Butternut Squash & Tomato Soup (Vegan)

Butternut Squash & Tomato Soup

Now it’s September I’m fully in Autumn mode and I’m gearing up for Halloween and, dare I say it, Christmas! With that in mind I’m sharing this lovely warming Butternut Squash & Tomato Soup recipe. Soup is such a comforting food, it always makes me think of curling up with a hot bowl and slurping away. Sweet squash and tangy tomatoes are the perfect partners in this tasty soup that your whole family can enjoy. It’s naturally vegan and dairy free too. Plus it’s so easy to make and leftovers can be frozen!

Step by step…

 

To start I tossed the squash in oil and sage, then roasted it for 30 minutes until soft. Meanwhile I cooked some white onion in a little oil until soft.

 

To the onion I added chopped tomatoes, vegetable stock, sugar and salt. I brought it to a simmer. Then I added the roasted squash and used my stick blender to puree the mixture.

Squash & Tomato Soup

You can serve the Butternut Squash & Tomato Soup straight away with some crusty bread or croutons, or let it cool then pop in some tupperware to have the next day for lunch, or freeze it for another day. It’s so yummy and comforting on a cold day!

Recommended equipment & ingredients*

Baking trays Hand blender Kitchen scales

*I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!

More soup recipes…

Potato & Leek Soup
Cheesy Leek & Potato Soup
Butternut Squash & Tomato Soup
5 from 5 votes
Print

Butternut Squash & Tomato Soup

Vegan friendly butternut squash and tomato soup

Course Soup
Cuisine European
Keyword Savoury
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 8
Author thebakingexplorer

Ingredients

  • 1 kg Butternut squash peeled and chopped
  • 1-2 tbsp Vegetable oil
  • 1 tsp Dried sage
  • 2 x 400g tins Chopped tomatoes
  • 1 litre Vegetable stock
  • 1 tsp Salt
  • 1 tsp Sugar

Instructions

  1. Pre-heat your oven to 180C Fan/200C/400F/Gas Mark 6

  2. Prepare and toss the squash in little oil and with the sage, then roast it on a baking tray in the oven for 30 minutes until it is soft

  3. Meanwhile, cook the white onion in a little oil until soft, about 5 minutes

  4. To the onion add the chopped tomatoes, vegetable stock, sugar and salt. Bring it to a simmer for 10 minutes

  5. Then, take off the heat and add the roasted squash to the mixture. Use a stick blender to puree the mixture

  6. Serve immediately or allow to fully cool and store in the fridge or freezer for later

If you like this, check out more of my Savoury recipes!

Or you might like my Vegan recipes!

Butternut Squash & Tomato Soup

Pin for later!

15 comments / Add your comment below

  1. 5 stars
    This is such a gorgeous soup and so easy as well! It’s the type of recipe I love to make for lunch as I can make a big batch then keep some in the fridge or freeze it for another day. Thanks for sharing with #CookOnceEatTwice!

  2. YUM Thanks for sharing at Reader Tip Tuesday.
    We can’t wait to see what you have to share at this week’s party. xo

  3. 5 stars
    Delicious and so comforting! I didn’t have any sage so used rosemary instead and it worked well. Got lucky as well with squash being in the Aldi super six this week

Leave a Reply

Recipe Rating