Roasted Butternut Squash Tomato Soup – Best Fall Recipe

There’s nothing quite like a bowl of roasted butternut squash tomato soup when the seasons change and the air gets crisp. This hearty, vibrant soup blends the sweetness of roasted butternut squash with the tangy brightness of ripe tomatoes for a velvety, comforting bowl of goodness. It’s gluten-free, customizable, and perfect for a cozy lunch or a satisfying weeknight dinner. Whether you’re meal prepping, hosting a fall gathering, or simply craving a soul-warming dish, this soup is your perfect solution.

Why You’ll Love This Roasted Butternut Squash Tomato Soup

This roasted butternut squash tomato soup is the perfect marriage of autumn and late-summer produce. Roasting the vegetables enhances their natural sweetness and adds rich, caramelized flavor. Plus, the creamy texture (thanks to a bit of Greek yogurt or cream) makes it feel indulgent while still being healthy. It’s a family-friendly recipe that can easily be made dairy-free, vegan, or low-carb depending on your preferences.

• Healthy and nutrient-rich: Packed with fiber, antioxidants, and vitamins A and C.
• Easy to prepare: Roast, blend, and serve. Minimal hands-on time.
• Adaptable: Works with various squash types, spice levels, and dairy options.
• Freezer-friendly: Make a big batch and store for future chilly days.

Ingredients That Make the Magic

• Butternut Squash: Adds creaminess and a subtle sweetness to the base.
• Tomatoes: Bring acidity and depth—use fresh Roma, cherry, or heirloom varieties.
• Onion: Provides a savory, slightly sweet foundation.
• Carrots: Contribute natural sweetness and help balance the acidity of the tomatoes.
• Garlic Cloves: Add aromatic depth and rich umami.
• Dried Rosemary & Thyme: Earthy herbs that pair beautifully with roasted vegetables.
• Vegetable or Chicken Broth: Adjusts thickness and builds the savory backbone.
• Greek Yogurt / Sour Cream / Heavy Cream: Gives the soup its luxurious, silky finish.

Smart Ingredient Swaps for Flexibility

• Swap the squash: Try kabocha, acorn, honeynut, or even pumpkin for a twist.
• Change the cream: Use coconut milk for a dairy-free, tropical flavor.
• Add spice: Mix in cayenne or chipotle peppers for heat and smokiness.
• Bulk it up: Add cooked lentils or white beans for more protein and fiber.
• Missing garlic? Use garlic powder in a pinch.

These swaps maintain the essence of this butternut squash tomato soup while catering to your pantry and dietary needs.

How to Make Roasted Butternut Squash Tomato Soup

1. Prep your vegetables: Peel and cube the butternut squash, chop the tomatoes, carrots, and onion. Mince the garlic.
2. Season and roast: Toss all veggies with olive oil, rosemary, thyme, and salt. Spread on two baking sheets.
3. Roast until tender: Bake at 425°F for 40–45 minutes, or until everything is soft and lightly browned.
4. Simmer with broth: Transfer roasted vegetables to a soup pot. Add broth and bring to a boil. Simmer for 10–15 minutes to meld flavors.
5. Blend it smooth: Use an immersion blender or carefully transfer to a blender to puree until smooth and creamy.
6. Add creaminess: Stir in Greek yogurt, sour cream, or heavy cream. Adjust salt and pepper to taste.
7. Serve warm: Ladle into bowls and garnish with croutons, herbs, or a swirl of cream if desired.

This method highlights the natural sweetness of the squash and tomatoes while locking in maximum flavor.

Expert Tips to Make It Even Better

• Don’t skip roasting: It deepens the flavor and caramelizes the veggies perfectly.
• Control consistency: For a thicker soup, use less broth; for thinner, add more or include water.
• Blending safety: If using a traditional blender, let the soup cool slightly and work in batches to avoid steam burns.
• Batch cooking: This soup freezes beautifully. Store in airtight containers for up to 3 months.
• Boost flavor: Add a splash of balsamic vinegar or a pinch of smoked paprika at the end for complexity.

Even seasoned cooks will appreciate these extra layers of flavor and texture in this comforting tomato squash soup.

What to Serve With Butternut Squash Tomato Soup

Pairing this roasted butternut squash tomato soup with the right accompaniments elevates the experience:

• Grilled Cheese Sandwich: The classic combo—gooey, crispy, and perfect for dunking.
• Parmesan Crisps: Add crunch and salty balance to the creamy soup.
• Fresh Crusty Bread: Use a sourdough or multigrain loaf for a rustic vibe.
• Croutons: Seasoned or plain, they add texture and make the soup more satisfying.
• Salads: Serve with a kale Caesar, apple walnut salad, or arugula with lemon vinaigrette.

Looking for variations? Try these:

• Spicy version: Add roasted jalapeño or a swirl of chili oil.
• Gluten-free: Serve with gluten-free bread or grain-free crackers.
• Protein-packed: Add shredded rotisserie chicken or cooked quinoa for a meal-worthy version.

Seasonal and Nutritional Highlights

This roasted butternut squash tomato soup is the epitome of transitional seasonal eating—using late summer tomatoes and early fall squash. It’s naturally gluten-free, vegetarian (vegan if using plant-based cream), and rich in antioxidants.

• Butternut squash: Rich in beta-carotene, fiber, and vitamin C.
• Tomatoes: Loaded with lycopene, an antioxidant with anti-inflammatory benefits.
• Low-calorie: Each bowl clocks in around 178 calories.
• Gut-friendly: The fiber helps promote digestive health.

For those embracing clean, whole-food eating, this soup checks all the boxes.

Wrapping It Up: Why Roasted Butternut Squash Tomato Soup Deserves a Spot in Your Fall Menu

There’s a reason roasted butternut squash tomato soup is a go-to comfort food when the weather turns cool. With its roasted veggie base, creamy finish, and warming flavor, this recipe is a celebration of seasonal ingredients done right. Whether you’re cooking for your family, stocking your freezer, or prepping a cozy meal for guests, this soup offers nourishment, flavor, and flexibility in every spoonful. Add it to your fall recipe rotation—you won’t regret it.

Frequently Asked Questions About Roasted Butternut Squash Tomato Soup

More Relevant Recipes

• Creamy Butternut Squash Gnocchi with Sausage: This comforting dish combines roasted butternut squash with pillowy gnocchi and savory sausage for a hearty, creamy meal. It shares the same cozy fall flavors as roasted butternut squash tomato soup, with added texture and richness.
• Apple Carrot and Pumpkin Soup: A sweet and savory blend of autumn vegetables and fruit, this soup echoes the smooth, earthy base of the original recipe while adding a touch of natural sweetness and complexity from apples.
• Moroccan Pumpkin Chickpea Stew: With warming spices and a creamy pumpkin base, this stew brings bold global flavors and hearty texture—making it a flavorful cousin to the roasted butternut squash tomato soup.

Print