Creamy Butternut Squash and Tomato Soup Recipe

A bowl of butternut squash and tomato soup.

5 from 1 vote

Creamy Butternut Squash and Tomato Soup Recipe

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.

Prep Time20

Total Time1 20

Course: Main Course, Soup

Cuisine: Canadian, American

Keyword: butternut squash and tomato soup, butternut squash soup, creamy buttenut squash soup, creamy tomato soup, easy, healthy, soup

Servings: servings

Calories: 141kcal

Author: Donna Poirier

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

Notes

Refrigerate leftovers in an airtight container for 3-4 days.

Freeze in an airtight container (preferably without the cream) for up to 3 months.

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.

Nutrition