Roasted Butternut Squash Soup With Tomatoes

Golden and velvety, this roasted butternut squash soup is pure comfort in a bowl. Flavorful, naturally sweet, and effortlessly healthy!

The first time I made this butternut squash soup, it wasn’t planned. It was one of those early autumn days when the air turned crisp overnight, and suddenly, all I wanted was something warm.

I remember stepping into the kitchen, pulling open the fridge, and seeing the butternut squash sitting there, waiting. I had picked it up at the market without any real plan, just drawn to its smooth skin and rich color, the way I always am when fall produce starts to arrive.

I roasted the butternut squash simply, with onions, garlic cloves, and a few tomatoes I had on the counter, their skins just starting to wrinkle. A drizzle of olive oil, a sprinkle of salt and pepper, and into the oven it went.

As it roasted, the kitchen filled with the scent of caramelized squash, deep and sweet, blending with the warmth of rosemary. 

It reminded me of home, not just one place, but all the kitchens I’ve been to. My grandmother’s, where different soup recipes simmered on the stove for hours, ladled carefully into mismatched bowls. My mother’s, where she always added her own little twist, a pinch of paprika, a splash of cream, a handful of fresh herbs from the windowsill.

I’ve always found that seasonal cooking has a way of bringing memories to the surface. Like the first time I made a pot of fresh corn soup at the very end of summer, coaxing out every last bit of sweetness from the kernels, the way my mother once did. It's my favorite way to pause, take stock of what's around me, and just live in the moment.

Best Soup for the Season

I remember standing by the stove, stirring the pot gently, as the scent of sautéed onions and corn filled the air.  It was a simple soup, but it carried with it a kind of nostalgia, a reminder of late-summer dinners on the patio, bare feet against cool tile, the last golden evenings before fall truly settled in. That soup was meant for those in-between days, when summer lingers but autumn calls.

But this butternut soup? This is for when the shift is undeniable. When the cold air rushes in and you want something that wraps around you like a thick woolen scarf.

By the time I pulled the tray from the oven, the squash had softened into deep golden perfection. I blended everything together, adding just enough oat milk to keep it silky without masking the natural flavors. Then, a taste test. It was warm, comforting, with a gentle sweetness that felt like being wrapped in a soft, well-worn blanket.

I ladled bowls of it to the family, for a meal that came together almost by accident, it had a way of feeling intentional, like something we’d always been meant to eat together on our first chilly evening of the season.

Now, it’s become tradition. Every year, as soon as the air shifts and the leaves begin to turn, I make this soup. Sometimes, I swap in cashew milk for a little extra richness, or add a swirl of spiced yogurt on top, but the heart of it stays the same, roasted butternut, simple ingredients, and the kind of warmth that lingers, long after the bowl is empty.

Ingredients

• Butternut Squash – naturally sweet and packed with vitamins A and C, roasting enhances its deep, caramelized flavor.
  
• Onion – adds a savory depth and balances the squash’s sweetness.
  
• Roma Tomatoes – provide acidity and richness, balancing the soup’s flavors.
  
• Garlic – roasted for a mellow, slightly sweet depth.
  
• Fresh Rosemary – brings an earthy, aromatic warmth.
  
• Olive Oil – helps caramelize the vegetables and enriches the soup’s texture.
  
• Crushed Red Pepper Flakes – adds a gentle heat to balance the sweetness.
  
• Paprika – deepens the flavor with a subtle smokiness.
  
• Salt – enhances all the flavors.
  
• Vegetable Broth – forms the base, keeping it light yet flavorful.
  
• Oat Milk – adds creaminess without overpowering the natural flavors.

See the recipe card for exact quantities. 

How to Make This Roasted Butternut Squash Soup Recipe

This easy vegan butternut squash soup is rich, naturally sweet, deeply comforting, and easy to make. Here's how to make this super easy recipe:

Roast the Vegetables

Preheat your oven to 375°F. Line a roasting pan with foil or a baking sheet for easy cleanup. Spread the chopped butternut squash, onion, tomatoes, and garlic cloves evenly in the pan. Nestle the rosemary sprigs among the vegetables to infuse them with a subtle earthiness as they roast.

Season and Roast

Drizzle olive oil generously over the vegetables, ensuring they’re well-coated. Sprinkle with red pepper flakes, paprika, and 1 teaspoon of salt. Toss gently with your hands or a spoon, making sure every piece is seasoned. The red pepper flakes add a subtle warmth without overpowering the natural sweetness of the squash—if you prefer a milder soup, reduce the flakes to ½ teaspoon.

Roast for about 1 hour, or until the squash is fork-tender and the garlic is golden brown. The tomatoes should be soft and slightly caramelized, adding a rich depth to the soup’s base.

Cool and Blend

Let the roasted vegetables cool for 5–10 minutes before handling. Remove the rosemary stems, as they’ve done their job infusing flavor. Transfer everything, including any juices from the pan, into a blender. Add a portion of the vegetable broth to help it blend smoothly.

Start on low speed, gradually increasing until you achieve a velvety consistency. If the soup is too thick, add more broth or a splash of oat milk to thin it out. The saltiness of the soup will depend on the broth you use—I like using Better than Bouillon for a richer flavor.

Simmer the Soup

Pour the soup into a large soup pot and add the remaining broth and oat milk. Stir to combine and gently heat over medium heat. Avoid bringing it to a boil—just let it warm through. Let the soup simmer for about 5 minutes, allowing everything to meld into a perfectly balanced bowl of warmth.

Adjust to Preference

Taste and adjust seasoning, adding more salt if needed. If you prefer a creamier soup, swap oat milk for cashew milk, or use full-fat coconut milk for a richer texture. Keep in mind that coconut milk will add a distinct flavor, while higher-fat alternatives will deepen the roasted vegetable flavors even more.

Serve and Enjoy

Ladle the soup into bowls and let everyone add their favorite toppings. My kids love crunchy chickpeas or pumpkin seeds, while I often swirl in a bit of spiced yogurt for extra creaminess. Serve warm with thick slices of bread, perfect for dipping into the silky soup.

Storage

If there happens to be any leftover roasted butternut squash soup, consider yourself lucky, because its flavors deepen and become even more comforting with time.

 Store it in an airtight container in the fridge, where it will keep for up to four days. The flavors deepen as they sit, making each reheated bowl even more comforting than the last.

For longer storage, this soup freezes beautifully. Let it cool completely, then transfer it to a freezer-safe container or portion it into individual servings for easy thawing. It’ll keep in the freezer for up to three months. When you’re ready to enjoy it, pour the soup into a pot and warm it over medium-low heat, stirring occasionally.

What to Serve With Vegan Butternut Squash Soup

There’s something about a warm bowl of butternut squash soup that calls for a little something extra on the side, something with texture, freshness, or just a bit of crunch to balance out its velvety smoothness. 

If you’re looking for something bright and refreshing, try a crisp cucumber and crispy rice salad. The contrast of cool cucumbers and crunchy rice against the warmth of the soup makes for a beautifully balanced meal. It’s the kind of pairing I reach for when I want something comforting but still fresh.

For a simple, elegant side, a little gem salad is always a favorite. The tender greens, dressed lightly in a lemony vinaigrette, add a nice bite without overpowering the soup. It reminds me of the little side salads my grandmother would throw together at the last minute, just to round out a meal.

If you’re craving something roasted to match the deep flavors of the soup, Ottolenghi-Inspired air fryer asparagus is a great choice. The charred edges and nutty flavor complement the soup’s natural sweetness, making each bite feel just a little more indulgent.

And for a heartier option, air fryer brussels sprouts bring that perfect mix of crispy and caramelized, adding a little savory depth to your bowl of soup. Whichever pairing you choose, this soup is the kind of meal that invites you to slow down and maybe even steal an extra slice of bread for dipping.

Recipe