This butternut squash tomato soup owes its rich, creamy texture and delicious flavour to a combination of sweet and nutty butternut squash and tangy tomato passata. Easy to make using a handful of ingredients, and nutritious!
See also creamy butternut squash lentil soup and tomato zucchini soup!
This butternut squash tomato soup is a delicious alternative to classic tomato soup. Thanks to the addition of the butternut squash this soup is wonderfully rich and creamy and has a hint of sweetness. It’s also less acidic than the classic version so you do not need to add any cream or milk.
This tomato butternut squash soup is light and nutritious, high in fibre, and low in calories. It’s also easy to make and, if you prepare the butternut squash in advance, can be put together quickly and with minimum effort.
See serving suggestions at the bottom of this post for tips on how to make this simple soup extra special.
Butternut squash tomato soup ingredients and substitutions
- Butternut squash: you can use golden butternut squash (which is sweeter) instead, if preferred.
- Passata: has a rich tomato flavour and helps create a smooth and creamy finish. Canned tomatoes do not work as well and I do not recommend using them instead.
- Tomato puree: not the same as tomato paste, which lacks the sweetness of tomato puree.
- Vegetable base: onion, garlic and celery.
- Herbs: paprika and Italian herbs. You can use a combination of sweet and hot paprikas and your favourite herb mix.
- Oil and butter: use plant-based spread for a vegan option.
- Stock: use either vegetable or chicken stock.
- Salt and pepper: to taste.
- Red pepper flakes.
Step-by-step recipe instructions
1.Prepare butternut squash: Peel and cube the butternut squash. Remove the seeds if present. Set aside.
2. Cook vegetables: In a large pot heat the oil then add the onion, garlic and celery, stir and cook over a gentle heat for 3 minutes stirring often.
3. Add squash: Add the butternut squash, paprika and herbs, and continue cooking for 4 more minutes stirring often.
4. Add tomatoes: Add the passata, tomato puree, and stock, stir, cover and bring to the boil. Lower the heat and simmer for about 40 minutes or until the butternut squash is fully cooked.
5. Puree soup: Remove from the heat and puree the soup until smooth and creamy. Add the butter, adjust the seasoning as needed and enjoy!
How to serve tomato butternut squash soup
This butternut squash and tomato soup is delicious on its own, but I recommend adding a garnish to make it extra special. I used a combination of quick homemade croutons, toasted seeds and basil with a little olive oil. Here is how to prepare it:
-1)In a non-stick pan toast cubed bread with a drizzle of oil over a medium heat until lightly browned all over stirring often. Remove from the pan and set aside. Wipe the pan to remove crumbs.
-2) To the same pan add a small handful of seeds (such as pumpkin and sunflower) and toast briefly stirring all the time. Remove from the heat and combine with several freshly chopped basil leaves and 1-2 tablespoons of extra virgin olive oil.
To serve scatter some croutons over the soup, add some of the seed mixture, sprinkle red pepper flakes over the whole thing and enjoy!
This butternut squash tomato soup is also delicious with a grilled cheese sandwich, fresh crusty bread, or garlic bread.
Variations
- Add a red bell pepper for more sweetness (see also red pepper tomato soup)
- Use a combination of butternut squash and sweet potato or yellow squash (yellow zucchini)
Top tips
- You can prepare the butternut squash in advance, cover (or store in a ziploc bag) and refrigerate it overnight.
- Refrigerate leftover tomato and butternut squash soup for up to 4 days. You may want to add a little water to loosen the consistency when reheating this soup.
- Freeze for up to 3 months.
More tomato butternut squash recipes to try next
- Chunky Butternut Squash Tomato Pasta
- Mediterranean Butternut Squash Casserole (Vegan)
- Roasted Butternut Squash Chili
- Chicken and Butternut Squash Casserole
More easy creamy soups to try next
See also these other easy, delicious soup recipes including more creamy vegan soups!
Recipe
Easy Butternut Squash Tomato Soup
Equipment
- Large pot with lid
- Stick blender
Ingredients
- 1⅓ pounds (600 g) butternut squash approx. ½ med. squash
- 1½ cups (370 g) passata
- 2 tablespoons tomato puree
- 1 red onion finely chopped
- 1 celery rib finely chopped
- 2 garlic cloves finely chopped
- 3 cups (720 ml) stock vegetable/chicken, hot
- 1 teaspoon paprika
- ½ teaspoon Italian herbs
- 1 tablespoon olive oil and butter each
- Salt and pepper to taste plus red pepper flakes for serving
Instructions
- Prepare butternut squash: Peel and cube the butternut squash. Remove the seeds if present. Set aside.
- Cook vegetables: In a large pot heat the oil then add the onion, garlic and celery, stir and cook over a gentle heat for 3 minutes stirring often.
- Add squash: Add the butternut squash, paprika and herbs, and continue cooking for 4 more minutes stirring often.
- Add tomatoes: Add the passata, tomato puree, and stock, stir, cover and bring to the boil. Lower the heat and simmer for about 40 minutes or until the butternut squash is fully cooked.
- Puree soup: Remove from the heat and puree the soup until smooth and creamy. Add the butter, adjust the seasoning as needed and enjoy!
Notes
-
- You can prepare the butternut squash in advance, cover (or store in a ziploc bag) and refrigerate it overnight.
- See Post for Serving Suggestions.
- Refrigerate leftover tomato and butternut squash soup for up to 4 days. You may want to add a little water to loosen the consistency when reheating this soup.
- Freeze for up to 3 months.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Keep in touch!
If you make this creamy tomato and butternut squash soup I’d love to know how it turned out for you. How did you serve it? Let me know in the comments below, thanks:)
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