Sweet squash and tangy tomatoes are the perfect partners in this tasty soup! This lovely warming Butternut Squash & Tomato Soup is perfect comfort food. It's naturally vegan and dairy free, so everyone can enjoy it together. Plus it's easy to make and leftovers can be frozen for later.
What's great about this recipe
- It's low calorie, but high in nutrients
- It is a filling and tasty lunch option
- It's suitable for both vegetarians and vegans
- You can make it in advance and freeze any leftovers for another day
- It's easy to make and delicious!
What you will need
- Butternut squash - this fabulous orange vegetable is roasted then added to the soup for lots of lovely flavour and natural sweetness
- Sage - this fragrant herb is a perfect compliment to the squash and tomato. You can use fresh or dried sage
- Onion - a medium sized white onion is perfect for this recipe
- Garlic - fresh garlic is always preferable, but if you're short on time you can use a ready made puree or frozen garlic too
- Tomato Puree - gives the recipe a yummy boost of tomato flavour
- Chopped tomatoes - I use tinned tomatoes for this recipe, but you could use fresh ones too if you prefer
- Vegetable stock - a great flavour boost! My favourite are Oxo cubes, but you can use your favourite brand
- Sugar & salt - help to balance the flavours of this recipe. I used granulated sugar, or you can use caster/superfine sugar if you have it
How to make Butternut Squash & Tomato Soup
Toss the chunks of butternut squash in oil and sprinkle over the sage. Roast them for 25-30 minutes until soft and slightly caramelised around the edges. Meanwhile, cook the onion and garlic in a large pot until soft.
Add the chopped tomatoes, tomato puree, vegetable stock, water and sugar. Bring the mixture to a simmer for 10-15 minutes. Add the squash and blend the soup. Add salt to taste, and more water if you prefer a thinner soup.
How long does this soup last and can it be frozen?
Once fully cooled, it will keep in the fridge in an airtight container for 3 days. It can also be frozen for up to 3 months. To defrost, put it in the fridge overnight, or on the kitchen counter. Depending on the temperature of your kitchen the time it takes to defrost will vary. Re-heat the soup either in a pan on a low heat, or in the microwave. Microwave in short blasts and stir regularly.
Can this recipe be made vegan?
This recipe is already naturally vegan and dairy free, so you don't need to do anything differently.
Can this recipe be made in a soup maker?
Most soup makers chop, cook and blend the ingredients. You will still need to chop up the butternut squash and roast it in the oven, but everything else can be done by your soup maker providing it offers all these features.
What can you serve with this soup?
- Your favourite bread, spread with butter or margarine
- Crunchy croutons
- Grilled cheese
- Garlic bread
More tips for making Butternut Squash & Tomato Soup:
- I've made this soup before using pre-prepared frozen butternut squash. You can roast it straight from frozen and add to the soup in the same way
- To blend the soup, you can either use a stick blender or transfer the soup to a food processor. Make sure your food processor is suitable for hot liquids before doing this
- If you like your soup spicy, feel free to add fresh or dried chilli.
Recommended equipment & ingredients*
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Butternut Squash & Tomato Soup
- 2 tbsp Vegetable oil
- 1 kg Butternut squash chopped into chunks
- 3 tsp Dried sage
- 1 Medium white onion diced
- 2 cloves Garlic
- 1 tbsp Tomato puree
- 800 g Chopped tomatoes tinned
- 1 tsp Sugar
- 1 ½ tsp Salt
- 1 Vegetable stock cube I used Oxo
- 150 ml Water (or more if you prefer a thinner soup)
- Pre-heat your oven to 180C Fan/200C/400F/Gas Mark 6
- Peel and deseed the squash, then cut it into chunks. Toss the squash in little oil and with the sage, then roast it on a baking tray in the oven for 25-30 minutes until it is soft
- Warm the vegetable oil in a pot on a low heat, add the onion and garlic, and cook for around 5 minutes until soft
- Add the chopped tomatoes, tomato puree, vegetable stock, sugar and water. Bring it to a gentle simmer for 10 minutes
- Then, take off the heat and add the roasted squash to the mixture. Use a stick blender to puree the soup
- Add the salt to taste, then you can also add more water too at this point if you'd like a thinner soup
- Serve warm, or allow to fully cool and store in the fridge or freezer for later use