Squash-Tomato Soup – Autumn Favorite

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Adjust Servings:
500 g. Butternut squash
700 g. Tomatoes Roma Tomatoes
2 Onions Red
4 Garlic cloves peeled
1 tbsp. dried Rosemary
1 tpsb. Smoked sweet paprika
1/2 tsp. Nutmeg powdered
2 tbsp. Pumpkin seeds for topping
300-350 ml. vegetable stock
Cashew- cream
150 g. Cashews soaked for a few hours
100 ml. Water
1/2 lemon Lemon juice

Squash-Tomato Soup – Autumn Favorite



    • Soup

    • Cashew- cream



    To continue the pumpkin recipe series for this fall, let me introduce you to our incredibly flavorful, warming in the cold days and nutritious friend – Squash-Tomato Soup. Pureed soups are easy to digest and also great as a side or main dish. The vegetables in this squash-tomato soup are all roasted in the oven. There is no boiling or frying involved at all, which makes it incredibly easy to cook. I happened to have on hand butternut squash, but you could easily replace it with any other pumpkin sort. Roasting the vegetables in the oven opens up their flavor much more (in my opinion) than frying them on a pan or boiling. That is why this method is perfect to make the ultimate autumn blended soup!

    How does this mix taste?

    If you have tried a usually blended tomato soup before, this one tastes similar, but about 100 times better and sweeter. Thanks to the butternut squash, the soup becomes even more hearty and satisfying. We use only fresh tomatoes in the recipe, no canned tomatoes. Only the fresh tomatoes will bring that extra freshness and aroma to this soup. Additionally recommend serving this squash-tomato soup with some fresh cashew- creme, which ads en extra protein and a creamy note. Do not peel the butternut squash! There are a lot of nutrients in the skin and also it becomes very soft during the baking process.

    Serve the soup with some home-made cashew cream and pumpkin seeds for extra creaminess and crunch!


    If you are interested in other vegan, healthy and easy vegan gluten-free soup recipes, check out this Vegan Gluten-Free French Onion Soup. 

    Please share, like and leave your comments down below! I would be happy to hear your feedback and how my recipe turned out for you!

    Thank you,


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    Roast the veggies first!

    Preheat the oven over 180C.
    Prepare a big casserole dish or a baking tray. Chop the butternut squash into cubes and cut the onions and tomatoes in quarters. Leave the garlic cloves whole. Then place all the vegetables in the tray and drizzle with a few drops of olive oil and sprinkle with dried rosemary,paprika, nutmeg and a pinch of salt and freshly ground black pepper.
    Roast the vegetables for 25-30 minutes.


    Make the Cashew-Cream

    Mix in a blender or with a hand mixer pre-soaked cashews, 100 ml. of water and a juice of half a lemon, blend until smooth. Finish up with a pinch of black pepper (optional)


    Assemble the soup

    I use a hand mixer in this recipe, feel free to use a blender as well.
    Combine the vegetable stock with all the roasted vegetables and a freshly squeezed lemon juice and puree until the desired consistency. I prefer it not completely smooth with some small chunks, but it's up to you!


    Serve it hot!

    Serve the soup in a bowl topped with the cashew- cream in and pumpkin seeds!


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