Butternut Squash & Tomato Soup

Name: Butternut Squash & Tomato Soup
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
Ingredients: 650g (1.4 lb) butternut squash (pumpkin), cut into chunks; 550g (1.2 lb) tomatoes, quartered; 1 large yellow/ brown onion, quartered; 2 small garlic bulbs; 1 tablespoon olive oil; 1 tablespoon curry powder; 1 teaspoon salt; 1/4 cup natural peanut butter; 4 cups vegetable stock

Jump to Recipe·Print Recipe

This creamy vegan butternut squash and tomato soup is made with curry spices and peanut butter. It’s smooth, creamy, and oh-so-nourishing on a cool evening.

Tomato butternut squash soup in a bowl with a spoon.

As the cooler weather settles in, there’s nothing quite like a steaming bowl of homemade soup to bring comfort to your table. This roasted butternut squash and tomato soup has the perfect balance of savoury and sweet flavours with a rich, velvety texture. Everything is roasted with warming curry spices and then blended with peanut butter for a deliciously flavorful twist. Roasting enhances their natural flavors, giving the soup a rich, caramelized depth that stovetop cooking alone just can't achieve.

We love serving it alongside tender cooked meat like chicken or salmon, with toasted bread for dipping. Best of all, it’s easy to prepare, packed with nutrients, and sure to become a staple in your fall and winter recipe lineup.

Tomato butternut squash soup in a bowl with grilled cheese on top and the side.

Ingredients You’ll Need

This butternut squash and tomato soup comes together with just a few staple ingredients:

Butternut Squash (Pumpkin): 1 medium-sized squash, peeled and chopped (about 4 cups). It contributes natural sweetness, vibrant color, and nutrients like beta-carotene, which converts to vitamin A and supports skin and vision health. The squash's slight sweetness complements the roasted vegetables and adds to the soup's rich texture.
Tomatoes: You can use regular or Roma tomatoes (the egg-shaped ones). The riper, juicier, and sweeter they are, the more delicious the soup will be.
Onion: Brown or yellow onions form a savory base flavor for the soup. When roasted, they become sweet and caramelized, deepening the soup’s overall flavor.
Garlic Cloves (lots!): Roasted garlic adds a sweet, mellow flavor that elevates the soup’s richness. It’s also packed with immune-boosting properties, contributing warmth and depth to the dish.
Curry Powder: Mild curry powder adds warmth and a touch of sweetness, complementing the squash and enhancing the overall flavor without overpowering it. It gives the soup a cozy fall vibe.
Peanut Butter: Natural peanut butter is used to make the soup creamy without dairy. Its subtle nuttiness and richness complement the butternut squash and spices beautifully.
Stock: Vegetable or chicken stock serves as the liquid base, helping to blend all the ingredients together.
Olive Oil: For roasting the vegetables, helping them caramelize and bring out their natural flavors.

Complete list of ingredients and amounts is located on the recipe card below.

How to Make Butternut Squash and Tomato Soup

This soup comes together in four simple steps:

Chop the veggies: Peel the butternut squash and cut it into small chunks. Quarter the tomatoes, peel and quarter the onion, and slice the top off the garlic bulb.

Season: Arrange the vegetables on a lined sheet pan, drizzle with olive oil, and sprinkle with curry powder and salt. Gently toss to coat the veggies evenly in the seasoning.

Roast: Place the sheet pan in the oven and roast for 45 minutes, or until the vegetables are tender and golden.

Blend: Squeeze the roasted garlic out of its skin and add it to the blender along with the stock and peanut butter. Blend until smooth and creamy. Taste and adjust seasoning with salt and pepper as needed.

Roasted vegetables in a blender with stock and peanut butter.

Serve: Ladle the soup into bowls and top with a drizzle of cream, roasted seeds, or crushed crackers (as shown). Enjoy!

Tips and Variations

Make it spicier: Add a pinch of cayenne pepper or a chopped chili to the vegetables before roasting for some extra heat.
Creamier soup: For a richer, creamier texture, add a splash of coconut milk or heavy cream along with the peanut butter when blending.
Add greens: Stir in some spinach or kale after blending for extra nutrients and a pop of color.
Different nut butter: Try tahini, almond butter or cashew butter for a different nutty flavour.
Add crunch: Add a crunchy topping by making homemade croutons from toasted bread, crushing up some seedy crackers, or serving the soup with a side of crusty bread.

Butternut squash tomato soup in a bowl with grilled cheese and a spoon.

Storing Leftovers

Store leftover butternut squash and tomato soup in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the soup in ziplock bags or freezer-safe containers for up to 3 months. Simply reheat when you're ready to enjoy!

Recipe FAQ

Can I use a different type of squash?

Yes! If you can’t find butternut squash, you can substitute with other types like acorn squash or Kent pumpkin. Keep in mind that different squashes may slightly alter the flavor and texture, but they’ll still work well in the soup.

Can I make this soup without peanut butter?

Yes! If you prefer not to use peanut butter, you can swap it for almond butter, tahini, or coconut milk for a similar creamy texture. For a nut-free option, use a can of cannelloni beans or just skip it altogether for a lighter version.

Can I use canned tomatoes instead of fresh?

Absolutely! Canned tomatoes are a great substitute and can be used in place of fresh tomatoes. Just make sure to use about 1 can (400g/ 14 oz) of diced tomatoes.

Can I add protein?

Definitely! You can stir through cooked chickpeas, shredded chicken, beef, or flaked salmon for a protein boost. Alternatively, replace the peanut butter with 1 cup of cottage cheese for a creamy, high-protein version of the soup.

Butternut squash tomato soup in a bowl with grilled cheese.

More Creamy Soups

Broccoli & Pea soup

Roasted Cauliflower Pumpkin Soup

Miso Sweet Potato Pumpkin Soup

Sweet Potato & Red Pepper Soup

If you try this butternut squash and tomato soup recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.