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Butternut Squash & Tomato Soup

Butternut Squash & Tomato Soup

Sweet squash and tangy tomato combine in this delicious soup
Course Soup
Cuisine British
Keyword Soup
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 6
Calories 113kcal
Author katsvegkitchen


  • 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


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