Sweet squash and tangy tomatoes are the perfect partners in this tasty soup! This lovely warming Butternut Squash & Tomato Soup is perfect comfort food. It's naturally vegan and dairy free, so everyone can enjoy it together. Plus it's easy to make and leftovers can be frozen for later.
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Ingredient Tips & Equipment Information
- Fresh ingredients, such as fresh garlic and fresh herbs, will make this recipe more flavoursome. But you can use dried or frozen ingredients if needed.
- I use tinned tomatoes for this recipe, but you could use fresh ones too if you prefer.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50).
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
For the full recipe with measurements, head to the recipe card at the end of this post.
How to make Butternut Squash & Tomato Soup
Toss the chunks of butternut squash in oil and sprinkle over the sage. Roast them for 25-30 minutes until soft and slightly caramelised around the edges. Meanwhile, cook the onion and garlic in a large pot until soft.
Add the chopped tomatoes, tomato puree, vegetable stock, water and sugar. Bring the mixture to a simmer for 10-15 minutes. Add the squash and blend the soup. Add salt to taste, and more water if you prefer a thinner soup.
For the full recipe with measurements, head to the recipe card at the end of this post.
How long does this soup last and can it be frozen?
Once fully cooled, it will keep in the fridge in an airtight container for 3 days. It can also be frozen for up to 3 months. To defrost, put it in the fridge overnight, or on the kitchen counter. Depending on the temperature of your kitchen the time it takes to defrost will vary. Re-heat the soup either in a pan on a low heat, or in the microwave. Microwave in short blasts and stir regularly.
Can this recipe be made vegan?
This recipe is already naturally vegan and dairy free, so you don't need to do anything differently. Please make sure to check the labels of everything you use if serving to anyone with an allergy or intolerance in case of cross contamination.
Can this recipe be made in a soup maker?
Most soup makers chop, cook and blend the ingredients. You will still need to chop up the butternut squash and roast it in the oven, but everything else can be done by your soup maker providing it offers all these features.
What can you serve with this soup?
- Garlic bread
- Your favourite bread, spread with butter or margarine
- Crunchy croutons
- Crackers
- Grilled cheese
More tips for making the Butternut Squash & Tomato Soup:
- I've made this soup before using pre-prepared frozen butternut squash. You can roast it straight from frozen and add to the soup in the same way
- To blend the soup, you can either use a stick blender or transfer the soup to a food processor. Make sure your food processor is suitable for hot liquids before doing this
- If you like your soup spicy, feel free to add fresh or dried chilli.
Troubleshooting
My number one tip for getting the best results is to read through this whole page of tips and recommendations before starting, and follow the recipe exactly. If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!
Recommended equipment & ingredients
- Chef's knives
- Food processor
- Garlic press
- Chopping boards
- Measuring spoons
- Kitchen scales
- Hand blender
- Ladle
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More soup recipes...
Butternut Squash & Tomato Soup
Ingredients
- 2 tbsp Vegetable oil
- 1 kg Butternut squash chopped into chunks
- 3 tsp Dried sage
- 1 White onion diced
- 2 cloves Garlic
- 1 tbsp Tomato puree
- 800 g Chopped tomatoes tinned
- 1 tsp Sugar
- ½ tsp Salt
- 1 Vegetable stock cube I used Oxo
- 150 ml Water (or more if you prefer a thinner soup)
Instructions
- Pre-heat your oven to 180C Fan/200C/400F/Gas Mark 6
- Peel and de-seed the squash, then cut it into chunks. Toss the squash in little oil and with the sage, then roast it on a baking tray in the oven for 25-30 minutes until it is soft
- Warm the vegetable oil in a pot on a low heat, add the onion and garlic, and cook for around 5 minutes until soft
- Add the chopped tomatoes, tomato puree, vegetable stock, sugar and water. Bring it to a gentle simmer for 10 minutes
- Take off the heat and add the roasted squash to the mixture. Use a stick blender to puree the soup
- Add the salt to taste, then you can also add more water too at this point if you'd like a thinner soup
- Serve warm, or allow to fully cool and store in the fridge or freezer for later use
Notes
-
- Fresh ingredients, such as fresh garlic and fresh herbs, will make this recipe more flavoursome. But you can use dried or frozen ingredients if needed.
-
- I use tinned tomatoes for this recipe, but you could use fresh ones too if you prefer.
-
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50).
-
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
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