This Tomato Squash Soup is packed with butternut squash, tomatoes, and herbs, and is a flavory, creamy soup that is comforting and sure to be a hit of a cool day.
This tomato squash soup is a thick and creamy soup that is packed with flavor and nutrients. It’s a great comforting soup that is like a mix of tomato soup and butternut squash soup.
This delicious soup is packed with a combination of fresh vegetables like butternut squash and vine ripened tomatoes making a great soup for the transitional season between summer and fall. You can find summer or winter squash right in your gardens, and use up some of the excess tomatoes you may have growing in your garden, or grab some from the farmers market.
This tomato squash bisque is a great one to enjoy any day of the year, but I especially love a big bowl of hot soup, paired with some fresh bread on a cold day. It’s heart warming, comforting, and so satisfying.
This is a quick overview of the ingredients you’ll need for this Tomato Squash Soup Recipe. The specific measurements and full recipe instructions are in the printable recipe card below.
- large ripe tomatoes
- yellow onions
- minced garlic cloves
- dried parsley
- dried basil
- dried oregano
- Italian seasoning
- salt and pepper
- butternut squash – you can also use delicata squash
- chicken broth – you can substitute for vegetable broth for a vegetarian recipe
- heavy cream
How to make Tomato Squash Soup?
Add the fresh tomatoes, chopped onion, minced garlic, and herbs to a small crock pot, or small pot and stir them together. Simmer on high in the slow cooker for about 3 hours, or on low for about 1 hour on the stove top, stirring occasionally. Set them aside.
Cut the butternut squash in half and scoop out the seeds. Place the squash halves with the cut sides down onto a sheet pan. Add a little water to the pan to surround the squash. Bake for about 1 and 1/2 hours, or until the squash is tender. Remove the squash from the oven and carefully remove the skin.
Add 1 1/2 cups of the roasted butternut squash to a blender, or a pot and blend it with an immersion blender, and blend it until it is smooth. Add butter to a sauce pan, and melt it over medium heat. Add in the remaining onion, and minced garlic and saute them until they are tender, translucent, and fragrant. Add the onion and garlic to the squash in the blender, and blend until they are smooth.
Add 2 cups of the tomatoes into the blender and mix until they are smooth in the mixture.
Return the vegetable mixture to the saucepan, and add in the cream, chicken broth, salt, and basil and stir it all together. Heat until warm, but not boiling, as that may make your cream curdle.
Serve the soup topped with your favorite garnishes, like pepitas, croutons, freshly shredded Parmesan cheese, parsley, crackers, or more heavy cream. Add some fresh bread, and a salad and you have a delicious healthy dinner.
Tips and Tricks:
- You could roast the tomatoes with the butternut squash in the oven instead of stewing them, if desired.
- This recipe is very flexible, if you have extra tomatoes, or your squash is extra large, no problem! You can use the whole thing, just add a little more chicken broth or vegetable broth as needed for your desired thickness.
- Adjust the seasonings to your preferences. Add a pinch of sugar if your tomatoes are extra tangy, add more salt or pepper, or herbs and spices as you taste the soup to your desired taste.
Frequently Asked Questions:
How to store leftover Tomato Squash Soup?
Let the soup cool to room temperature and transfer it to an airtight container. It can be stored in the refrigerator for up to 4 days. Place the leftovers in a sauce pan, and heat over medium, stirring often until it is warm throughout.
You can also freeze the soup if you want to store it for a longer period of time. It can be stored in a freezer safe container or ziptop bag for up to 3 months. Remember to leave a little extra space in the container to allow for expansion as the soup freezes.
When you’re ready to eat, thaw the soup overnight in the fridge then reheat on the stove top as listed above.
What kind of tomatoes should I use?
There are a variety of tomatoes that will work for this soup, but some of my favorites are Roma Tomatoes, Beef Steak Tomatoes, or San Marzano Tomatoes.
When selecting the tomatoes look for ones that are ripe, firm, and free of blemishes or bruises.
How to Peel Tomatoes?
The easiest way to peel tomatoes is by first blanching them. Add a small x to the bottom of the tomato with a knife, cutting through the skin.
Bring a large pot of water to boil, and carefully lower the tomatoes into the boilng water for about 20 seconds each. The skin should start to peel away from the cut you made.
Then transfer the tomatoes to a bowl of ice water to cool. Remove the tomatoes from the water and carefully use your fingers to peel the skin away from the x mark.
What are good Toppings for this Tomato Squash Soup?
This hearty soup can be made even more delicious with a little texture, or extra flavor on top. Here are some great topping ideas to try.
- Croutons – add a great crunch to your bites of soup
- Freshly Shredded Parmesan Cheese
- Fresh Herbs – Parsley, or basil add a burst of fresh flavor and color
- Heavy Cream or Sour Cream – adds extra creaminess to the soup
- Pepitas or Roasted Pumpkin Seeds add a nice crunch to the soup
- Crackers – whole crackers or crumbled crackers add a nice salty crunch
- Bacon Bits – they add a nice savory touch
What should I serve with this soup?
This is a great satisfying dish on its own, or paired with some tasty sides, here are some favorites.
- Grilled Cheese Sandwiches
- Warm Bread or Rolls
- Roasted Vegetables
- Grilled Chicken or Steak
This creamy butternut squash and tomato soup is a great healthy soup recipe. It’s a great comforting recipe paired with some warm crusty bread for any day of the year.
More Soup Recipes:
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Tomato Squash Soup
For the Italian Style Stewed Tomatoes:
- 5 to 6 large ripe tomatoes (peeled and chopped)
- 1/4 cup chopped onions
- 1 garlic clove (minced)
- 1 Tbs dried parsley
- 3/4 Tbs dried basil
- 1/2 Tbs oregano
- 1/2 Tbs Italian spices
- Salt and pepper to taste
For the Tomato Squash Soup:
- 1 1/2 cups cooked butternut or delicata squash
- 1 TBS butter
- 1/4 cup onion (finely diced)
- 2 cloves garlic (minced)
- 16 oz Italian style stewed tomatoes (recipe below, or use canned)
- 1 cup chicken broth
- 1 cup heavy cream
- 1 tsp salt (to taste)
- 1 tsp dried basil (to taste)
- grated or sliced Parmesan cheese
For the Tomatoes:
- Add all the ingredients to a slow cooker and simmer on high for 3 hours. (You can alternatively cook them on the stove over medium low for about 1 hour). Set aside until needed.
For the Tomato Squash Soup:
- Preheat the oven to 350 degrees Fahrenheit.
- Cut the squash in half and scoop out the seeds. Place the squash cut side down onto a 9x13 or bigger baking pan, and add a little water to surround the squash (About 1/2 inch).
- Bake the squash in the oven for about1 1/2 hours, or until fork tender.
- Remove the squash from the oven and carefully remove the skin. Set it aside to cool partially.
- Add 1 1/2 cups cooked squash into a blender, and blend until it is smooth.
- Add the butter to a sauce pan, or pot and melt. Then add the remaining onion and garlic and cook for a few minutes until it is tender, and translucent.
- Add the onion and garlic to the squash in the blender, and blend until smooth.
- Add 2 cups of the tomatoes into the blender, and blend until it is smooth.
- Return the vegetable mixture to the sauce pan. Stir in the chicken broth, heavy cream, and remaining herbs, and seasonings.
- Stir the mixture until warm throughout, but don't bring it to a boil or the cream may curdle.
- Scoop the soup into individual bowls and serve with your choice of garnishes.
This tomato squash soup was first posted on June 30, 2014. The photos and text were updated on April 27, 2023.