I tend to do a lot of things on a whim and this soup is the result of just that.

I was at Costco in the vegetable fridge room and spotted a container of cubed organic butternut squash and knew I would be making some soup….I put it in my cart.

The tomatoes in my original recipe were actually tomatoes I had just cooked down from the last batch from our farmer friend’s garden. It sounded good to me to include them in the soup so the crushed tomatoes in the recipe are the substitute for those I used.

And here is a clip from a Facebook LIVE I did on how I cut up a butternut squash.

The Titan peelers I mention in the video are FABULOUS and can be ordered from Amazon or they are also available at Bed Bath and Beyond.

They are a set of two, one is the straight peeler I show AND another that ZOODLES vegetables beautifully! You can get rid of that spiralizer!

Have fun making this EASY, delicious soup and as always, make it your own!



Roasted Butternut Squash and Tomato Soup

Course Soup
Servings 8 servings
Author Liz Geeslin


  • Immersion blender, food processor or blender


  • 3 tbsp olive oil
  • 1 cup onion, diced
  • 2 medium butternut squash or about 8 cups pre cubed squash
  • 1 15 oz crushed tomatoes
  • 1 quart chicken broth or chicken bone broth or enough to make to your desired consistency
  • seasonings of your choice
  • top offs of your choice I love sriracha and sour cream!


  • Preheat oven to 425.
  • Peel and cube the squash into 1 inch cubes and toss in 1 tbsp olive oil and salt and pepper.
  • Place the cubed squash on a foil or parchment paper lined baking sheet and roast for 20-30 minutes or until very tender.
  • In a large soup pot over medium heat, add 2 tbsp olive oil.
  • Add the onions and saute until translucent, add the cooked squash and the crushed tomatoes.
  • Add a couple cups of the broth and use the immersion blender to puree or move into a blender or food processor to blend.
  • Continue adding broth until the soup has the consistency you like.
  • Now add seasonings YOU like...I used Penzeys Turkish Seasoning and some cumin and of course, salt and pepper. Smoked Spanish Paprika would be great too....experiment!!

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