1. Can I freeze roasted butternut squash tomato soup?

Yes! This soup freezes beautifully. After cooking and cooling, store it in airtight containers or freezer-safe bags for up to 3 months . To reheat, thaw overnight in the fridge and warm on the stovetop over medium heat. If the texture separates slightly, a quick blend will restore its creamy consistency.

2. What type of tomatoes are best for this soup?

This recipe is super flexible when it comes to tomatoes. Roma, cherry, and heirloom tomatoes all work well. Cherry tomatoes offer a sweeter profile, while Roma tomatoes are meatier and less watery. Use what’s fresh and in season—or mix them for complexity.

3. Can I make this soup vegan or dairy-free?

Absolutely. To make this roasted butternut squash tomato soup dairy-free or vegan, simply omit the Greek yogurt or sour cream and substitute with coconut milk, oat cream, or cashew cream . These alternatives still provide richness without compromising the flavor.

4. How can I thicken or thin out the soup?

This soup is easy to customize for your preferred texture. For a thicker soup, use less broth and let it reduce slightly while simmering. To thin the soup, simply add more broth or a bit of water until it reaches your desired consistency. The immersion blender helps achieve a smooth, creamy texture either way.

Roasted Butternut Squash Tomato Soup – Best Fall Recipe

Name: Roasted Butternut Squash Tomato Soup
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
Ingredients: 6 cups diced butternut squash (about 1 medium/large squash); 5–7 medium tomatoes, chopped; 1 yellow onion, diced; 2 carrots, diced; 2 cloves garlic, minced; 3 tablespoons olive oil; 1/4 teaspoon dried rosemary; 1/4 teaspoon dried thyme; 1 teaspoon salt; 4 cups vegetable or chicken broth; 1/2 cup plain Greek yogurt or sour cream (or heavy cream)

Description

Roasted Butternut Squash Tomato Soup is a cozy, creamy fall favorite made with roasted vegetables, fresh herbs, and a touch of yogurt for richness. Perfect for chilly nights, this gluten-free and vegetarian soup is both healthy and satisfying.

Ingredients

Scale

6 cups diced butternut squash (about 1 medium/large squash)
5–7 medium tomatoes, chopped
1 yellow onion, diced
2 carrots, diced
2 cloves garlic, minced
3 tablespoons olive oil
1/4 teaspoon dried rosemary
1/4 teaspoon dried thyme
1 teaspoon salt
4 cups vegetable or chicken broth
1/2 cup plain Greek yogurt or sour cream (or heavy cream)

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Instructions

Preheat oven to 425°F (220°C) and line 2 baking sheets with foil or parchment paper.
Peel and dice the butternut squash. Chop tomatoes, onion, and carrots. Mince the garlic.
In a large bowl, toss the vegetables with olive oil, rosemary, thyme, and salt.
Spread the vegetables evenly on the baking sheets and roast for 40–45 minutes until tender and slightly caramelized.
Transfer roasted vegetables to a large soup pot. Add broth and bring to a boil, then reduce heat and simmer for 10–15 minutes.
Use an immersion blender (or transfer to a blender in batches) to puree the soup until smooth and creamy.
Stir in Greek yogurt, sour cream, or heavy cream for added richness.
Taste and adjust salt or seasoning if needed. Serve warm with your favorite toppings or sides.

Notes

Use coconut milk or oat cream for a dairy-free version.
Adjust broth quantity for thicker or thinner soup consistency.
Add cayenne or chipotle for a spicy kick.
Soup freezes well for up to 3 months.
Pairs well with grilled cheese, croutons, or crusty bread.

Prep Time: 10 minutes
Cook Time: 45 minutes
Category: Soup
Method: Roasting, Blending
Cuisine: American

Nutrition

Serving Size: 1 bowl (about 2 cups)
Calories: 178 kcal
Sugar: 9 g
Sodium: 1046 mg
Fat: 7 g
Saturated Fat: 1 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 27 g
Fiber: 5 g
Protein: 4 g
Cholesterol: 1 mg