Fall might not provide the kaleidoscope of colors in the south that it does in New England, but that doesn’t stop me from making butternut squash soup.  When I feel the first hint of fall breeze in the morning air and am surrounded by love bugs, I know that fall is around the corner.  For me, fall is about pulling out my sweaters, picking out a pumpkin, deciding what to dress as for Halloween, and the food.  The foods of fall are some of my favorites.  Pumpkin bread, apple cider, roasted squash, boiled peanuts, apple pie, and the family favorite – butternut squash soup.  

I have Sarah Foster, of Foster’s Market fame, to thank for introducing me to a butternut squash soup that I liked.  Often served in a egg-shell colored cup, I found butternut squash soup often under salted, weighed down with heavy cream, and lackluster in flavor.  I wanted to mix the bland squash soup with risotto and sprinkle it with herbs.  

Sarah Foster’s genius flavor combination of roasted squash and roasted tomatoes had me hooked after a single bite.  The flavor explosion of delicate squash, acidic tomato, and earthy fresh thyme leaves made finishing the entire bowl inevitable.  

This is my lovingly adapted butternut squash soup that my parents and husband beg for every September.  Recipes that are made year-after-year at the same time of year carry a level of nostalgia that just improves with time.  I can no longer make this soup without thinking of my then two-year-old son licking the balsamic vinegar and olive oil from every unroasted tomato.  

The taste of the soup might be marvelous, but the memories are transcendent and priceless.  This butternut squash soup recipe provided me with a new meaning for “food for the soul.”  Thank you, Sarah Foster, for making butternut squash soup a fall tradition.

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Butternut Squash and Tomato Soup

  • Author: Christina
  • Total Time: 2 hours 45 minutes
  • Yield: 16 cups 1x


This is my lovingly adapted butternut squash soup.  My father, mother, and husband ask for this soup every September.  Recipes that are made year-after-year at the same time of year carry a level of nostalgia that just improves with time.  


Units Scale
  • 2 medium-large sized butternut squash or one large (5 pounds which yields about 8 cups)
  • 1 1/2 cups water
  • 2 Tbs olive oil
  • 10 medium tomatoes (roma or beef steak are good for this)
  • 1 Tbs olive oil
  • 1 Tbs balsamic vinegar
  • 1/4 cup olive oil
  • 2 cups red onion, diced
  • 1 cup leeks, diced
  • 1 cup carrot, diced
  • 1 cup celery, diced
  • 1 cup apple, diced (about one medium apple)
  • 12 cups vegetable or chicken broth
  • 3 Tbs fresh thyme
  • 1.5 Tbs fresh sage
  • 1.5 Tbs fresh chives
  • 2 Tbs orange juice, optional
  • Salt and pepper to taste


  1. For the butternut squash: Preheat oven to 450 degrees Fahrenheit.
  2. Using a large knife, cut the butternut squash in half.  Scoop out the seeds.  Rub both sides of the squash with the olive oil.  Lay the squash, cut side down, into a cake pan or lasagna pan.  Pour the water on top.  Roast for about 35 minutes or until a knife can be easily inserted into the center of the squash.  Remove squash from the oven and let cool.  Scoop out the squash.  Discard the skin.  This will yield about 7 cups of cooked squash.
  3. For the roasted tomatoes: Preheat oven to 350 degrees Fahrenheit.  Slice the tomatoes in half.  Slather the tomatoes with olive oil and balsamic vinegar.  Lay the tomatoes, cut side down, into a cake pan or lasagna pan.   Roast for about 35 minutes. Remove tomatoes from the oven and pour tomatoes and their drippings into a bowl.  Set aside for later.
  4. For the soup: In a large pot or dutch oven, heat the olive oil over medium heat.  Add the red onions and a few pinches of salt, to taste, and cover.  Cook for 7-10 minutes, stirring occasionally.  Uncover and add the leeks.  Sauté for about 5 minutes.  Add the carrots, celery, and apple.  Cook an additional 5 minutes.
  5. Add the broth and bring to a low boil then reduce heat to simmer.  Simmer for 10-15 minutes.  Then, add the roasted squash and simmer for an additional 20-30 minutes.
  6. Add the roasted tomatoes and any liquid they released when roasting.  Simmer for an additional 5 minutes.
  7. Remove the pot from the heat and add the fresh herbs as well as salt and pepper to taste.  Using an immersion blender, puree the soup.  Serve warm.
  • Prep Time: 45 minutes
  • Cook Time: 2 hours
  • Category: Soups
  • Cuisine: American

Keywords: Fall foods, Soups, Vegan, Vegetarian

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