Best 7 Roasted Butternut Squash And Tomato Soup Recipes

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Roasted butternut squash and tomato soup is a delicious and nutritious meal that can be enjoyed for lunch or dinner. This soup is also a great way to use up leftover roasted butternut squash or tomatoes. With its creamy texture and slightly sweet flavor, roasted butternut squash and tomato soup is a comforting and satisfying dish that can be a fantastic appetizer or the main course. The roasting process brings out the natural sweetness of the butternut squash and tomatoes, while the addition of spices and herbs creates a complex and flavorful soup.

Here are our top 7 tried and tested recipes!

ROASTED BUTTERNUT SQUASH SOUP



Roasted Butternut Squash Soup image

Here's a rich soup for an autumn day--winter squash is roasted and pureed and blended into a creamy broth seasoned with cinnamon and roasted coriander.

Provided by Progresso

Categories     Trusted Brands: Recipes and Tips     Progresso®

Time 1h

Yield 4

Number Of Ingredients 15

2 tablespoons butter
2 cups raw winter squash (butternut, hubbard, acorn)
Salt and pepper
2 tablespoons extra-virgin olive oil
½ cup diced onion (1/4-inch)
¼ cup diced celery (1/4-inch)
¼ cup diced carrot (1/4-inch)
1 cinnamon stick
Sea salt and freshly ground pepper
1 (32 ounce) carton Progresso® chicken broth
½ teaspoon ground toasted coriander
Roasted Winter Squash (above)
½ cup half-and-half, if desired*
2 tablespoons toasted pumpkin seeds
½ cup Progresso® plain Panko crispy bread crumbs, toasted light brown in saute pan over medium heat

Steps:

  • To make roasted winter squash: Heat oven to 375 degrees F. Heat butter over medium-high heat in an ovenproof saute pan; add diced squash, salt and pepper. When squash begins to brown, place pan in oven. Roast for 15 minutes or until medium-brown on all sides. Remove from oven and let cool slightly. Puree in food processor, or mash with potato masher or ricer. Measure 1 1/2 cups squash; reserve.
  • To make soup: Heat the olive oil in a large saucepan over medium heat until hot. Add the onion, celery, carrot and cinnamon stick; saute until soft but not brown, about 10 minutes. Season with salt and pepper. Add the broth and the coriander; bring to a boil. Simmer for several minutes. Stir in reserved squash until smooth; simmer gently to let the flavors meld, about 10 minutes. Discard the cinnamon stick.
  • Puree the soup using an immersion blender or in a blender until smooth. (The soup can be made ahead to this point, cooled, covered, and refrigerated for several days or frozen for about 1 month. It will thicken as it cools and may need thinning with broth or water when reheating.)
  • Return the soup to the pan and reheat gently. Add the half-and-half. Adjust the seasoning with salt and pepper. Top each serving with pumpkin seeds and toasted bread crumbs.

Nutrition Facts : Calories 350.3 calories, Carbohydrate 29.9 g, Cholesterol 26.5 mg, Fat 22.7 g, Fiber 2.3 g, Protein 7.8 g, SaturatedFat 7.2 g, Sodium 1387.9 mg, Sugar 2.7 g

ROASTED BUTTERNUT SQUASH AND TOMATO SOUP



Roasted Butternut Squash and Tomato Soup image

A wonderful variant of the traditional butternut squash soup. If you can get Muir Glen fire roasted tomatoes, they add a wonderful flavor to this soup.

Provided by ALH7401

Categories     Vegetable

Time 1h45m

Yield 1 1/2 quart

Number Of Ingredients 15

2 butternut squash
4 tablespoons olive oil
2 small onions, diced
2 leeks, sliced (white portion only)
2 carrots, peeled and chopped
1 stalk celery, sliced
4 garlic cloves
1 (24 ounce) can fire-roasted tomatoes, diced
4 cups chicken stock
1/4 cup heavy cream
salt
pepper
1/2 cup heavy cream, whipped with
2 teaspoons Pernod, season with
salt and pepper

Steps:

  • Heat oven to 375°F.
  • Cut squash in half lengthwise and remove seeds.
  • Place squash on a sheetpan, cut side down.
  • Bake until soft (Pushing on it with a finger should leave an impression in the flesh).
  • Remove flesh from the skin.
  • Heat olive oil in a large pan over low heat.
  • Still over low heat, cook onion, leeks, carrots, celery, and garlic until soft.
  • Add squash and tomatoes, cook gently for 10 minutes.
  • Add stock.
  • Salt and pepper to taste.
  • Simmer for 20-25 minutes.
  • Puree in batches until smooth.
  • Return to a clean pan and add cream.
  • Heat just to a boil.

CHUNKY BUTTERNUT SQUASH AND TOMATO SOUP



Chunky Butternut Squash and Tomato Soup image

Our new fall favorite, this delicious soup is a combination of basic ingredients and a generous helping of vegetables. If you love butternut squash as much as we do, you'll love this hearty soup!

Provided by TTV78

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Tomato Soup Recipes

Time 1h15m

Yield 4

Number Of Ingredients 16

1 tablespoon butter
1 tablespoon olive oil
1 large onion, chopped
4 cups peeled and cubed butternut squash
2 cups carrots, chopped
2 cups celery, chopped
3 cloves garlic, minced
2 cups milk
1 tablespoon Italian seasoning
1 tablespoon cornstarch
1 (14.5 ounce) can no-salt-added diced tomatoes
1 ¼ cups low-sodium chicken broth
1 (8 ounce) can tomato sauce
1 ¼ teaspoons sea salt
¾ teaspoon ground black pepper
2 tablespoons chopped fresh basil

Steps:

  • Heat butter and olive oil in a large pot over medium heat. Add onion; cook and stir until tender and translucent, about 5 minutes. Add butternut squash, carrots, celery, and garlic. Stir to combine and cook until slightly tender, about 2 minutes.
  • Pour milk and Italian seasoning into the pot with the butternut squash mixture. Stir in cornstarch gradually until combined. Bring to a boil. Mix in diced tomatoes, broth, and tomato sauce. Bring to a boil. Reduce heat to low and simmer until flavors are well combined and squash is softened, about 45 minutes. Season with salt and pepper. Pour soup into bowls and sprinkle basil over each.

Nutrition Facts : Calories 282.8 calories, Carbohydrate 44.4 g, Cholesterol 18.7 mg, Fat 9.6 g, Fiber 8.5 g, Protein 9.8 g, SaturatedFat 4.1 g, Sodium 1059.6 mg, Sugar 19.3 g

TOMATO SQUASH SOUP



Tomato Squash Soup image

Provided by Molly Yeh

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 14

1 butternut squash (2 1/2 to 3 pounds), halved lengthwise and seeded
2 1/2 tablespoons olive oil, plus more for serving
3/4 teaspoon kosher salt, plus more to taste
Black pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon sweet paprika
1/4 teaspoon cayenne pepper
1/8 teaspoon ground cloves
1 large onion, chopped
4 cloves garlic, minced
Leaves from 4 sprigs fresh thyme
2 cans (28 ounces each) fire-roasted tomatoes
3 cups vegetable broth
Parmesan cheese, for serving

Steps:

  • Preheat the oven to 375 degrees F.
  • Place the squash halves cut side up on a baking sheet and brush the insides with 1/2 tablespoon of the olive oil. Sprinkle evenly with 1/4 teaspoon salt, a few turns of black pepper, the cinnamon, paprika, cayenne, and cloves and bake until a fork pokes easily into the center. Begin checking for doneness after 1 hour.
  • Meanwhile, in a large pot, heat the remaining 2 tablespoons olive oil over medium heat. Add the onion and remaining 1/2 teaspoon salt. Cook, stirring, until the onion is soft and translucent, 5 to 7 minutes. Add the garlic and thyme and cook for 2 more minutes. Transfer the mixture to a blender or food processor, add the tomatoes with their juices, and blend until very smooth. Return the mixture to the pot.
  • Scoop the insides out of the squash and place it in the blender with the vegetable broth and blend until very smooth. Add it to the pot, bring it to a boil over high heat, then reduce to a simmer. Simmer, covered, for 20 minutes, stirring occasionally. Taste and adjust seasonings as desired. Ladle into bowls, drizzle with olive oil, and top with grated Parmesan.

ROASTED BUTTERNUT SQUASH SOUP



Roasted Butternut Squash Soup image

Provided by Michael Chiarello : Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 29

2 tablespoons extra-virgin olive oil
1/2 cup (1/4-inch) diced onion
1/4 cup (1/4-inch) diced celery
1/4 cup (1/4-inch) diced carrot
1 cinnamon stick
Sea salt, preferably gray salt
Freshly ground black pepper
About 4 cups chicken stock or canned low-salt chicken broth
1/2 teaspoon ground toasted coriander, optional
1 1/2 cups Roasted Winter Squash, recipe follows
1/2 cup half-and-half, optional
1/4 cup mascarpone cheese, optional
2 tablespoons toasted pumpkin seeds, optional
About 3 pounds butternut squash (preferably 1 large squash)
Gray salt
Freshly ground black pepper
1/2 cup (1 stick) unsalted butter
2 tablespoons finely chopped fresh sage leaves
2 tablespoons granulated sugar
1/4 cup balsamic vinegar
1/4 cup dark unsulfured molasses
2 teaspoons Toasted Spice Rub, recipe follows
1/4 cup fennel seeds
1 tablespoon coriander seeds
1 tablespoon peppercorns
1 1/2 teaspoons red pepper flakes
1/4 cup (1 ounce) pure California chili powder
2 tablespoons kosher salt
2 tablespoons ground cinnamon

Steps:

  • For the soup:
  • Heat the olive oil in a large saucepan over medium heat until hot. Add the onion, celery, carrot, and cinnamon stick and saute until soft but not brown, about 10 minutes. Season with salt and pepper.
  • Add the chicken stock and the coriander, if using, and bring to a boil. Simmer for several minutes. Stir in the squash until smooth, then simmer gently to let the flavors meld, about 10 minutes. Discard the cinnamon stick.
  • Puree the soup in a blender until smooth. (The soup can be made ahead to this point, cooled, covered, and refrigerated for several days or frozen for about 1 month. It will thicken as it cools and may need thinning with stock or water when reheating.)
  • Return the soup to the pan and reheat gently. Add the half-and-half, if using. Adjust the seasoning with salt and pepper. Keep warm until service.
  • To serve:
  • Ladle the soup into serving bowls. Garnish evenly, with the cheese and pumpkin seeds, if desired.
  • Preheat the oven to 400 degrees F. Peel the squash with a vegetable peeler. Halve lengthwise, discard the seeds, then cut into 1-inch dice. Place in a large bowl and season with salt and pepper.
  • Heat the butter in a medium skillet over medium-high heat. When the butter ceases to foam and has turned a light brown, pull the pan off the heat and immediately add the sage, sugar, vinegar (stand back so as not to get splattered), molasses and toasted spice rub. Mix well and let simmer over medium-low heat for 1 to 2 minutes to meld the flavors.
  • Pour the vinegar mixture over the squash and toss well, then transfer to a heavy rimmed baking sheet or baking dish large enough to hold the squash in a single layer. Place in the oven and roast, tossing at least once, until very tender and caramelized, about 45 minutes to 1 hour. Set aside until cool enough to handle but still warm, so the liquids are runny.
  • Working in batches, if necessary, transfer the warm squash and all the cooking liquids to a food processor and process until smooth. Use immediately, refrigerate for up to 5 days, or freeze for up to 2 months.
  • Serving suggestions: Serve the puree on its own as a side dish for roast chicken, turkey, or pork; stir into polenta just before the end of cooking; use as a stuffing for ravioli; make into a soup; or use to flavor pastina. Or omit the sage, season with ground cinnamon and freshly grated nutmeg to taste, and use as a substitute for canned pumpkin in your favorite pumpkin pie recipe.
  • Toast the fennel seeds, coriander seeds, and peppercorns in a small, heavy pan over medium heat. When the fennel turns light brown, work quickly. Turn on the exhaust fan, add the red pepper flakes, and toss, toss, toss, always under the fan. Immediately turn the spice mixture out onto a plate to cool.
  • Put mixture into a blender with the chili powder, salt, and cinnamon and blend until the spices are evenly ground. If you have a small spice mill or a coffee grinder dedicated to grinding spices, grind only the fennel, coriander, pepper, and chili flakes. Pour into a bowl and toss with the remaining ingredients. Keep the spice mix in a glass jar in a cool, dry place, or freeze.

ROASTED BUTTERNUT SQUASH SOUP



ROASTED BUTTERNUT SQUASH SOUP image

This is the easiest way to make butternut squash soup, no peeling and dicing necessary. Simply halve the squash and roast it in the oven. The roasted flesh is easily scraped from the skin to simmer with sautéed onion, garlic, and RawSpiceBar's Pumpkin Spices before blending with a bit of cream. For a bit of crunch, garnish with pumpkin seeds.

Provided by RawSpiceBar

Categories     Vegetable

Time 40m

Yield 9-10 serving(s)

Number Of Ingredients 7

1 . set 2 medium whole butternut squash, halved lengthwise and seeds removed
2 . set 2 tbsp unsalted butter
3 . set 1/2 medium yellow onions
4 . set 3 garlic cloves, minced
6 . set 1 tsp kosher salt, plus more as needed
7 . set 1/3 cup heavy cream
8 . set 1/2 cup toasted pumpkin seeds, for garnish (optional)

Steps:

  • Heat the oven to 425°F and arrange a rack in the middle.
  • Line a baking sheet with aluminum foil. Place the squash pieces cut-side up on the baking sheet. Melt 1 tablespoon of the butter and brush all of it over the tops and insides of the squash halves. Season generously with salt and pepper. Roast until knife tender, about 50 minutes to 1 hour.
  • Chop onion into medium dice. Melt the remaining tablespoon of butter in a large saucepan or Dutch oven over medium heat. Add the onion, season with salt and pepper, and cook, stirring occasionally, until softened, about 7 minutes. Add minced garlic and stir until fragrant, about 2 minutes. Add RawSpiceBar's Pumpkin Spices and stir for an additional 2 minutes. Remove the pan from the heat and set aside.
  • When the squash is ready, set the baking sheet on a wire rack until the squash is cool enough to handle. Using a large spoon, scoop the flesh into the saucepan.
  • Add broth and bring to a boil over medium-high heat. Reduce heat to medium low and simmer, stirring occasionally and breaking up any large pieces of squash, until the flavors meld, about 15 minutes. Remove pan from the heat and stir in the cream.
  • Using a blender, purée the soup in batches until smooth. Taste and season with salt and pepper as needed. Serve garnished with the pumpkin seeds, if using.

Nutrition Facts : Calories 73.4, Fat 0.2, Sodium 6.7, Carbohydrate 18.6, Fiber 3.2, Sugar 4.3, Protein 1.8

ROASTED BUTTERNUT SQUASH SOUP



Roasted butternut squash soup image

James Martin tops his squash soup with crispy pancetta and toasted pine nuts for added texture and a dinner party feel

Provided by James Martin

Categories     Lunch, Soup

Time 50m

Number Of Ingredients 11

70g pack cubetti di pancetta
1 butternut squash , peeled and chopped
1 large onion , chopped
2 garlic cloves , chopped
1 tbsp clear honey
3 rosemary sprigs
600ml chicken stock
150ml white wine
100ml double cream
juice 1 lemon
25g toasted pine nut

Steps:

  • Heat oven to 200C/180C fan/gas 6. Put the pancetta in a frying pan and fry until crispy. Set aside. Put the squash, onion and garlic in a large roasting tin. Add the honey and rosemary, then roast for about 30 mins, turning squash halfway through, until cooked, tender and golden brown.
  • Remove tin from the oven, take out the rosemary and discard. Transfer contents of tin to a food processor with the stock, wine, cream and lemon juice. Season, then blend until smooth.
  • Transfer mixture to a large saucepan and reheat. Divide soup between individual bowls and top with a sprinkle of pine nuts and pancetta. Serve with Goat's cheese & rosemary tarts if you like (see Goes well with...').

Nutrition Facts : Calories 342 calories, Fat 21 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 15 grams sugar, Fiber 5 grams fiber, Protein 12 grams protein, Sodium 0.83 milligram of sodium

Tips:

  • Choose ripe, firm butternut squash for the best flavor.
  • Roasting the butternut squash before adding it to the soup intensifies its sweetness and flavor.
  • Use a variety of tomatoes for a more complex flavor. Cherry tomatoes, Roma tomatoes, and heirloom tomatoes all work well.
  • Add a touch of heat with cayenne pepper or red pepper flakes.
  • Garnish the soup with fresh herbs such as thyme, basil, or parsley.
  • Serve the soup with a side of crusty bread or crackers.

Conclusion:

This roasted butternut squash and tomato soup is a delicious and easy-to-make meal that is perfect for a cold day. It is packed with flavor and nutrients, and it can be easily customized to your liking. Whether you like your soup thick or thin, spicy or mild, this recipe is sure to please. So next time you are looking for a warm and comforting meal, give this roasted butternut squash and tomato soup a try. You won't be disappointed!

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