Fall is the season for hearty soups, and this Roasted Butternut Squash Tomato Soup offers the perfect blend of flavors to embrace the cooler months. The sweet, nutty taste of butternut squash combines beautifully with the tangy, fresh flavors of roasted tomatoes, creating a rich and creamy soup that’s both comforting and nourishing. Whether you’re looking for a cozy meal for a chilly evening or a healthy option to enjoy with your family, this soup will quickly become a favorite. Plus, it’s an easy recipe that brings warmth and joy to any table.
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Why Roasted Butternut Squash Tomato Soup is a Must-Try
This Roasted Butternut Squash Tomato Soup is a fantastic choice for anyone looking for a quick, healthy, and flavorful meal. The roasting process enhances the natural sweetness of the butternut squash and tomatoes, creating an irresistible depth of flavor. It’s a wonderful blend of textures – creamy, smooth soup with a slight heartiness from the roasted vegetables. The added herbs, garlic, and Greek yogurt provide a savory richness without the need for heavy cream, making it a lighter option that doesn’t skimp on taste. It’s a great choice for meal prep too, and is a family-friendly option everyone will enjoy!
Ingredients for Roasted Butternut Squash Tomato Soup
To make this delicious Roasted Butternut Squash Tomato Soup, you’ll need the following ingredients. Each one adds something special to the soup’s flavor and texture:
• Butternut Squash: The star of the dish, butternut squash provides a naturally sweet, smooth texture when roasted and pureed.
• Tomatoes: Fresh tomatoes, such as Roma, cherry, or heirloom varieties, bring a rich, tangy flavor that balances the sweetness of the squash.
• Onion: Adds savory depth and a hint of sweetness when roasted.
• Carrots: Contributes sweetness and a slight earthiness to the soup.
• Garlic Cloves: Infuses the soup with aromatic and zesty flavor.
• Dried Herbs (Rosemary & Thyme): These herbs enhance the savory profile of the soup with their earthy, woodsy flavors.
• Vegetable or Chicken Broth: The base for the soup, providing the necessary liquid to bring everything together.
• Greek Yogurt: Adds creaminess and a touch of tang. You can substitute sour cream or heavy cream for a richer texture.
Alternative Ingredient Suggestions
If you’re looking to tweak the recipe to suit dietary preferences or what’s available in your pantry, consider these alternatives:
• Acorn Squash or Kabocha Squash: These can be used instead of butternut squash for a slightly different flavor, still offering that smooth, creamy texture.
• Coconut Milk or Coconut Cream: If you’re dairy-free, coconut milk is a great substitute for Greek yogurt. It adds a hint of tropical flavor and creaminess.
• Spicy Kick: Add ½ teaspoon of cayenne pepper or a tablespoon of chipotle pepper for a smoky heat if you prefer a spicy version of this soup.
Step-by-Step Instructions to Make Roasted Butternut Squash Tomato Soup
This Roasted Butternut Squash Tomato Soup is incredibly easy to prepare, and the roasting brings out the best flavors in the vegetables. Follow these simple steps for a comforting bowl of soup:
- Preheat the Oven: Set your oven to 425°F (220°C) and line two baking sheets with foil or parchment paper for easy cleanup.
- Prepare the Vegetables: Peel the butternut squash, cut it in half, scoop out the seeds, and then cut it into cubes. Dice the onion, carrots, and garlic, and chop the tomatoes into chunks.
- Toss with Oil and Herbs: In a large bowl, combine the squash, carrots, onions, tomatoes, garlic, olive oil, rosemary, thyme, and salt. Toss everything until evenly coated.
- Roast the Vegetables: Spread the vegetables out evenly on the baking sheets. Roast in the oven for 40-45 minutes, until the vegetables are soft and tender.
- Simmer the Soup: Once roasted, transfer the vegetables to a large soup pot. Add the vegetable or chicken broth and bring the mixture to a boil. Reduce the heat and simmer for 10-15 minutes.
- Puree the Soup: Use an immersion blender to puree the soup directly in the pot, or transfer the mixture in batches to a blender or food processor. Blend until smooth.
- Add Creaminess: Stir in the Greek yogurt (or sour cream or heavy cream) for a creamy, velvety texture. Taste and adjust salt or pepper if needed.
- Serve: Ladle the soup into bowls and enjoy!
Tips & Tricks for Perfect Roasted Butternut Squash Tomato Soup
To ensure your Roasted Butternut Squash Tomato Soup turns out perfectly every time, keep these tips in mind:
• Roast the Vegetables Thoroughly: Roasting the vegetables at high heat ensures they develop deep, rich flavors. If they aren’t browned or caramelized, they won’t have the same depth of flavor.
• Adjust the Consistency: If you prefer a thicker soup, reduce the amount of broth, or blend less. For a thinner consistency, add more broth or water.
• Add Extra Flavor: For an extra boost, consider adding a dash of smoked paprika, ground cumin, or even a splash of balsamic vinegar to deepen the soup’s flavor.
• Store Leftovers: Leftovers can be stored in an airtight container for up to 4-5 days in the fridge. You can also freeze the soup for up to 3 months.
Pairing Ideas and Variations for Roasted Butternut Squash Tomato Soup
This soup pairs wonderfully with a variety of sides, making it an ideal meal for any occasion:
• Grilled Cheese Sandwich: The creamy, cheesy goodness of a grilled cheese sandwich makes for the ultimate soup pairing.
• Crusty Bread: Fresh, crusty bread or baguette slices are perfect for dipping into the soup.
• Toppings: Top your soup with crunchy croutons, grated Parmesan, or crispy bacon for added texture and flavor.
• Spicy Twist: Add a dash of hot sauce or a sprinkle of chili flakes for a spicy kick.
• Make-Ahead: This soup is perfect for meal prep. Make a large batch and store it in the fridge or freezer for easy future meals.
Seasonal Flavors and Health Benefits of Roasted Butternut Squash Tomato Soup
Roasted Butternut Squash Tomato Soup is a great dish to enjoy as the weather cools down. Not only does it highlight the best of fall produce, but it also offers numerous health benefits. Butternut squash is an excellent source of vitamins A and C, which are great for boosting your immune system. The addition of tomatoes provides antioxidants like lycopene, which may help promote heart health. Greek yogurt adds protein and probiotics for gut health, making this soup a balanced and nourishing meal.
This simple yet delicious Roasted Butternut Squash Tomato Soup is a must-try this fall. Whether you enjoy it as a light dinner or serve it alongside your favorite dish, it’s sure to warm you up and satisfy your cravings for something comforting and nutritious.
Conclusion: A Perfect Bowl of Comfort and Nutrition
Roasted Butternut Squash Tomato Soup is the epitome of comfort food—perfectly balancing flavors, textures, and health benefits. The sweet and savory combination of roasted butternut squash and tomatoes, complemented by herbs and a creamy finish, makes this soup a must-try for the fall and winter months. Not only is it a warm and soothing dish, but it’s also a healthy option that can be enjoyed by the whole family. With simple ingredients and straightforward instructions, this soup is an easy recipe to whip up on a busy weeknight or a cozy weekend meal. Whether you’re savoring it on its own or pairing it with a grilled cheese sandwich, every spoonful will leave you feeling content and nourished.
FAQ About Roasted Butternut Squash Tomato Soup
1. Can I make Roasted Butternut Squash Tomato Soup in advance?
Absolutely! This soup is perfect for meal prep. You can make it ahead of time and store it in an airtight container in the fridge for up to 4-5 days. For longer storage, freeze the soup in freezer-safe containers for up to 3 months. Simply reheat it on the stove, and you’ll have a comforting meal in no time.
2. Can I substitute butternut squash with another type of squash?
Yes! If you don’t have butternut squash, you can easily substitute it with other varieties like acorn squash, Kabocha, or even pumpkin. These squashes will provide a slightly different flavor but will still give the soup a smooth, creamy texture and rich flavor.
3. What kind of tomatoes are best for this soup?
Roma tomatoes, cherry tomatoes, or large heirloom tomatoes all work well in this recipe. If you’re using cherry tomatoes, you’ll need around 4 cups to get the right flavor balance. Choose ripe, fresh tomatoes for the best results, as they contribute to the soup’s rich and tangy taste.
More Relevant Recipes
- Cheesy Baked Cauliflower Tots: These crispy, cheesy cauliflower tots are the perfect side dish to pair with your Roasted Butternut Squash Tomato Soup. They offer a savory, crunchy contrast to the creamy soup, making them an ideal addition for a comforting meal.
- Mediterranean Chickpea Salad: A fresh, vibrant Mediterranean Chickpea Salad filled with vegetables and a zesty dressing. This healthy salad adds a refreshing bite to complement the hearty roasted butternut squash and tomato soup, offering a balanced and satisfying meal.
- Greek Yogurt Zucchini Bread: This moist and flavorful zucchini bread, made with Greek yogurt for added creaminess, is a perfect sweet treat to enjoy after your Roasted Butternut Squash Tomato Soup. It brings a light, mildly sweet option that pairs beautifully with the soup’s savory depth.
Roasted Butternut Squash Tomato Soup
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Roasting, Simmering, Pureeing
- Cuisine: American
- Diet: Vegetarian
Description
Roasted Butternut Squash Tomato Soup is a rich, creamy, and flavorful fall recipe made by roasting butternut squash and tomatoes before blending them with garlic, onion, and vegetable broth. Perfect for the colder months, this comforting soup is both healthy and delicious.
Ingredients
- 6 cups diced butternut squash (about 1 medium/large butternut squash)
- 5–7 medium tomatoes, sliced into chunks
- 1 yellow onion, diced
- 2 carrots, diced
- 2 cloves garlic, minced
- 3 tablespoons olive oil
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon dried thyme
- 1 teaspoon salt
- 4 cups vegetable or chicken broth
- 1/2 cup plain Greek yogurt or sour cream (heavy cream also works)
Instructions
- Preheat oven to 425°F (220°C) and line two baking sheets with foil or parchment paper.
- Peel the butternut squash, cut in half lengthwise, scoop out the seeds, and cut the squash into cubes.
- Dice the onion, carrots, and garlic, and chop the tomatoes into chunks.
- In a large bowl, toss the squash, carrots, onions, tomatoes, garlic, olive oil, rosemary, thyme, and salt until everything is evenly coated.
- Spread the vegetables evenly across the two baking sheets and roast for 40-45 minutes until soft and tender.
- Transfer the roasted vegetables to a large soup pot and add the vegetable or chicken broth. Bring to a boil and simmer for 10-15 minutes.
- Use an immersion blender or a food processor to puree the soup until smooth.
- Stir in the Greek yogurt, sour cream, or heavy cream. Season with additional salt and pepper to taste.
- Ladle the soup into bowls and enjoy!
Notes
- If you prefer a thicker soup, reduce the amount of broth or blend less.
- For a thinner soup, add more broth or water.
- This soup can be made ahead and stored in the fridge for 4-5 days or frozen for up to 3 months.
- Adjust the seasoning by adding more rosemary, thyme, or garlic if desired.
Nutrition
- Serving Size: 1 bowl
- Calories: 178 kcal
- Sugar: 9g
- Sodium: 1046mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 1mg
