Roasted Butternut Squash Tomato Soup: A Cozy and Healthy Fall Recipe

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There’s something undeniably comforting about a warm bowl of soup, especially when it combines the natural sweetness of roasted butternut squash with the rich, tangy flavor of tomatoes. Roasted Butternut Squash Tomato Soup is the perfect dish to embrace the fall season. Whether you’re looking for an easy weeknight meal or a healthy option to enjoy on a chilly day, this soup offers all the flavors of autumn in every spoonful.

This soup is not only delicious, but it’s also nutritious, offering a blend of vegetables, herbs, and spices that come together to create a satisfying and healthy dish. Best of all, it requires minimal prep work and can be customized with various ingredients to suit your taste. Let’s dive into what makes this recipe a fall favorite.

Why You’ll Love This Roasted Butternut Squash Tomato Soup

Roasted Butternut Squash Tomato Soup stands out for several reasons. First, it’s incredibly easy to make, requiring only a few basic ingredients that you likely already have in your kitchen. The roasting process enhances the sweetness of the squash and the tanginess of the tomatoes, creating a rich and flavorful base for the soup.

It’s a perfect dish for cozying up at home on a crisp autumn evening. Plus, it’s versatile enough to serve as a comforting lunch or a hearty dinner. Packed with healthy ingredients like butternut squash, tomatoes, and a touch of Greek yogurt for creaminess, this soup offers both flavor and nutrition in every bowl.

Ingredients for Roasted Butternut Squash Tomato Soup

Here’s what you’ll need to create this hearty and flavorful soup:

• Butternut Squash: The star ingredient! It adds natural sweetness and a velvety texture to the soup.
• Tomatoes: Roma or heirloom tomatoes work best, but feel free to use cherry tomatoes or whatever is in season.
• Onion: Adds savory depth and a slight sweetness when roasted.
• Carrots: These enhance the soup’s flavor profile with their earthy sweetness.
• Garlic Cloves: Provides aromatic depth and richness.
• Dried Herbs (Rosemary & Thyme): These classic herbs bring savory, earthy flavors to balance the sweetness of the squash.
• Vegetable Broth or Chicken Broth: The base of your soup; vegetable broth keeps it plant-based, but chicken broth is a flavorful option too.
• Greek Yogurt: Adds creaminess and a boost of protein. You can substitute with sour cream or omit it for a dairy-free version.

Alternative Ingredient Suggestions

• Swap Butternut Squash: You can easily swap butternut squash with other squash varieties such as acorn, kabocha, or even pumpkin if you prefer a different flavor.
• Tomato Variations: Experiment with using a combination of different tomato types. For a more robust flavor, add sun-dried tomatoes or even roasted cherry tomatoes for an extra punch.
• Non-Dairy Option: For a dairy-free soup, simply leave out the Greek yogurt or substitute it with coconut cream or cashew cream.

Step-by-Step Instructions for Roasted Butternut Squash Tomato Soup

Preheat the Oven: Begin by preheating your oven to 425°F (220°C). Line two baking sheets with foil or parchment paper and lightly spray them with cooking spray.

Prepare the Vegetables: Peel and slice the butternut squash in half. Remove the seeds, then cut the squash into cubes. Dice the onion and carrots, and chop the tomatoes into large chunks.
Toss with Oil & Seasonings: In a large bowl, toss the squash, onion, carrots, garlic, and tomatoes with olive oil, rosemary, thyme, and salt. Make sure the vegetables are evenly coated.
Roast the Vegetables: Spread the vegetables evenly on the prepared baking sheets. Roast in the preheated oven for 40-45 minutes, or until they are soft and caramelized.

Simmer with Broth: Transfer the roasted vegetables to a large soup pot. Add the vegetable broth and bring to a boil. Lower the heat and simmer for 10-15 minutes to allow the flavors to meld.
Puree the Soup: Use an immersion blender directly in the pot to puree the soup, or transfer the mixture to a blender or food processor. Puree until smooth.
Add Creaminess: Stir in the Greek yogurt (or sour cream/cream) for a velvety texture. Season with additional salt and pepper if necessary.

Serve and Enjoy: Ladle the soup into bowls and serve warm.

Tips & Tricks for the Perfect Soup

Don’t Overcrowd the Baking Sheets: Ensure that the vegetables are spread out in a single layer to get them perfectly roasted. Overcrowding the pan will cause the vegetables to steam rather than roast, reducing the depth of flavor.
Adjust Soup Thickness: If you prefer a thicker soup, reduce the amount of broth. For a thinner soup, add more broth or a splash of water to reach your desired consistency.

Add Heat: For a spicier version, stir in a pinch of cayenne pepper or chipotle powder. This adds a smoky kick that complements the sweetness of the squash.
Storage Tips: Leftover soup can be stored in an airtight container in the fridge for up to 4-5 days. You can also freeze the soup for up to 3 months. Just reheat it when you’re ready to enjoy!

Pairing Ideas and Variations for Roasted Butternut Squash Tomato Soup

This soup pairs wonderfully with various side dishes and toppings, such as:

• Grilled Cheese Sandwich: A classic pairing that complements the creamy texture of the soup.
• Croutons: Add a crispy crunch for texture contrast.
• Parmesan Crisps: For an extra savory touch.
• Fresh Bread: A rustic loaf of bread is perfect for dipping.

If you’re looking to make this recipe ahead of time, it stores well in the refrigerator for several days or can be frozen for future meals.

The Health Benefits of Roasted Butternut Squash Tomato Soup

Not only is Roasted Butternut Squash Tomato Soup a cozy comfort food, but it’s also packed with health benefits. The butternut squash is rich in fiber, vitamin A, and antioxidants, while tomatoes provide vitamin C and lycopene, an antioxidant known for its heart health benefits. Greek yogurt adds a creamy texture while contributing protein and probiotics to support gut health.

Whether you’re in the mood for a warm and hearty soup or seeking a nutritious option for meal prep, this Roasted Butternut Squash Tomato Soup will keep you satisfied and nourished all season long.

Conclusion

Roasted Butternut Squash Tomato Soup is the epitome of cozy comfort food, offering both delicious flavors and nutritional benefits. Whether you’re enjoying it on a chilly evening or preparing a healthy meal for the whole family, this easy-to-make soup is sure to become a seasonal favorite. The rich, velvety texture of roasted butternut squash and the tangy sweetness of tomatoes come together beautifully, providing a satisfying dish that’s both healthy and comforting. So, grab your favorite bread or grilled cheese, serve a bowl, and embrace the cozy vibes this fall.

FAQ

Can I make Roasted Butternut Squash Tomato Soup without Greek yogurt?

Yes, absolutely! If you prefer a dairy-free version, you can omit the Greek yogurt entirely. You can also substitute it with coconut cream or cashew cream for a similar creamy texture.

How can I adjust the consistency of the soup?

If you prefer a thicker soup, use less broth, or allow it to simmer longer to reduce the liquid. For a thinner soup, simply add more broth or a little water until you reach your desired consistency.

Can I freeze Roasted Butternut Squash Tomato Soup?

Yes, this soup freezes beautifully! Allow it to cool completely, then store it in an airtight container in the freezer for up to 3 months. When you’re ready to enjoy it, just reheat it on the stovetop or in the microwave.

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Roasted Butternut Squash Tomato Soup

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Author: Anna
Total Time: 55 minutes
Yield: 6 servings 1x
Diet: Gluten Free

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Description

Roasted Butternut Squash Tomato Soup combines the natural sweetness of roasted butternut squash and the tanginess of tomatoes, creating a comforting and healthy fall dish. It’s perfect for cozy evenings and is easy to prepare with minimal ingredients.

Ingredients

Scale

6 cups diced butternut squash (about 1 medium/large butternut squash)
5–7 medium tomatoes, sliced into chunks (Roma, cherry, or heirloom tomatoes work well)
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)

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Instructions

Preheat the oven to 425°F (220°C) and line two baking sheets with foil or parchment paper. Lightly spray with cooking spray.

Peel and slice the butternut squash in half, remove seeds, and cut it into cubes. Dice the onion and carrots. Chop the tomatoes into large chunks.
Toss the squash, onion, carrots, garlic, and tomatoes in olive oil, rosemary, thyme, and salt until evenly coated.
Spread the vegetables evenly on the prepared baking sheets and roast for 40-45 minutes, or until the vegetables are soft and caramelized.

Transfer the roasted vegetables to a large soup pot and add the vegetable broth. Bring to a boil, then reduce the heat and simmer for 10-15 minutes.
Puree the soup with an immersion blender or transfer the mixture to a blender or food processor until smooth.
Stir in the Greek yogurt (or sour cream/heavy cream) and season with additional salt and pepper if desired.

Ladle the soup into bowls and serve warm.

Notes

If you prefer a thicker soup, reduce the amount of broth. For a thinner consistency, add more broth or a splash of water.
For a dairy-free version, omit the Greek yogurt or substitute with coconut cream or cashew cream.
If you like a bit of heat, add cayenne pepper or chipotle powder for a smoky kick.