This bowl of butternut squash soup with tomatoes is nourishing, light, bright, and full of flavor. With just one taste, this butternut soup redefines comfort food.
💡 Did you know?
Pumpkin seeds (pepitas) aren’t just a crunchy topping; they’re packed with zinc, magnesium, and plant-based protein, which help boost immunity and keep us full longer. Sprinkling them on soup adds both nutrition and texture - win-win!
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Reasons to 💓butternut squash tomato soup
- Simple ingredients - Prepared with pantry staples like squash, tomatoes, onion, garlic, nothing fancy or hard to find.
- Totally crave-worthy soup - A perfect blend of butternut squash and tomatoes creates a rich, velvety soup that’s bursting with flavor.
- Comforting yet light -It’s cozy and warming, ideal for lunch, a light dinner, or a starter.
- Healthy, hearty, and soothing- As it is packed with fiber, vitamins, and antioxidants.
- Perfect for meal prep - Make-ahead and freezer-friendly recipe, making it a go-to batch cooking option.
Butternut and tomato soup
Soup season has its own kind of magic, each spoonful making it perfect for chilly days, and offering warmth and ease on both lazy and busy weeknights. And today, I'm sharing one of my favorite blends of cozy and bold, squash and tomato soup made with all handy, everyday ingredients.
In this vibrant, creamy soup, the sweetness of butternut squash gently balances the acidity of tomatoes. Hints of onion, garlic, pepper, a touch of cream, and the crunch of pumpkin seeds make every spoonful feel like a warm hug from heaven!
Craving more plant-based goodness? Don’t miss my cucumber salad boats prepared with fresh veggies and super healthy + delicious olive avocado chutney!
Ingredients
To make butternut squash soup tomato, you need the following items:
Butternut squash - To make things easier, I used a pre-cut half of a butternut squash from the store. Scrape out the seeds and stringy bits from the rounded bulb, then remove the tough outer skin. Slice the squash into chunks and give them a good rinse.
Tomatoes - Use fresh red, vibrant tomatoes if available.
Vegetable stock - It enhances the depth of the soup with the flavor of different vegetables.
Thick cream/heavy Cream - Add richness and creaminess to this butternut and tomato soup. Learn the technique for making whipped cream by hand using heavy cream.
See the recipe card for quantities.
How to make butternut tomato soup?
You can find this easy, gluten-free butternut squash tomatoes soup video below, but here is a quick overview of the procedure:
Start by preparing the vegetables, washing them thoroughly, rinsing well, and chopping them into small pieces.
Step-1 In a pan, heat the oil over low heat. Add chopped garlic and sauté for a minute. Stir in the chopped onion and cook until soft and translucent.
Step-2 Toss in the butternut squash chunks and chopped tomatoes. Add spices and cook for 2-3 minutes on low heat.
Step-3 Pour in the vegetable stock. Bring to a boil, then reduce to a simmer. Cover and cook for 15–20 minutes, or until the squashes and tomatoes are soft.
Step-4 Check if the squash and tomatoes are cooked by pressing them gently with a spoon in the ladle; they should cut through easily. Turn off the heat.
Let it cool for some minutes. Carefully transfer to a blender in batches (left image below). Blend until smooth and creamy (right image below).
Alternatively, you can use an immersion blender in the pan to blend the butternut-tomato mixture.
Pour the tomato squash soup into the pan and warm it for 5–7 minutes. Adjust the consistency by adding vegetable stock if needed.
Stir in the heavy cream and adjust the seasoning to taste. Cook for an additional 2 minutes over low heat, stirring constantly.
To serve, ladle the butternut squash tomato soup into bowls and top with cream and pumpkin seeds.
Storage
- Allow the soup to cool to room temperature before storing. This helps prevent condensation and keeps the soup from becoming watery.
- Store the butternut with tomato soup in an airtight container in the refrigerator for up to 3–4 days.
- Butternut tomato soup can be frozen for up to 3 months.
Serving Suggestions
- Pair it with garlic bread or cheese avocado toast for a light, hearty meal.
- Crispy on the outside and tender inside, these low-calorie bread snacks, fritters, and air-fried carrots and potatoes make a delightful accompaniment.
- Soft and fluffy veggie egg bites are ideal for soaking up every last drop of the soup.
- Pair it with nutritious and hearty salads, such as cucumber beet salad and light nutty crunchy veg salad, for a healthy lunch combo.
- These healthy steamed stir-fried vegetables can enhance the soup with both color and flavor.
- Egg fry masala and Vietnamese omelette pair well with this soup.
- Serve this butternut tomato soup with quinoa cottage cheese for a filling meal.
- Serving squash soup with sandwiches such as grilled cheese sandwiches, veg mayonnaise sandwich, and chicken mayo sandwiches makes for a comforting and satisfying meal.
Expert Tips
- Avoid boiling the soup once cream is added, as high heat can cause the cream to separate and curdle.
- If the soup thickens after storing, simply stir in a little vegetable broth or water to loosen it to your preferred consistency.
- To preserve the best texture, skip adding cream before freezing. Instead, add fresh cream when reheating and serving.
🥄 More Cozy Recipes to Try!
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If you make this healthy gluten-free, tomato butternut squash soup recipe, please comment or share a picture of your butternut tomato soup version on Instagram with the hashtag #tipsnrecipes!
🧾Recipe
Butternut Squash Soup with Tomatoes
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Equipment
- Blender
Ingredients
- 700 g Butternut squash
- 3 Tomatoes
- 1 Onion
- 3-4 cloves Garlic
- 1 tablespoon Oil/Butter
- 4 cups Vegetable stock
- ½ cup Heavy cream
- 1 teaspoon Salt
- 1 teaspoon Cumin powder
- 1 teaspoon Black pepper crushed
- 2-3 tablespoon Pumpkin seeds
Instructions
- Wash all the vegetables thoroughly, rinse well, and chop them into small pieces. In a pan, heat the oil over low heat. Add chopped garlic and sauté for a minute. Stir in the chopped onion and cook until soft and translucent.
- Toss in the butternut squash chunks and chopped tomatoes. Add spices and cook for 2-3 minutes on low heat.
- Pour in the vegetable stock. Bring to a boil, then reduce to a simmer. Cover and cook for 15–20 minutes, or until the squashes and tomato are soft. Turn off the heat.
- Let it cool for some minutes. Carefully, transfer to a blender and blend until smooth and creamy.
- Pour the tomato squash soup back into the pan and warm it for 5–7 minutes. Adjust the consistency by adding vegetable stock if needed.
- Stir in the heavy cream and adjust the seasoning to taste. Cook for an additional 2 minutes over low heat, stirring constantly.
- To serve this yummy butternut squash soup with tomatoes soup, ladle it into bowls and top with cream and pumpkin seeds.
Video
Notes
- Avoid boiling the soup once cream is added, as high heat can cause the cream to separate and curdle.
- If the soup thickens during storage, simply stir in a splash of vegetable stock or water to loosen it up.
- Leave out the cream if freezing. Add it fresh when reheating to maintain a smooth texture.
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Nutrition
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Vasudha Hospital in Mancherial says
This butternut squash tomato soup recipe is a comforting delight! Loved how simple yet flavorful it turned out. The step-by-step guide made cooking easy, and the cream with pumpkin seed topping was a lovely touch. It’s nourishing, cozy, and perfect for chilly evenings. Thanks for this wonderful and healthy recipe!