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The idea for the tomato and roast butternut squash soupmaker soup came from two things – leftover tomato passata we needed to use up before it went off and the fact we didn’t have any sweet potatoes in the freezer!  I found a lovely recipe for a tomato and sweet potato soup only to discover I had used my bag of sweet potatoes.  However, sitting in the freezer was a bag of butternut squash so Robert quickly decided to change the idea a bit and make it roast butternut squash to add extra flavour.

Health benefits of butternut squash

Butternut squash is a kind of winter squash that looks like a bell and is yellow-orange in colours.  It has a hard outer skin then soft, orange flesh with seeds.  Most of the time, the seeds, skin and stalk go into the bin and the flesh is what is used in the recipe.

Three tablespoons of butternut squash counts as one portion of your five a day (fruit and vegetables) and is a good source of dietary fibre.  There’s Vitamin A, C, E and B in there along with minerals such as calcium, zinc and magnesium.  The orange colour means it contains beta-carotene which is helpful in boosting the immune system while the phytonutrients in vegetables such as this can help keep the eyes healthy.

There’s lots of things you can do with it too.  Here we have a soup recipe and you can also use it in salads with quinoa or couscous, with rice or pasta dishes, in vegetable curries or even as wedges in place of potatoes.

Recipe notes

We used a chilli from the garden in the soup to give it a bit of a spicy touch but the recipe would work just as well without it if you don’t like a spicy soup.  Likewise, we always have white and red onions around but if you only have one or the other, just use two to make up the quantity. 

And finally, we used a Garden Vegetable with Parsley and Bay stockpot for the herb stockpot but you can put any simple herb stockpot into it.  For that matter, you could double the chicken stock and use dried or fresh herbs if you prefer.  That’s the fun about soup – you can mix it around any way you like!  Finally, you can use the ‘with pieces’ setting on the soupmaker if you like as I’m always a creamed soup person.

Tomato and Roast Butternut Squash Soupmaker Soup
Prep Time
30 mins
Cook Time
25 mins
Total Time
55 mins
Course: Soup
Servings: 4 people
Author: angelatempest
  • 400 gram frozen butternut squash
  • 1 tin chopped tomatoes
  • 250 gram tomato passata
  • 1 carrot
  • 1 red onion
  • 1 white onion
  • 1 small chilli diced
  • 2 tsp Lazy garlic
  • 1 chicken stockpot
  • 1 herb stockpot
  • 3 tsp sugar
  • Dash Balsamic vinegar
  • olive oil
  1. Roast the butternut squash in the oven for 20 minutes with the garlic and olive oil
  2. Add 1.5 pints of water and both stock to a pan, bring to the soil and simmer until reduced by a quarter
  3. Add rest of ingredients in soupmaker and use ‘creamed soup’ setting
Grab your soup maker to create this simple soup using tomato and butternut squash. The soup has a little kick with a touch of chilli and can be adapted easily to a variety of different tastes. Pin to try later!
Pin for later!
Tomato soups are great but it is nice to add something extra.  This soupmaker soup added butternut squash and chilli to add more to those lovely tomatoes.  Click to read the full recipe and also grab the free non-soupmaker recipe if you want to do it non-gadget style! #tomatosoup #souprecipe #butternutsquash #soupmaker