Butternut Tomato Soup with Equal-Part Vegetable Blend

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

A velvety soup where roasted butternut squash and tomatoes are cooked in perfect harmony for a naturally sweet and savory depth. This soups ready in about 60 minutes pairs peeled and diced butternut squash, diced tomatoes, medium, finely chopped onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup, peeled and diced butternut squash
• 1 cup diced tomatoes
• 1/2 medium, finely chopped onion
• 2 cloves, minced garlic
• 2 cups vegetable broth
• 1 cup diced tomatoes
• 1/4 cup coconut milk

Instructions

1. Step 1: Preheat oven to 400°F. Toss 1 cup diced butternut squash and 1 cup diced tomatoes with 1 tbsp olive oil, then spread on a parchment-lined baking sheet. Roast for 25 minutes until caramelized and tender, stirring once halfway.
2. Step 2: In a large pot, heat 1 tbsp olive oil over medium heat. Add 1/2 finely chopped onion and 2 minced garlic cloves, sautéing for 5 minutes until golden and fragrant, stirring frequently to prevent burning.
3. Step 3: Add the roasted butternut squash-tomato mixture to the pot with 2 cups vegetable broth. Simmer uncovered for 15 minutes until flavors meld, then stir in 1/4 cup coconut milk until fully incorporated and the soup reaches a gentle simmer.