This easy butternut squash tomato soup combines the natural sweetness of roasted butternut squash with rich, tangy tomatoes for a comforting bowl that’s ready in under an hour. Our easy butternut squash tomato soup recipe creates a velvety, restaurant-quality soup that serves four people perfectly, making it ideal for family dinners or meal prep.
SERVES: 4 | PREP: 20 MIN | COOK: 25 MIN | TOTAL: 45 MIN
Ingredients
Main Vegetables
| Ingredient | Amount | Notes |
|---|---|---|
| Butternut squash | 2 lbs (peeled, cubed) | Choose firm, heavy squash |
| Crushed tomatoes | 1 can (14 oz) | San Marzano preferred |
| Yellow onion | 1 medium (diced) | Sweet onion works too |
| Garlic cloves | 3 large (minced) | Fresh only, no powder |
Liquid & Seasonings
| Ingredient | Amount | Purpose |
|---|---|---|
| Vegetable broth | 3 cups | Low-sodium preferred |
| Heavy cream | ½ cup | For richness |
| Olive oil | 2 tbsp | Extra virgin |
| Salt | 1 tsp | Kosher or sea salt |
| Black pepper | ½ tsp | Freshly ground |
| Dried thyme | 1 tsp | Or 1 tbsp fresh |
Step-by-Step Instructions
Phase 1: Prep Work (10 minutes)
1. Preheat your oven to 425°F. Line a large baking sheet with parchment paper. This high heat will caramelize the squash edges for deeper flavor.
2. Prepare the butternut squash by peeling with a sharp vegetable peeler. Cut in half lengthwise, scoop out seeds, then cube into 1-inch pieces. Uniform pieces cook evenly.
3. Dice the onion into ½-inch pieces. Don’t worry about perfect cuts – everything gets blended later.
Phase 2: Roasting (20 minutes)
4. Toss cubed squash with 1 tablespoon olive oil and ½ teaspoon salt on your prepared baking sheet. Spread in a single layer – overcrowding creates steam instead of caramelization.
5. Roast for 20 minutes until fork-tender and edges are golden brown. The natural sugars should be caramelizing, creating those delicious crispy bits.
Phase 3: Building the Base (8 minutes)
6. Heat remaining olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. The pot should be big enough to hold all ingredients comfortably.
7. Add diced onion and cook for 5 minutes, stirring occasionally. The onions should be translucent and soft, not browned.
8. Stir in minced garlic and cook for 30 seconds until fragrant. Don’t let it brown or it becomes bitter.
Phase 4: Combining & Simmering (15 minutes)
9. Add roasted butternut squash to the pot along with any caramelized bits from the pan. These add incredible depth to your easy butternut squash tomato soup.
10. Pour in crushed tomatoes and vegetable broth. Add thyme, remaining salt, and black pepper. Stir well to combine all ingredients.
11. Bring to a boil, then reduce heat to medium-low. Simmer uncovered for 15 minutes to marry the flavors and reduce slightly.
Phase 5: Blending & Finishing (5 minutes)
12. Remove from heat and let cool for 5 minutes. Hot soup can splatter dangerously when blended.
13. Blend the soup using an immersion blender until completely smooth. Alternatively, blend in batches using a regular blender (never fill more than halfway with hot liquid).
14. Stir in heavy cream and taste for seasoning. Add more salt and pepper as needed. The cream should create a beautiful orange color.
15. Reheat gently if needed, but don’t boil after adding cream or it might curdle.
Chef’s Notes
Roasting Secret: Don’t skip roasting the butternut squash. This extra step concentrates flavors and adds natural sweetness that makes this easy butternut squash tomato soup recipe stand out from others.
Texture Control: For a chunkier soup, blend only ¾ of the mixture and leave some pieces intact. For ultra-smooth results, strain through a fine-mesh sieve after blending.
Flavor Balance: The key to perfect butternut squash tomato soup is balancing the sweet squash with acidic tomatoes. Taste and adjust with a pinch of sugar if too tart, or lemon juice if too sweet.
Make-Ahead Magic: This soup actually tastes better the next day as flavors meld. Make it up to step 13, then add cream when reheating.
Nutrition Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 185 |
| Protein | 4g |
| Carbohydrates | 28g |
| Fat | 8g |
| Fiber | 6g |
| Sodium | 620mg |
Creative Variations
Spicy Kick Version: Add ½ teaspoon red pepper flakes with the garlic and finish with a drizzle of hot honey. Perfect for those who love heat with sweet.
Coconut Curry Style: Replace heavy cream with coconut milk and add 1 teaspoon curry powder. This creates an entirely different flavor profile while maintaining creaminess.
Protein-Packed: Stir in cooked chicken pieces during the last 5 minutes, similar to how we add protein to our broccoli cheddar soup with chicken for a heartier meal.
Herb Garden Fresh: Replace dried thyme with fresh herbs like sage, rosemary, or basil. Add fresh herbs in the last 2 minutes of cooking to preserve their bright flavors.
Storage & Reheating
Refrigerator Storage: Cool completely and store in airtight containers for up to 4 days. The flavors actually improve after the first day.
Freezer Storage: Freeze for up to 3 months in freezer-safe containers, leaving 1 inch of headspace for expansion. Label with date and contents.
Reheating Instructions: Reheat gently on the stovetop over medium-low heat, stirring frequently. Add a splash of broth if it’s too thick. Microwave individual portions in 1-minute intervals, stirring between.
Texture Fix: If the soup separates after storage, simply whisk vigorously or blend briefly to re-emulsify.
Troubleshooting Guide
Problem: Soup is too thick Solution: Thin with additional vegetable broth, adding ¼ cup at a time until desired consistency is reached. The soup will thicken as it cools.
Problem: Soup tastes bitter Solution: You likely burned the garlic or over-roasted the squash. Add 1 teaspoon of sugar or honey to balance the bitterness.
Problem: Not smooth enough Solution: Blend longer with an immersion blender, or strain through a fine-mesh sieve. Some butternut squash varieties are more fibrous than others.
Problem: Lacks flavor depth Solution: The soup needs more salt or acid. Add salt ¼ teaspoon at a time, or brighten with 1 tablespoon lemon juice or apple cider vinegar.
Problem: Cream curdled Solution: This happens when the soup is too hot when cream is added. Let cool to barely simmering before adding cream, and stir constantly.
Equipment Essentials
- Large baking sheet – For roasting squash
- Dutch oven or heavy pot – Minimum 4-quart capacity
- Immersion blender – Or regular blender for smooth texture
- Sharp knife – For prep work
- Vegetable peeler – For butternut squash
- Wooden spoon – For stirring and scraping
Shopping List by Store Section
Produce Section
- 1 butternut squash (2 lbs)
- 1 yellow onion
- 1 head garlic
Canned Goods
- 1 can crushed tomatoes (14 oz)
- 1 carton vegetable broth (32 oz)
Dairy Section
- Heavy cream (16 oz container)
Pantry Items
- Olive oil
- Kosher salt
- Black pepper
- Dried thyme
Success Secrets
1. Choose the Right Squash: Pick butternut squash that feels heavy for its size with no soft spots. The skin should be matte, not shiny, indicating ripeness.
2. Master the Roast: Don’t overcrowd the baking sheet. Squash pieces should have space between them for proper caramelization, just like when we prepare ingredients for our Lipton onion soup meatloaf.
3. Temperature Control: Keep the heat at medium-low during simmering. High heat can cause the tomatoes to become bitter and the cream to curdle later.
4. Blend in Stages: For the smoothest texture, blend while still warm but not boiling hot. The heat helps break down fibers more effectively.
5. Season in Layers: Salt the squash before roasting, season the base while cooking, and adjust final seasoning after blending. This creates complex, well-rounded flavor in your easy butternut squash tomato soup.
