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    Butternut Squash & Tomato Soup (Vegan)

    07/09/2018 by thebakingexplorer 16 Comments

    Butternut Squash & Tomato Soup
    Jump to Recipe Print Recipe

    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

    Butternut Squash & Tomato Soup

    Vegan friendly butternut squash and tomato soup
    5 from 6 votes
    Print Pin Rate
    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

    • Pre-heat your oven to 180C Fan/200C/400F/Gas Mark 6
    • 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
    • Meanwhile, cook the white onion in a little oil until soft, about 5 minutes
    • To the onion add the chopped tomatoes, vegetable stock, sugar and salt. Bring it to a simmer for 10 minutes
    • Then, take off the heat and add the roasted squash to the mixture. Use a stick blender to puree the mixture
    • Serve immediately or allow to fully cool and store in the fridge or freezer for later
    Made this recipe?Share on Instagram with me @TheBakingExplorer or tag #thebakingexplorer!

    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!

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    Reader Interactions

    Comments

    1. Corina Blum

      September 07, 2018 at 8:40 pm

      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!

      Reply
      • thebakingexplorer

        September 12, 2018 at 4:22 pm

        Exactly Corina, it's great for batch cooking and freezing!

        Reply
    2. Geetha Priyanka

      September 08, 2018 at 11:29 am

      5 stars
      Love tomato soup and this looks simple and delicious with the addition of squash. Great share. Clicks are gorgeous.

      Reply
      • thebakingexplorer

        September 12, 2018 at 4:22 pm

        Thank you so much!

        Reply
    3. Mimi

      September 09, 2018 at 11:58 pm

      Such a beautiful soup! I might have to include a dolloop of sour cream on top...

      Reply
      • thebakingexplorer

        September 12, 2018 at 4:22 pm

        What a great idea!

        Reply
    4. Jacqui Bellefontaine

      September 10, 2018 at 6:10 pm

      5 stars
      Sounds delicious. I recently made a butternut and red peppers soup which was fab so I am sure this one will be too. Thank you for linking to #CookBlogShare

      Reply
      • thebakingexplorer

        September 12, 2018 at 4:22 pm

        Ooo that sounds yummy too!

        Reply
    5. Shelley @ Calypso in the Country

      September 11, 2018 at 3:57 pm

      This is so perfect for fall! Visiting from Reader Tip Tuesday!
      Shelley

      Reply
      • thebakingexplorer

        September 12, 2018 at 4:23 pm

        Thanks Shelley!

        Reply
    6. Jodie Fitz

      September 20, 2018 at 3:57 am

      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

      Reply
      • thebakingexplorer

        October 01, 2018 at 10:18 am

        I'll be there!

        Reply
    7. Balvinder

      September 26, 2018 at 12:19 am

      5 stars
      How incredibly comforting and yummy!

      Reply
      • thebakingexplorer

        October 01, 2018 at 10:20 am

        It really is 😀

        Reply
    8. Hannah

      October 12, 2020 at 3:40 pm

      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

      Reply
    9. Medbh

      January 18, 2021 at 9:17 pm

      5 stars
      I regularly buy butternut squash and end up leaving it sitting there as I never know what to do with it but decided to try this recipe and was not expecting it to taste this good.
      Know now what to do with my squash in future!

      Reply

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