Butternut squash and tomato soup is a creamy, thick bowl of goodness. The roasted squash and red onions add a touch of natural sweetness, while the tomato sauce offers acidity to create balance.
I love making soup the main event-served with thick-cut bread, fresh from the oven, and lots of butter for unapologetic slathering, or big chunky homemade ciabatta croutons. I usually add a crisp spinach and arugula salad or my go-to quinoa and arugula salad to complete the meal.
If this creamy blended soup speaks to you, try my creamy tomato soup, broccoli and sweet potato soup, or my roasted cherry tomato soup recipe. All three sneak in a good dose of vegetables (perfect for picky eaters….or grown-ups in denial, haha!).
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🛒 Ingredients & Notes
At the end of this post, you'll find a printable recipe card with exact measurements and simple, step-by-step instructions.
- Passata is tomato sauce that is strained with the skin and seeds removed. In addition to tomatoes, passata may only have salt as the second ingredient and sometimes fresh basil leaves. I love Mutti and use all their tomato products, including the passata in this recipe (not sponsored).
Substitutions & Variations
- Substitute the passata for tomato sauce, but check the ingredients-less is more, and skip heavily spiced and seasoned sauces.
- I used light cream, but half-and-half or even heavy cream will work too. Start by adding ½ cup, and add more or less depending on how thick you like your soup.
- Fresh herbs like thyme, sage, and basil go well with butternut squash and would make a nice garnish in the place of chives.
- Instead of water, use vegetable or chicken broth.
👩🏻🍳 Instructions
How to make butternut squash and tomato soup with step-by-step instructions.
Heat Oven & Season Vegetables
Heat the oven to 425 degrees Fahrenheit and position the rack in the middle. Toss the butternut squash, red onions, and whole garlic cloves with olive oil on a parchment-lined baking sheet, then spread them into an even layer.
Bake
Bake for 30-40 minutes, stirring halfway through, until the squash is tender when pierced with a knife and slightly caramelized around the edges.
Purée
Transfer the roasted vegetables to a medium saucepan, add the salt, passata, and water, and purée with an immersion blender. Over medium heat, bring to a boil, then reduce the heat to low and simmer for 10 minutes without the lid, stirring often.
Add Cream
Add the cream and continue to simmer for 10 minutes, stirring often.
Serve
Enjoy with a baguette or crunchy ciabatta croutons, and a salad with arugula and spinach. Garnish with chives and an extra drizzle of cream if desired.
Quick Tips
- Start with a very sharp knife before getting near the butternut squash. Cutting can be tricky, but a sharp knife will save the day!
- Hone your knife skills, refresh your memory, and learn how to cut a butternut squash the right way.
FAQs
Yes, and it heats up like a dream!
Microwave: Add a splash of water to each portion and reheat in 30-second intervals, stirring between each.
Stovetop: Add to a saucepan with a tablespoon or two of water and warm through over low heat, stirring often.
Yes and no. I recommend freezing the soup without the cream and adding it when reheating. Freezing can cause the cream to separate. Though it is still possible, be prepared for potential textural changes. Adding a splash of cream as you reheat it can restore its smoothness.
How to Store
Refrigerator: Refrigerate leftovers in an airtight container for 3-4 days.
Freezer: Freeze in an airtight container (preferably without the cream) for up to 3 months.
If you enjoyed this recipe, let me know by leaving a comment, and follow me on Instagram for more tasty recipes.
Recipe
Creamy Butternut Squash and Tomato Soup Recipe
Equipment
- measuring cups and spoons
- chef's knife
- cutting board
- parchment paper
- baking sheet
- wooden spoon
- immersion blender or blender
- 5.5 quart/4.2 liter Dutch oven
Ingredients
- 4 cups butternut squash, peeled and cut into 1-inch cubes
- 3 small red onions, quartered
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt
- 2 cups passata, or tomato sauce
- 2 cups water
- 1-2 cup(s) light cream, use as much or as little to achieve the consistency you prefer
- ¼ cup chives, finely cut
Instructions
- Heat Oven & Season Vegetables: Heat the oven to 425 degrees Fahrenheit and position the rack in the middle. Toss the butternut squash, red onions, and whole garlic cloves with olive oil on a parchment-lined baking sheet, then spread them into an even layer.4 cups butternut squash, 3 small red onions, 2 tablespoons extra-virgin olive oil
- Bake: Bake for 30-40 minutes, stirring halfway through, until the squash is tender when pierced with a knife and slightly caramelized around the edges.
- Purée: Transfer the roasted vegetables to a medium saucepan, add the salt, passata, and water, and purée with an immersion blender. Over medium heat, bring to a boil, then reduce the heat to low and simmer for 10 minutes without the lid, stirring often.1 teaspoon kosher salt, 2 cups passata, 2 cups water
- Add Cream: Add the cream and continue to simmer for 10 minutes, stirring often.1-2 cup(s) light cream
- Serve: Enjoy with a baguette or crunchy ciabatta croutons, and a salad with arugula and spinach. Garnish with chives and an extra drizzle of cream if desired.¼ cup chives
Donna says
We love this soup. It’s naturally sweet and savory at the same time. Hope you enjoy it 😊