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    Butternut Squash & Tomato Soup

    25 April 2021 by katsvegkitchen 4 Comments

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    Butternut Squash & Tomato Soup
    Butternut Squash & Tomato Soup

    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.

    Butternut Squash & Tomato Soup

    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.

    Butternut Squash & Tomato 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.

    Butternut Squash & Tomato Soup

    What can you serve with this soup?

    • Your favourite bread, spread with butter or margarine
    • Crunchy croutons
    • Crackers
    • 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.
    Butternut Squash & Tomato Soup

    Recommended equipment & ingredients*

    • Soup pot
    • Roasting tray
    • Chefs knives
    • Hand blender
    • Garlic press
    • Chopping boards
    • Ladle
    • Soup spoons

    *I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting Kat's Veg Kitchen!

    Butternut Squash & Tomato Soup
    Butternut Squash & Tomato Soup
    Print Recipe Pin Recipe Rate this Recipe
    5 from 2 votes

    Butternut Squash & Tomato Soup

    Sweet squash and tangy tomato combine in this delicious soup
    Prep Time15 mins
    Cook Time50 mins
    Total Time1 hr 5 mins
    Course: Soup
    Cuisine: British
    Keyword: Soup
    Servings: 6
    Calories: 113kcal
    Author: katsvegkitchen

    Ingredients

    • 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)
    Metric - US Customary

    Instructions

    • 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
    Made this recipe?Share on Instagram with me @KatsVegKitchen or tag #katsvegkitchen!

    Nutrition

    Calories: 113kcal | Carbohydrates: 28g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 903mg | Potassium: 881mg | Fiber: 5g | Sugar: 8g | Vitamin A: 17890IU | Vitamin C: 49mg | Calcium: 130mg | Iron: 3mg

    If you like this, check out more of my Soup recipes!

    « Chocolate & Banana Oat Smoothie
    Butternut Squash, Leek & Stilton Tart »

    Reader Interactions

    Comments

    1. Medbh

      May 02, 2021 at 1:56 pm

      5 stars
      I made this soup at the start of the year when I had (yet again) bought a butternut squash I didn't know what to do with, I love tomatoes and love tomato soup and the addition of butternut squash really bangs it up a few notches. Even coming into the warmer weather there will always be a batch of this in my freezer. Excellent recipe and goes down so well with a nice warm crusty bread roll.

      Reply
      • katsvegkitchen

        May 02, 2021 at 4:35 pm

        Thank you so much for such lovely feedback! I'm so happy you like this soup recipe!

        Reply
    2. Suzanne

      October 09, 2022 at 8:41 pm

      5 stars
      this recipe is soooo good! I omitted the sage as I didn’t have any fresh or dried, which I’m sure would have added more depth of flavour, yet it was still really delicious. I also didn’t have enough fresh garlic, so I added some garlic powder. My cubed squash was about 50% more than called for, so I kind of winged the liquid; as a result it was very thick, so I just added some water and broth. This recipe is very forgiving. This one is a definite keeper!

      Reply
      • katsvegkitchen

        October 30, 2022 at 10:34 pm

        Thanks so much for your lovely feedback Suzanne!

        Reply

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    About Kat

    Hello and welcome to my vegetarian kitchen! I’m a food and animal lover who loves to cook delicious vegetarian and vegan food for my family. I hope you’ll enjoy my recipes no matter what your diet – everyone who loves good food is welcome here! Read more...

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