Last Updated on April 2, 2024

Cozy up with a nourishing bowl of this made-from-scratch Roasted Butternut Squash Tomato Soup with Crispy Kale! This delicious vegan soup is a great way to use up tomatoes from your garden by roasting them in the oven and blending them with roasted butternut squash, onion, and garlic for a flavorful Fall soup that will be on your dinner menu all winter long!

I absolutely adore roasted butternut squash! It’s savory, it’s sweet, it’s one of my favorite fall and winter veggies for sure 🧡. In fact, it seems a lot of my readers love it too! Two of the most popular recipes on the Healthy Little Vittles blog is my Butternut Squash Spinach Pasta and my Roasted Butternut Squash Carrot Soup!

We’re kind of in this weird transition season where my tomato plants are still abundantly producing tomatoes, but I’m starting to crave all the Fall soups! I guess it’s nothing new, that’s why tomato soup is so popular, haha 😜. Nonetheless, I needed other ways of using my garden tomatoes up. I’ve made pasta sauce and salsa, puttanesca, so soup seemed like the next logical choice.

I’m a big fan of soup season. Homemade soup is easy to make, comforting, nourishing… soup is everything you could want in a healthy meal. This Roasted Butternut Squash Tomato Soup fits right into all those categories, and then some! It’s so flavorful and delicious, I have a feeling this will be on the menu all winter long.

The Soup Ingredients

Butternut squash. You’ll need a small-medium butternut squash. This soup recipe calls for 4 cups of butternut squash. You can always serve extra cubed squash on top of your soup or for another meal! There’s also the option to buy it already pre-cubed or frozen, though I recommend fresh.

Tomatoes. I used 12-13 medium whole tomatoes from my garden. You can absolutely buy them, or you might be able use canned whole tomatoes, although I’m not sure how many cans that would be- but the good thing about this soup is that it’s easily modified, so if you add a little more or a little less, it should still taste great. I still recommend using fresh, whole tomatoes.

Onion. You’ll need 1/2 of a large sweet yellow onion, peeled and cut in half.

Garlic. This recipe calls for 2 whole cloves of garlic.

Vegetable broth. I used Ocean’s Halo vegetable broth, but any will do- just make sure there’s no nasty ingredients 😉. You’ll need 1 cup.

Plant milk. I used Good Karma flax milk, but you can use any plant milk of choice. I would recommend a creamier milk, like flax, oat, soy, or cashew.

Tomato paste. This soup recipe calls for 1 tablespoon of tomato paste.

Smoked paprika. I’m so glad I added this spice into the soup- it gives such a good flavor! You’ll need 1 teaspoon. You could use regular paprika, but I recommend the smoked paprika for added flavor.

Nutritional yeast. I love the flavor nutritional yeast adds to certain dishes, and I also love the added touch of vitamin b12 and protein.

Salt & pepper. You’ll season the butternut squash, onion, and garlic with salt and pepper before roasting, but you might also want to add more to taste after the soup is made.

Crispy kale. I used lacinato kale (dinosaur kale) for this recipe, but you can use curly kale- or your favorite kind of kale.

Toasted pumpkin seeds. You can certainly buy toasted pumpkin seeds, but it’s easy enough to toast raw pumpkin seeds.

How to Make This Soup

This Roasted Butternut Squash Tomato Soup with Crispy Kale really is so simple to make.

Peel and chop the butternut squash into cubes. Add the cubes to a parchment lined baking sheet along with 1/2 of a large onion and 2 cloves of garlic. Drizzle with olive oil, and sprinkle with salt and pepper.

Place the whole tomatoes on a baking sheet, you’ll need 12-13 medium sized tomatoes.

Roast the butternut squash, onion, garlic, and tomatoes in the oven at 425 degrees F for 25-30 minutes.

Meanwhile, add to a blender the vegetable broth, plant milk, tomato paste, smoked paprika, and nutritional yeast. Set aside.

To make the crispy kale, chop the kale and add it to a skillet, drizzle with olive oil, sprinkle with salt and sauté the kale over medium heat until it starts to crisp, tossing occasionally. Set aside.

Toast the pumpkin seeds (if not already toasted) Simply add 1/3 cup raw pumpkin seeds to a dry skillet and toast over medium heat, tossing frequently to avoid burning, until they start to turn golden brown. Place the seeds into a bowl and set aside.

When the veggies are done roasting, peel the skins off the tomatoes (optional), and add the tomatoes along with the butternut squash, onion, and garlic to the blender.

Blend until smooth, adding salt and pepper to taste.

Because the veggies just got out of the oven, the blended soup should be warm enough to enjoy right away, but if you prefer it warmer, simply heat in a pot or in the microwave.

Serve the soup into bowls, garnish with crispy kale and toasted pumpkin seeds and enjoy!

Let me know what you think about this cozy Autumn soup recipe down below in the comments section, as well as giving it a five rating ⭐️⭐️⭐️⭐️⭐️ so that others can discover this nourishing bowl of Roasted Butternut Squash Tomato Soup with Crispy Kale! Tag me on Instagram, Facebook, or Pinterest if you make it!