Roasted Tomato Butternut Squash Soup is a creamy, easy, and hearty vegan recipe made with fresh tomatoes and butternut squash, bringing warmth and full flavor to every spoonful.
Enjoy it with a dollop of my dairy-free sour cream for the perfect cozy meal.
Give thanks to the LORD for HE is good, His love endures forever(Psalm 107:1).
Every season is a blessing from God, and fall is no exception—crisp air, golden leaves, and the coziest, most comforting meals. And what better way to embrace the season than with a warm, velvety bowl of tomato butternut squash soup?
Seriously, this soup is next-level comforting. The sweetness of roasted butternut squash mingling with tangy tomatoes, plus all those cozy herbs and spices? It’s like a warm, comforting slice of pizza… but in soup form! It’s my go-to when I need something nourishing, simple, and seriously delicious.
And you know what? A little sprinkle of my homemade parmesan and some crunchy crackers on top?
Absolute game-changer! This plant-based goodness is perfect for chilly days when you just want to wrap yourself in a blanket and enjoy a big, cozy bowl of soup.
Even my cat couldn’t resist—he devoured his tiny portion in seconds, just like he did with my sweet potato pumpkin soup. Safe to say, this one’s a keeper!
Jump to:
Ingredients
- Butternut squash: Choose a firm squash with a smooth rind, heavy for its size, and evenly colored for the best sweet, nutty flavor.
- Tomatoes: Fresh ripe, juicy tomatoes provide the essential tangy base.
- Onion: Sautéed onion adds a foundational sweetness and depth to the soup.
- Garlic: Fresh garlic cloves bring a pungent, aromatic punch that complements the roasted vegetables.
- Vegetable stock: Use a quality, low-sodium stock as the base of the soup. You can use water as an alternative.
- Olive oil: A good-quality olive oil adds subtle richness for roasting and sautéing. Any neutral vegetable oil, like sunflower or canola, works too.
- Spices and herbs: I used rosemary, thyme, basil, and black pepper to add aromatic, cozy flavors—feel free to add your favorites.
- Salt: Enhances all the flavors.
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
How To Make Roasted Tomato Butternut Squash Soup
Preheat & prep: Preheat the oven to 220°C (425°F). Chop the butternut squash into 1-inch (2.5 cm) cubes. Quarter the tomatoes, slicing each quarter in half if they’re large. Toss everything directly on a parchment-lined baking sheet with 1 tablespoon of olive oil, salt, spices, and herbs, using clean hands to coat evenly.
Roast: Spread the vegetables on a baking sheet and roast for about 30 minutes, until caramelized and fragrant.
Sauté onion & garlic: In a large pot, heat 1 tablespoon olive oil over medium heat. Sauté the chopped onion for about 5 minutes until translucent, then add finely chopped garlic and cook for 1 more minute.
Simmer: Add the roasted squash and tomatoes (no need to peel the tomatoes) along with the vegetable stock. Bring to a boil, then reduce heat and simmer for 6-7 minutes to meld flavors.
Blend & serve: Use an immersion blender to carefully blend the soup until smooth, right in the pot. Alternatively, let the soup cool slightly and blend in batches using a regular blender. Serve warm with a swirl of dairy-free sour cream and a sprinkle of homemade parmesan.
Storage
Refrigeration: Let the soup cool completely, then store it in an airtight container in the fridge for up to 3 days.
Freezing: Pour cooled soup into freezer-safe containers or bags, leaving some space for expansion. Freeze for up to 3 months.
Reheating: Warm on the stovetop over low heat, stirring occasionally, or microwave in 30-second intervals, adding a splash of water or stock if needed.
Variations and Substitutions
- Squash swap: Use sweet potatoes or pumpkin for a slightly different flavor.
- Spicy kick: Add red pepper flakes or cayenne for heat.
- Smoky depth: Incorporate smoked paprika for extra richness.
- Oil-free option: Sauté onions and roast veggies with vegetable broth.
- Cheesy flavor: Add nutritional yeast for a savory, cheesy touch.
Marinela's Tips
- Use ripe tomatoes: For the best flavor, use ripe, in-season tomatoes for a naturally sweet and tangy base.
- Blend carefully: If using a regular blender, let the soup cool slightly and blend in batches to avoid splattering.
- Adjust consistency: Add more vegetable stock for a thinner soup or let it simmer longer for a thicker texture.
- Season to taste: After blending, give it a taste and adjust the salt, herbs, or spices as needed.
Frequently Asked Questions (FAQ's)
Absolutely! If fresh tomatoes aren’t available, canned tomatoes (especially fire-roasted) are a great alternative. Opt for whole or diced tomatoes and use them as you would the fresh ones. Just be sure to adjust the seasoning since canned tomatoes can sometimes be a little more acidic. In this case, you'll only need to roast the butternut squash, as the canned tomatoes are already cooked and don’t need roasting.
Definitely! This recipe is very versatile. You can substitute other winter squashes like sugar pumpkin, honeynut squash, acorn squash, or kabocha squash. Each will bring its unique flavor profile to the soup, so feel free to experiment.
The vegetables are done when they're tender and easily pierced with a fork. They should also have slightly caramelized edges, which will add a delicious depth of flavor to the soup.
Serving Suggestions
- Extra crispy chickpeas
- Unleavened bread
- Chickpea crackers
- Roasted broccoli
- Plant-based mozzarella
- Baked baby potatoes
- Carrot pineapple muffins
More Vegan Soup Recipe Ideas
- Carrot and parsnip soup without cream
- Purple cabbage soup
- Mushroom potato soup
- Broccoli and spinach soup
- Carrot and lentil soup
📖 Recipe
Roasted Tomato Butternut Squash Soup (Vegan)
Equipment
- 1 baking sheet lined with parchment paper
- 1 Large cooking pot
- 1 immersion blender or regular blender
Ingredients
- 1 lb (450 grams) fresh tomatoes sliced (about 3 medium tomatoes)
- 3 cups butternut squash chopped
- 1 yellow onion medium-sized, finely chopped
- 2 small garlic cloves finely chopped
- 2 tablespoons olive oil extra virgin (divided)
- 3 cups low sodium vegetable broth or water
- ¾-1 teaspoon salt
- ¼ teaspoon dried rosemary
- ¼ teaspoon dried thyme
- ¼ teaspoon dried basil
- ¼ teaspoon ground black pepper
Instructions
- Preheat oven to 425°F (220°C). Chop the butternut squash into 1-inch (2.5 cm) cubes. Quarter the tomatoes, slicing each quarter in half if they’re large. Toss with 1 tablespoon olive oil, salt, and herbs on a baking sheet.
- Roast the vegetables for about 30 minutes, or until caramelized and fragrant.
- In a large pot, heat 1 tablespoon olive oil over medium heat. Sauté the chopped onion for 5 minutes, then add the garlic and cook for another minute.
- Add roasted veggies and 3 cups vegetable stock to the pot. Bring to a boil, then reduce the heat and simmer for 6-7 minutes.
- Use an immersion blender to blend the soup until smooth, or let it cool slightly and blend in batches in a regular blender. Serve warm with a swirl of dairy-free sour cream and a sprinkle of homemade parmesan.
Notes
- Refrigeration: Cool and store in an airtight container for up to 3 days.
- Freezing: Store in freezer-safe containers for up to 3 months.
- Reheating: Reheat on low heat on the stovetop or microwave in 30-second intervals, adding water or stock as needed.
- Use ripe tomatoes: For the best flavor, use ripe, in-season tomatoes.
- Blend carefully: Let the soup cool slightly before blending in batches to avoid splattering.
- Adjust consistency: Add more vegetable stock for a thinner soup or simmer longer for a thicker texture.
Nutrition
If you try this butternut squash and tomato soup, let me know! Leave a comment, rate it, and don’t forget to tag a photo @go_eatgreen on Instagram.
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Katie says
Can't wait to make this, it looks incredible!
Marinela says
That sounds great, Katie, let us know if you give it a try! And thank you for commenting 🙂
Aneta says
Comforting fall dairy free meal 🍂🤎
Marinela says
Thank you for this lovely comment, Aneta, we are glad you like it!