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Butternut Squash & Tomato Soup

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


  • 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


  • 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