Roasted Tomato and Butternut Squash Soup Recipe

Sweet and savory, this roasted tomato and butternut squash soup is easy to make and full of flavor. Fresh vegetables are quickly roasted, blended until silky, and finished with a splash of cream and freshly grated Parmesan. It’s a comforting, balanced soup that pairs perfectly with a gooey grilled cheese or crusty bread.

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Why you’ll love this recipe

• Simple yet deeply flavored. Roasting the vegetables enhances their natural sweetness and creates a rich, comforting broth that’s both sweet and savory—ideal on a cool evening.
• Nutritious and fresh. This soup features butternut squash, tomatoes, carrots, onion, garlic and fresh herbs—ingredients packed with vitamins, fiber and antioxidants.
• Vibrant and attractive. The bright color and smooth texture make it a lovely starter or side dish, and it’s a family- and kid-friendly option.

Key ingredients and variations

• Butternut squash: peeled and cut into large cubes. About 4 cups (one large or two small-medium squash).
• Tomatoes: any ripe variety will work—Roma or on-the-vine are great choices.
• Onion: yellow or white for depth of flavor.
• Carrots: add natural sweetness and nutrients.
• Garlic: roast whole peeled cloves for mellowed garlic flavor.
• Olive oil and seasonings: oil plus salt, pepper, garlic and onion powder help caramelize the vegetables.
• Fresh thyme: lends earthy notes; rosemary or oregano can be used instead. If using dried herbs, use about ½ teaspoon.
• Broth: chicken or vegetable broth; bone broth works if you want more protein.
• Half-and-half: adds creaminess. Substitute heavy cream or coconut milk if preferred.
• Parmesan: freshly grated Parmigiano Reggiano adds savory depth—grating from a block offers the best flavor.

How to make roasted tomato butternut squash soup

• Chop the vegetables into large chunks. If you need tips on cutting a butternut squash, seek a dedicated guide before starting.
• Preheat the oven to 400°F (200°C).

Season the chopped vegetables with oil, garlic powder, onion powder, salt, pepper and thyme, then spread them in a single layer on a large baking sheet.

While the vegetables roast, warm the broth in a large pot. Add a few sprigs of thyme if you like extra herb flavor.

Roast the vegetables for 30–35 minutes, stirring once halfway through, until tender and caramelized in spots.

Transfer the roasted vegetables to the warm broth. Bring to a gentle boil, then reduce heat and simmer for 8–10 minutes to allow flavors to meld.

Remove any thyme sprigs and use an immersion blender to purée the soup until smooth, moving the blender in circular and up-and-down motions for an even texture.

Stir in the half-and-half and freshly grated Parmesan. Taste and adjust seasoning with salt and pepper. Serve hot with a grilled cheese, salad, croutons or your preferred sides. Enjoy!

Tips

• Add a pinch of red pepper flakes before blending for a touch of heat, or offer hot sauce at the table.
• If fresh tomatoes are poor quality or unavailable, use a can of fire-roasted tomatoes added to the broth for an easy substitute.
• Because this soup is naturally sweet, balance it with savory sides or toppings like croutons, pumpkin seeds, a dollop of Greek yogurt or sour cream, a tangy salad, or a grilled cheese sandwich.
• If the soup is too thick, thin it with additional broth or water after blending until it reaches your preferred consistency.
• Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 6 months. Thaw and reheat gently.

Frequently Asked questions

Roasted Tomato Butternut Squash Soup

Priscilla Lawrence

Quick-roasted vegetables are blended into a silky, sweet-and-savory soup, finished with cream and Parmesan. Perfect with grilled cheese or crusty bread.

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Prep Time 15 minutes mins

Total Time 50 minutes mins

Course Side Dish, Soup

Cuisine American

Servings 4 servings

Calories 248.4 kcal

Equipment

• large bowl
• large baking sheet
• spatula
• large pot
• immersion blender (or regular blender)

Ingredients

• 7-8 tomatoes chopped
• 4-5 cups butternut squash chopped
• 2 carrots chopped
• 1 onion chopped
• 6-7 cloves garlic peeled, whole, crushed
• 2 tablespoons olive oil
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt or more as needed
• ½ teaspoon black pepper or more to taste
• 1 teaspoon fresh thyme chopped
• 4 cups broth chicken or vegetable
• ¼ cup half and half
• ¼ cup freshly grated parmesan
• 1 pinch red pepper flakes optional

Instructions

• Preheat oven to 400° Fahrenheit.
• In a large bowl, combine chopped tomatoes, butternut squash, carrots, garlic and onion. Toss with olive oil, garlic powder, onion powder, salt, pepper and thyme until well coated.
• Spread the seasoned vegetables on a large baking sheet in a single layer and roast for 30–35 minutes, stirring once halfway through.
• While the vegetables roast, heat the broth in a large pot. Add thyme sprigs if desired.
• Transfer the roasted vegetables to the warm broth. Bring to a gentle boil, then simmer for 8–10 minutes.
• Remove thyme sprigs, then purée the soup with an immersion blender until smooth. Use a regular blender in batches if needed.
• Stir in half-and-half and Parmesan. Adjust salt and pepper to taste. Serve hot with your favorite sides.

Notes

• If you don’t have an immersion blender, a regular blender works—blend in batches and handle hot soup carefully.
• Half-and-half can be swapped for heavy cream or coconut milk for a dairy-free version.

*Nutrition values are approximate per serving and may vary based on ingredients and portion sizes.

Nutrition

Serving: 1serving | Calories: 248.4kcal

Have you made this recipe?Leave a review below or tag @Sprinkledwithbalance on social media!

About Priscilla Lawrence

Hi, I’m Priscilla Lawrence. I develop approachable, nutrient-rich recipes that are flavorful without being complicated. I’m a mom, former certified nutritionist, recipe developer and food photographer based in California, born and raised in France.

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