Roasted Butternut Squash and Tomato Soup
"Creamy Roasted Tomato Butternut Squash Soup. Loaded with tons of hearty and healthy veggies. This savory soup is not only delicious but is the perfect meal to make ahead of time."
-- @itsallgoodvegan
A Note from Feedfeed

'Tis the season to squash the competition! Roasting winter squash brings out all its deep, caramel notes that create epic soups

If you aren't in the mood for soup, try this Twice Baked Butternut Squash! It's the perfect plant-based meal that is dressed to impress and will warm you from the inside out.



Prep time 20mins
Cook time 40mins
Serves or Makes: 3


  • 2 large tomatoes, cut in thirds
  • 1/ 2 cup cherry tomatoes
  • 3 cups butternut squash, peeled and chopped in 1-inch cubes or smaller
  • 1 russet potato, peeled and chopped in 1-inch cubes or smaller
  • 6 cloves garlic
  • 1 tablespoon avocado oil
  • 1 (14.5 ounce) can fire roasted diced tomatoes, or diced tomatoes
  • 1/ 2 cup vegetable broth
  • 1/ 3 cup nutritional yeast
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon sea salt
  • 1/ 2 teaspoon black pepper
  • 1/ 4 teaspoon crushed red pepper


  • Step 1

    Preheat the oven to 425ºF. Line a sheet pan with foil and fold the edges up.

  • Step 2

    Place the tomatoes, cherry tomatoes, butternut squash, potato, and garlic on the pan. Drizzle vegetables with oil and bake for 40 minutes.

  • Step 3

    Transfer the roasted vegetables to a high-powered blender and add additional ingredients. Blend the soup until it is smooth and creamy.

  • Step 4

    Divide into bowls and garnish with your favorite toppings.

  • Step 5

    Leftovers can be kept in the refrigerator in a air tight container for 3 days and 2 months in the freezer.


  • 1 cup roasted chickpeas
  • 1/ 4 cup pepitas
  • 1 teaspoon dried thyme