Roasted Butternut Squash and Tomato Soup

Warm up your soul with this velvety Roasted Butternut Squash and Tomato Soup, a perfect blend of sweet and savory flavors that’s as satisfying as it is nourishing. This recipe features caramelized butternut squash, oven-roasted roma tomatoes, and golden garlic, all pureed to silky perfection with aromatic spices like ground cinnamon for a hint of warmth. A splash of optional heavy cream elevates the soup to a luxurious texture, while fresh thyme adds a fragrant finishing touch. Whether you're looking for a cozy, healthy meal or an impressive starter for fall gatherings, this 50-minute soup is sure to delight. Serve it alongside crusty bread or a fresh salad for a complete, soul-comforting experience.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 4

Ingredients

• 1 large (approximately 2 pounds) butternut squash
• 4 medium roma tomatoes
• 1 medium yellow onion
• 4 garlic cloves
• 3 tablespoons olive oil
• 4 cups vegetable broth
• 0.25 cups heavy cream (optional)
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 teaspoon ground cinnamon
• 1 sprig fresh thyme (optional, for garnish)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Peel the butternut squash, remove the seeds, and cut it into 1-inch cubes. Slice the roma tomatoes in half and roughly chop the yellow onion.

Step 3

Place the butternut squash, tomatoes, onion, and garlic cloves on a large baking sheet. Drizzle with 2 tablespoons of olive oil and sprinkle with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper. Toss to coat everything evenly.

Step 4

Roast the vegetables in the preheated oven for 30-35 minutes, or until the squash is tender and slightly caramelized.

Step 5

Transfer the roasted vegetables to a large pot over medium heat. Add the vegetable broth and bring to a simmer.

Step 6

Using an immersion blender, puree the soup until smooth. Alternatively, transfer the mixture in batches to a countertop blender and puree, then return it to the pot.

Step 7

Stir in the remaining 1 tablespoon of olive oil, heavy cream (if using), 0.5 teaspoon of salt, 0.25 teaspoon of black pepper, and ground cinnamon. Adjust seasoning to taste.

Step 8

Simmer the soup for an additional 10 minutes to allow the flavors to meld.

Step 9

Serve hot, garnished with fresh thyme if desired.

Nutrition Facts

Serving size	(2322.3g)

Amount per serving	% Daily Value*
Calories	1407.2

Total Fat 72.8g	0%
Saturated Fat 22.1g	0%
Polyunsaturated Fat 6.8g
Cholesterol 66.8mg	0%
Sodium 4672.8mg	0%
Total Carbohydrate 178.9g	0%
Dietary Fiber 46.0g	0%
Total Sugars 44.1g
Protein 29.9g	0%

Vitamin D 0IU	0%
Calcium 622.6mg	0%
Iron 11.7mg	0%
Potassium 5095.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.0%

Protein: 8.0%

Carbs: 48.0%