It's creamy, it's cosy, and it's bursting with roasted flavour - this butternut squash and tomato soup is everything you want in a fall recipe. Sweet roasted pumpkin, caramelised tomatoes, earthy carrots, and a whole bulb of roasted garlic come together in a silky, rich bowl of comfort.
This recipe is part of my fall soup recipe series. (Hello, carrot and pumpkin soup or tomato carrot soup with meatballs and the list goes on!) It pairs beautifully with warm herb focaccia or any crusty bread. You'll want that bread for dunking, trust me.
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Why This Recipe Works for Fall
There's something about roasted vegetables in autumn that feels right. The cooler nights call for a bowl of something warm, and this butternut squash tomato soup delivers every time. It's simple enough for a weeknight dinner, but elegant enough to serve as a starter for your Thanksgiving table or any fall gathering.
Ingredients
- Butternut pumpkin
- Ripe tomatoes
- Carrots
- Brown onion
- Whole bulb garlic
- Fresh thyme
- Olive oil
- Sugar (only if tomatoes very acidic or if you use canned tomatoes)
- Vegetable or chicken stock
- Smoked paprika (optional)
- Salt & pepper
See recipe card for quantities.
Instructions
Step 1: Prepare the garlic
Cut the top from the garlic bulb, drizzle with oil, and wrap in foil to roast until soft, sweet, and golden in the oven.
Step 2: Roast until caramelised
Place the tray of veg and the wrapped garlic into the oven, roasting until the veg are tender and edges caramelised.
Step 3: Squeeze roasted garlic
Once cooled slightly, squeeze the soft roasted garlic cloves out of their skins. Add them to the pot with the roasted vegetables.
Step 4: Add veg and garlic to pot
Tip the roasted butternut squash, tomatoes, carrots, onion, and garlic into a large pot, discarding the woody thyme sprigs and tomato vines.
Step 5: Add stock to the pot
Pour hot vegetable stock into the pot with the roasted vegetables and garlic. Season with smoked paprika.
Step 6: Blend until smooth
Using a stick blender, blend the vegetables and stock together until the soup is smooth with no visible chunks.
Hint: Roast the veggies a day in advance, store them in the fridge, then blitz with stock for a fast 15-minute dinner.
Variations
- Spicy: Add a pinch of chilli flakes when blending.
- Sweet: Replace 125 ml of the stock with still apple cider for a subtle fall sweetness.
- Deluxe: Garnish with crispy bacon bits or toasted walnuts.
Equipment
- Large roasting tray
- Foil for garlic
- Stick blender (or standard blender, just blend in batches)
- Large pot
A stick blender makes this butternut tomato soup so much easier - you can blend directly in the pot, less mess.
Storage
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: This soup freezes beautifully. Freeze in portions for up to 3 months.
Top Tip
Taste the soup first - only add sugar at the end if needed. A small teaspoon will balance the tomatoes' acidity and highlight the sweetness of the roasted vegetables.
FAQ
Yes, this roasted tomato and butternut squash soup reheats really well. Make it 1-2 days ahead and keep in the fridge.
Absolutely! Cool completely before freezing. Thaw overnight in the fridge and reheat gently on the stove.
This tomato butternut squash soup is perfect with crusty bread, focaccia, or grilled cheese sandwiches.
Fall soup series
Looking for other recipes like this? Try these:
Print
Roasted butternut squash and tomato soup
- Total Time: 50 minutes
- Yield: 4-6 1x
Ingredients
- 700 g butternut pumpkin, peeled and diced (about 1.5 cm cubes)
- 500 g ripe tomatoes, halved (or cherry tomatoes left whole)
- 2 medium carrots, peeled and cut into chunks
- 1 brown onion, peeled and cut into wedges
- 1 whole bulb garlic
- 2 tbsp olive oil
- 1 tsp sugar
- 4-5 sprigs fresh thyme (plus extra for garnish)
- 750 ml vegetable or light chicken stock
- ½ tsp smoked paprika (optional)
- Salt and pepper, to taste
Optional toppings:
- Garlic croutons
- Toasted pumpkin seeds or walnuts
- Swirl of cream or maple cream
Get Recipe Ingredients
Instructions
Preheat oven to 200°C/ 400°F (fan) / 220°C/425°F (conventional)
Prepare the garlic bulb:
Slice the top off the garlic bulb to expose the cloves. Drizzle with a little olive oil and wrap loosely in foil.
Roast the vegetables:
Place pumpkin, tomatoes, carrots, onion, and thyme sprigs on a large baking tray. Drizzle with olive oil, season with salt and pepper, and toss to coat. Add the foil-wrapped garlic to the tray. Roast for 25-30 minutes, or until pumpkin and carrots are tender and edges are caramelised.
Squeeze out the garlic:
Let the garlic cool, then squeeze the soft roasted cloves out of their skins.
Blend the soup:
Discard thyme sprigs and tomato vines if there is any. Add roasted vegetables and garlic to a large pot. Pour in the stock and smoked paprika. Blend until smooth with a stick blender (or in batches in a regular blender).
Heat & finish:
Place the pot over low heat and adjust seasoning to taste. Add pinch of sugar if needed to balance acidity.
Serve:
Ladle into bowls, garnish with fresh thyme leaves, and add a crunchy topping for extra texture.
Notes
Fall flavour tip: For a subtle sweet note, replace 125 ml of the stock with still apple cider.
- Prep Time: 10
- Cook Time: 40
- Category: Soup
- Method: Oven & stovetop
- Cuisine: Modern Australian
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