Imagine a comforting blend of classic tomato soup and roasted squash — this butternut squash and tomato soup delivers both bright tomato tang and sweet, caramelized squash flavor. The butternut is roasted for depth (no peeling or difficult chopping required) and a touch of warming spices like ginger and turmeric adds cozy nuance. Parmesan toasts are optional but highly recommended to make this simple soup feel special.
The small parmesan toasts make an excellent crunchy topping if you have a loaf of crusty bread and some grated parmesan on hand.
Why you’ll love it
Here’s why this butternut squash and tomato soup should be in your recipe rotation:
- Quick and easy: Once the squash is roasted, active prep is minimal. The soup takes about 10 minutes to assemble and roughly 20 minutes to simmer before blending.
- Pantry-friendly: Aside from the butternut squash itself, most ingredients are common pantry staples — canned tomatoes, broth, onion, garlic and a few spices.
- No peeling required: Roasting the squash whole or in halves softens the flesh so you can simply scoop it out with a spoon — no tricky peeling or heavy chopping.
- Layered flavor: Roasting concentrates the squash’s sweetness, and roasted garlic, fresh ginger and turmeric add warmth and depth. The tomatoes bring acidity to balance the soup.
About the ingredients
A full ingredient list with measurements appears in the recipe card below. Here’s a quick overview of what matters and why.
- Butternut squash: Choose a medium to large squash or buy pre-halved pieces. Halves are convenient and safer than cutting a whole squash yourself.
- Onion and garlic: Yellow or white onion gives robust flavor; garlic is roasted with the squash for a mellow, sweet garlic note.
- Fresh ginger: Adds a lively, slightly spicy brightness that pairs surprisingly well with roasted squash. If fresh is unavailable, use a small pinch of ground ginger.
- Turmeric: A warm, earthy note that complements the squash’s sweetness and builds complexity.
- Canned tomatoes: One can of crushed or whole tomatoes provides acidity and body.
- Broth or stock: Use vegetable stock for a vegetarian version or chicken stock if preferred.
- Olive oil, salt and pepper: Simple seasonings to roast and sauté the base and to finish the soup to taste.
- Fresh herbs and toasts (optional): Chopped parsley or basil brighten the finished bowl; parmesan toasts add a savory crunch.
Ingredient Tip
Optional parmesan toasts: Thin slices of a crusty loaf, rubbed with garlic, brushed with olive oil and topped with grated parmesan make quick crisp toasts. Broil a few minutes until bubbling and golden, then float on the soup for contrast in texture and flavor.
How to make an easy butternut squash tomato soup
1. Preheat and prepare the squash: Halve the butternut squash lengthwise and scoop out the seeds. Place the halves cut-side down on an oiled baking sheet and tuck 1 garlic clove under the hollow of each half.
2. Roast: Roast the squash and garlic until the flesh is tender and beginning to caramelize, about 45 minutes depending on size. Allow to cool slightly, then scoop the flesh into a bowl and squeeze the roasted garlic from its skin.
3. Sauté aromatics and spices: In a large pot, heat a little olive oil and soften the chopped onion. Add grated ginger, turmeric and salt, and cook briefly to release their aromas.
4. Combine and simmer: Add the scooped squash, squeezed roasted garlic, canned tomatoes and broth to the pot. Bring to a boil, then reduce the heat and simmer for about 20 minutes to let the flavors meld.
5. Blend and finish: Purée the soup until smooth using an immersion blender or a countertop blender in batches. Thin with extra broth or water as needed, then season with black pepper and more salt to taste. Garnish with fresh herbs and add parmesan toasts if desired.
Helen’s Top Tips
- To avoid wrestling with a whole squash, buy pre-halved squash when possible. If cutting a whole squash, take care and use a sharp, sturdy knife.
- Test doneness with a skewer or small knife — the squash should be tender and slightly caramelized after roasting. If it’s still firm, roast a little longer.
- If you prefer, roast the squash in an air fryer at 400°F (200°C) for about 35 minutes; check for tenderness and add time as needed.
- Store peeled, chopped ginger in the freezer. Frozen ginger is easy to peel and grate when needed.
- Don’t discard the seeds — roast them as a snack. Rinse, dry, toss with oil and roast at 350°F (175°C) for 15–20 minutes until golden and crisp.
Recipe FAQs
No. Roasting softens the flesh so you can easily scoop it out with a spoon after cooking. Only remove the seeds before roasting.
Yes. Air fry at 400°F (200°C) for about 35 minutes, checking for tenderness. Timing varies with size and model, so test with a knife.
Absolutely. Roast 1-inch cubes at 400°F (200°C) for 25–30 minutes, or 35–40 minutes if frozen, until tender and caramelized. Use about 1.3–1.7 pounds (600–800 g) ready-cubed squash for a similar yield.
More topping and serving ideas
Try these simple ways to vary the soup:
- Top with parmesan toasts or serve with garlic bread or warm, crusty bread for dipping.
- Add crunchy pangrattato-style breadcrumbs or toasted nuts and seeds for texture.
- Swirl in a little sour cream, cream, or Greek yogurt for richness.
- Top with fried halloumi bites or a handful of croutons for a heartier bowl.
More easy homemade soups
Slow Cooker & Pressure Cooker
Easy Crock Pot Zuppa Toscana
Chicken
Easy Lemon Chicken Orzo Soup (Creamy & Comforting)
Soups
Easy Butternut Squash Tomato Soup
Soups
Easy Pumpkin Red Lentil Soup
Easy Butternut Squash Tomato Soup
Equipment
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Large, heavy-based pot or Dutch oven
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Immersion blender or countertop blender
Ingredients
- 1½ pounds butternut squash, halved lengthwise with seeds scooped out (a medium to large squash)
- 2 cloves garlic
- 2 tablespoons olive oil (or a preferred cooking oil)
- 1 medium to large onion, chopped
- 1 tablespoon fresh ginger, grated or finely chopped
- 1 teaspoon ground turmeric
- 1 teaspoon salt, or to taste
- 14 ounces canned tomatoes (1 can), crushed or whole
- 2 cups vegetable broth or chicken stock
- Black pepper, to taste
To serve (optional)
- Small slices of crusty bread, extra garlic and grated parmesan to make parmesan toasts
- Chopped fresh parsley, coriander or basil
Instructions
- Preheat the oven to 400°F (200°C).
- Brush a baking sheet with oil and place the butternut squash cut-side down. Tuck a garlic clove in the hollow of each half and roast for about 45 minutes or until tender. Allow to cool slightly, then scoop out the flesh and squeeze the roasted garlic from its skins.
- Heat a drizzle of oil in a large pot. Pan-fry the chopped onion until softened, then add the grated ginger, turmeric and salt and cook for another minute to release the spices’ aroma.
- Add the scooped squash, roasted garlic, canned tomatoes and broth to the pot. Stir, bring to a boil, then reduce the heat and simmer for about 20 minutes to allow flavors to meld.
- Blend the soup until smooth with an immersion blender or in a blender in batches. Thin with up to 1½ cups additional broth or water if needed. Season with black pepper and more salt to taste.
- Meanwhile, prepare parmesan toasts if using: rub bread with garlic, brush with oil, top with grated parmesan and broil until bubbling and browned. Serve the soup garnished with chopped herbs and toasts.
Notes
Ginger: Keep fresh ginger in the freezer for convenience. Frozen ginger is easy to peel and grate.
Air fryer option: Roast squash in an air fryer at 400°F (200°C) for about 35 minutes, checking for tenderness.
Whole squash: If roasting a whole butternut squash, roast until the exterior is charred and the squash feels soft to the touch (about 60–90 minutes), let cool, then cut open and scoop out the flesh.
Parmesan toasts: Instead of broiling, bake toasts for 10–12 minutes at 400°F (200°C) until golden.
Adapted from a recipe originally featured in Bon Appétit.
Nutrition
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