
Tips
- If you like a little spice, add a pinch of red pepper flakes to the soup before blending it. Or add your favorite hot sauce when serving the soup.
- If you can't find good tomatoes, instead you can add a large can of fire-roasted tomatoes to the broth while heating it up before adding the roasted veggies.
- This soup is naturally sweet, so you definitely want to add a savory side or toppings like bread, croutons, pumpkin seeds, a dollop of Greek yogurt or sour cream, heat, a side salad dressed with a tangy vinaigrette, or a classic grilled cheese sandwich.
- If the soup feels too thick to your taste, you can add a little more broth or water once it's blended.
- Leftovers should be refrigerated in an airtight container for up to 4 days or in the freezer for up to 6 months.
Frequently Asked questions
Yes absolutely. But you'll want to blend the soup in batches because adding hot content to a blender will make it get very hot. Use a kitchen towel to handle the blender. Be careful.
Yes! Because it's a blended soup, it freezes very well. Let it cool down completely before transferring it to freezer containers. I like to freeze individual portions for a quick lunch or dinner.
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Roasted Tomato Butternut Squash Soup
Ingredients
- 7-8 tomatoes chopped
- 4-5 cups butternut squash chopped, about 1 large squash or 2 small ones
- 2 carrots chopped
- 1 onion chopped
- 6-7 cloves garlic peeled, whole, crushed
- 2 tablespoons olive oil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt or more as needed
- ½ teaspoon black pepper or more to taste
- 1 teaspoon fresh thyme chopped
- 4 cups broth chicken or vegetable
- ¼ cup half and half
- ¼ cup freshly grated parmesan
- 1 pinch red pepper flakes optional, only if you like a little spice
Instructions
- Preheat oven to 400° Fahrenheit.
- In a large bowl, combine together the chopped tomatoes, butternut squash, carrots, garlic and onion. Season with oil, garlic powder, onion powder, a pinch of salt and pepper and thyme. Stir well until everything is coated. (you can skip this step and do it on the baking sheet too)
- Lay the seasoned veggies on a large baking sheet onto a single layer.
- Add to preheated oven, roast for 30-35 minutes mixing it around with a spatula halfway.
- Right before the veggies are ready, preheat the broth. (optional: add a few springs of fresh thyme)
- Add the roasted veggies to the warm broth, bring to a boil and simmer on low boil for 8-10 minutes.
- Using an immersion blender, start blending the soup until smooth by making circular, up and down motion. (remove thyme springs first if you added some)
- Add the half and half and parmesan and stir. Adjust salt and pepper. Serve with side of choice like a grilled cheese sandwich or crusty sourdough. Enjoy!
Notes
- If you don't have an immersion blender, you can use regular blender. You need to blend the soup in batches, use a kitchen towel to open the lid to protect your hand, as the blender will get really hot.
- Half and half: can be replaced with heavy cream or coconut milk.
Nutrition
About Priscilla Lawrence
Hi there, I'm Priscilla Lawrence! Welcome to Sprinkled With Balance where I share elevated and approachable nutrient-rich recipes that aren't overly restrictive, complicated or boring! Based in California but born and raised in France, I'm a mom of two, former certified nutritionist, recipe developer, and food photographer.
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