This butternut squash-tomato soup combines the nutty flavor of butternut squash with the tang of heirloom tomatoes. Both are roasted to bring out their best flavor. Then, puree the soup with broth and flavor it with thyme and turmeric. Beautiful, golden, delicious.
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When you notice that some of your heirloom tomatoes are just starting to get a little soft, you have a golden opportunity (ha, no pun intended) to make this beautiful soup. Roast the tomatoes to caramelize them a little and enhance their flavor. Then add roasted butternut squash to give the soup body and extra nutrition.
I had only a toaster oven available while waiting to move from one kitchen to another, so my amounts of vegetables were limited by the size of the baking tray. If you are cooking in a small space, with a little extra roasting time, you can make a great meal! The toaster oven might also be a good option if you don’t want to heat up the house with your big oven.
This flavorful, yet hearty soup is a crowd-pleaser and so simple to make. It does take a bit of prep to roast the ingredients, but it’s worth it to enjoy a perfect fall meal.
How to make roasted butternut-tomato soup
Step 1: Roasting
Preheat oven to 425° F. Place squash cubes in a bowl and drizzle them with 1 tablespoon oil, stir well to coat, then arrange them on parchment paper on a baking sheet. Sprinkle with salt and pepper. Roast until the squash feels tender all the way through when poked with a paring knife, about 45 minutes.
DO AHEAD TIP: Squash can be roasted 1 day ahead. Cover and chill.
Roast cut tomatoes at 425° F for 30 minutes. With a large oven, you can roast both vegetables at the same time. Watch the tomatoes for browning and remove them from the oven if they are getting too browned. The tomatoes may caramelize a bit more evenly in a large oven.
Heat remaining 1 tablespoon oil in the Instant Pot on saute, or in a large heavy pot over medium heat. Add onions and cook until softened, about 5 minutes. Make a well in the middle of the onions and add the garlic. saute for about a minute. Stir in 2 teaspoons of salt and the turmeric. Cook until fragrant, about 30 seconds.
Add the roasted squash and stir to coat. Add the tomatoes, squeezing the pulp into the pot and discarding the skins.
Pour in vegetable or chicken broth and bring the soup to a low boil. Reduce heat, add the thyme, and simmer to allow the flavors to meld, about 20 minutes. For the Instant Pot, turn off the saute setting and turn on slow-cook – medium.
Using an immersion blender, puree soup until smooth. Alternatively, allow the soup to cool for at least 15 minutes (remove the insert from the Instant Pot so it will cool). Then puree in small batches in a blender and return to the pot to warm. Season with salt and pepper.
For a meat version: stir in shredded chicken. If you are serving the soup to both meat-eaters and vegetarians, serve the shredded chicken in a bowl on the side for self-serve. If serving in individual bowls, garnish the “chicken” bowls with chicken shreds and the vegetarian ones with thinly sliced heirloom tomatoes. Then garnish with thyme sprigs.
What can I use as a vegetarian protein source?
Cooked chickpeas would be fabulous in the soup if you want to up the protein content. Be sure to check the seasonings because chickpeas can absorb a fair amount of salt.
What do you top soups with?
Consider all of the following:
Fresh herbs like thyme or chopped rosemary
Fresh chopped tomatoes
Sour cream or yogurt or a drizzle of coconut milk
- A tablespoonful of chicken or chickpeas
What to serve with this soup recipe?
How do I thicken this soup?
The butternut squash thickens the soup somewhat during cooking. For additional thickening, remove ¼ cup or so of the soup and stir in a tablespoonful of tapioca flour. Once the flour has dissolved, pour the tapioca-soup mixture back into the pot. Simmer for at least five minutes to let the tapioca hydrate.
Can I make this soup in my slow cooker?
Although I haven’t made this soup in the slow-cooker, I would saute the onions and garlic on the stovetop, then add them to the slow cooker and stir in the roasted vegetables, broth and seasonings.
This website by Crock-Pot gives the following standard conversions for a typical soup:
Typical cook time for Crock-Pot® SlowCookers to reach simmer point of 209°F:
Low: 7-8 hours to reach the simmer point
High: 3-4 hours to reach the simmer point
If you make this recipe, please let me know! Leave a comment, rate it, and don’t forget to tag a photo #amealinmind on Instagram. I’d love to see what you come up with. Thank you so much!!
Other soups you may enjoy:Print
This butternut squash-tomato soup combines the nutty flavor of butternut squash with the tang of heirloom tomatoes, both roasted for flavor. Dairy-free.
- 2 tablespoons olive oil, divided
- 1 medium butternut squash, peeled and cubed
- Salt and pepper for sprinkling
- 4–5 garlic cloves, peeled and chopped
- 1 large onion, chopped
- 2 teaspoons pink sea salt
- 1/2 teaspoon ground turmeric
- 2 pounds Heirloom tomatoes, cut in half crosswise
- 1 1/2 cups cups vegetable (or chicken) broth
- 1 teaspoon dried thyme or 1 tablespoon fresh (or rosemary)
- Freshly ground black pepper
- 2 cups shredded chicken for meat option
- Extra sliced tomatoes to garnish vegan option
- Preheat oven to 425°.
- Place squash cubes in a bowl and drizzle them with oil, stir well to coat. Place squash cubes on parchment paper on a baking sheet and sprinkle with salt and pepper. Roast until squash feels tender all the way through when poked with a paring knife, about 45 minutes. Allow to cool.
- DO AHEAD TIP: Squash can be roasted 1 day ahead. Cover and chill.
- Roast cut tomatoes at 400 degrees F for 30 minutes.
- Heat remaining 1 tablespoon oil in your Instant Pot or a large heavy pot over medium heat. Add onion and saute until softened, about 5 minutes.
- Make a well in the middle of the onions, add the garlic and stir for about a minute more.
- Stir in 2 teaspoons salt and the turmeric. Cook until fragrant, about 30 seconds. Add roasted squash and stir to coat.
- Add tomatoes, squeezing the pulp into the pot and discarding the skins.
- Pour in chicken broth; bring to a low boil on the Saute setting. Reduce heat by setting the Instant Pot on Slow-Cook, High, add the thyme and simmer to allow flavors to meld, about 20 minutes.
- Using an immersion blender, purée soup until smooth. (Alternatively, allow soup to cool slightly and purée in small batches in a blender.) Season with salt and pepper.
- For a meat version, stir in shredded chicken. If you are serving the soup to both meat-eaters and vegetarians, place the bowl of shredded chicken on the side for self-serve.
- If serving into individual bowls, garnish the “chicken” bowls with some chicken shreds and the vegetarian ones with thinly sliced heirloom tomatoes, then sprinkle with thyme sprigs.
Adapted from this recipe from Bon Appetit
Cooking time includes roasting time for the squash and tomatoes, assuming you will cook them at the same time. Add 45 minutes if using a toaster oven so that you need to roast the vegetables separately.
Keywords: gluten-free soup, Fall soup, roasted vegetable soup, butternut squash soup, heirloom tomato soup, dairy-free soup, Instant Pot, easy soup
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