Butternut Squash Tomato Basil Soup

This butternut squash tomato basil soup combines the earthy sweetness of butternut squash with the tangy acidity of tomatoes, creating a harmonious marriage of flavors. The soup is further elevated by the addition of fresh basil, infusing it with a fragrant herbaceousness that adds depth and complexity. Each spoonful offers a silky and nourishing texture, warming you from the inside out. As you indulge in this butternut squash tomato basil soup, prepare to be transported to a realm of culinary delight. The silky, nourishing texture embraces your palate, providing comfort and warmth from the inside out. Whether you are a seasoned chef or a kitchen novice, this recipe promises a sensory journey through the world of vibrant flavors and wholesome goodness.

Become part of our ‘On the Vine‘ community to read about these and other tomatoes that are the perfect flavor combination for this recipe – from meaty, paste-type tomatoes (San Marzano, Roma), to juicy beefsteaks (Blue’s Bling, Sekai Ichi, Sweet Scarlet Dwarf), or sweet ox-hearts (Volovye Serdtse, Sgt. Pepper’s, Bolgarskoye Serdtse Krupnoye). Embrace the versatility of this recipe by choosing tomatoes that resonate with your preferences. Each tomato variety brings its unique character to the symphony of flavors. Join us on this culinary adventure, where every ingredient plays a vital role, and every spoonful tells a story of gastronomic bliss.


  • 3/4 teaspoon paprika
  • 1/4 teaspoon turmeric
  • 2 teaspoons sea salt (feel free to start with less and add to taste)
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 cup sweet yellow onion, diced into 1/4-inch pieces (approximately 1/2 medium onion)
  • 4 cloves garlic, minced
  • 32 ounces organic diced or crushed tomatoes or tomato puree (I love San Marzano, Whole Foods, and Jovial brands)
  • 32 ounces of low-sodium vegetable stock
  • 6-ounce can of organic tomato paste
  • 2 tablespoons molasses (can start with 1 and add to taste)
  • 12 ounces precut butternut squash from Trader Joe’s
  • 1 loose cup of fresh basil leaves with stems, plus more leaves for garnish (keeping the stems makes it easier to pull them out after cooking)
  • Pumpkin or sunflower seeds for garnish


In a small bowl, whisk together paprika, turmeric, salt, and pepper. Set aside.

Heat a soup pot to medium-low and add olive oil. When oil is lightly shimmering, add onion. Cook, stirring frequently, until onions are softened and translucent, around 6-8 minutes. Turn heat to low and add garlic and spices. Cook, stirring, another minute, until the garlic is softened and fragrant.

Add remaining ingredients, stir to incorporate, and bring to a simmer (for me, this usually means turning the heat up a touch to back to medium-low). Simmer for 30 minutes, or until butternut squash is fork-tender and the soup has thickened in consistency. Carefully use tongs or a spoon to pull basil leaves out. Discard.

Use an immersion blender to puree the soup, or carefully blend in a blender or food processor—this usually requires 2 batches.

Serve immediately with a sprinkle of fresh shredded basil, pumpkin or sunflower seeds, and any other topping of choice.

Chef Laura Lee