Roasted Butternut Squash And Tomato Soup (Dutch Oven)

Butternut Squash And Tomato Soup in a white bowl topped with fresh herbs and black pepper.

5 from 1 vote

Roasted Butternut Squash And Tomato Soup (Dutch Oven)

This cozy and comforting Butternut Squash and Tomato Soup brings together the sweetness of squash and the brightness of cherry tomatoes for the ultimate fall soup you ll want on repeat. Ready in under an hour and made with frozen squash to save you time, it s the perfect mix of summer harvest and autumn vibes!

Prep Time5

Cook Time25

Total Time30

Course: dinner

Cuisine: American

Servings:

Calories: 148kcal

Author: Nadia

Ingredients

2 cups Cherry Tomatoes
10 oz Butternut Squash frozen
½ medium Onion quartered
1 Carrot cut into large chunks
4 cloves Garlic
2-3 sprigs Thyme
2-3 sprigs Rosemary
2 tablespoons Extra Virgin Olive Oil
½-1 teaspoon Sea Salt
¼ teaspoon Pepper
1 ½ cups Chicken Broth
½ cup Milk
Basil for topping

Instructions

Preheat your oven to 400°F. In your Dutch oven, add the cherry tomatoes, frozen butternut squash, onion, carrot, garlic, thyme, and rosemary. Drizzle with olive oil, sprinkle generously with sea salt and black pepper, and toss everything together until well coated.
2 cups Cherry Tomatoes, 10 oz Butternut Squash, ½ medium Onion, 1 Carrot, 4 cloves Garlic, 2-3 sprigs Thyme , 2-3 sprigs Rosemary, 2 tablespoons Extra Virgin Olive Oil, ½-1 teaspoon Sea Salt, ¼ teaspoon Pepper
Roast uncovered for 25 30 minutes, or until the tomatoes have burst and the squash, onion, and carrot are fork-tender. Sheet Pan Option: If you prefer more caramelization or don t have a Dutch oven, you can also roast everything on a parchment-lined sheet pan. Just spread the ingredients evenly and roast at 400°F for 25 30 minutes, then transfer to a soup pot to finish.
Carefully move the Dutch oven to the stovetop over low heat. Add the chicken broth and blend everything together using an immersion blender until smooth and creamy.
1 ½ cups Chicken Broth
Stir in the milk, then taste and adjust the seasoning with more salt and pepper if needed.
½ cup Milk
Ladle into bowls and top with fresh basil and cracked black pepper before serving.
Basil

Notes

Expert Tips And Notes

Frozen squash = time saver: Don t sleep on frozen butternut squash. It s already peeled and chopped (which, if you ve ever done it yourself, you know it s not quick), and it s frozen at peak ripeness, so the flavor is spot-on. I use it all the time for this soup, and it makes weeknight prep so much faster.
Roast uncovered for max flavor: Leaving the lid off helps everything caramelize and get those little golden edges that bring out sweetness in the tomatoes, squash, and onions. Its what gives the soup that rich, slow-roasted flavor without actually taking all day. For max caramelization, a sheet pan gives everything room to brown. Especially helpful if you’re doubling the batch.
Immersion blender is your best friend: Blending right in the Dutch oven is quick and keeps cleanup minimal. If you re using a regular blender, just let the mixture cool a bit and blend in batches with the lid slightly ajar so steam can escape.
Make it your texture: Add more broth if you like a thinner, sippable soup, or hold back if you want it thicker and heartier. I usually go somewhere in between and adjust after blending if needed.

Tastes even better the next day: Once the flavors have had time to mingle, this soup is next-level delicious. I always make a double batch and keep leftovers in the fridge, which makes a cozy nourishing lunch or quick dinner addition later in the week.

Nutrition