Hi, I'm Dana. My husband is Bueno.
Welcome to our blog!

The Tomato Rescuer & A Tomato Butternut Squash Soup

Pin It

I confess. It’s a problem. It started innocently enough. In the beginning, I simply saw the sign at the farmer’s market stand that said “tomato seconds,” and was moved to buy a carton.

Towards the end of the market season, when I saw that sign, I instinctively said, “I’ll take all of them.” We all need a home, including those “seconds”.  How could I walk away from their collective plea when they had been given that label – “seconds”.  I’m not knowledgeable in preserving tomatoes, but something inside me thinks that if I don’t buy them, no one else will (not true). Here’s what I have been doing with all the glorious tomato “seconds” …

I boil the tomatoes for 1-2 minutes and remove the skin

I puree the tomatoes and place in a freezer bag for freezer storage. The  puree is perfect for soups, vegetable smoothies, and sauces.

Tomato Butternut Squash Soup with French Bread Crouton

If you are a farmer and sell tomatoes, and you see me walking towards your stand, quickly pull out the sign that says “seconds,” and I will feel the need to buy all the produce that need my rescuing.

An intervention may be necessary next season! Hugs, dana

Tomato Butternut Squash Soup {Vegan}

You will need:

1 whole butternut squash, cut in half, seeds removed

3 tablespoons olive oil

1 onion, chopped

1 carrot, chopped

2 ribs celery, chopped

6 cups vegetable broth (I use low sodium)

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

15 ounces (weight) tomato puree

approximately 5 sprigs fresh thyme leaves (I like more, but this is a good starting point)

Here’s how:

Preheat oven to 450 degrees.

Place the squash cut side down in a large baking dish. Add 1 cup water and 1 tablespoon of the olive oil to the dish.

Roast 35-40 minutes, until the squash is soft and tender to the touch.

Heat the remaining olive oil over medium heat in a soup pot. Add the onion and cook and stir about 7 – 10 minutes, until the onion is soft and translucent. Add the carrot and celery and cook 7 – 10 minutes longer, stirring constantly, until the vegetables are soft.

Add the broth, salt and pepper;  simmer  (uncovered) approximately 20 minutes.

Remove the squash from its skin by scooping out the flesh with a spoon. Add the squash flesh to the soup. Simmer about 20 minutes longer.

Add tomato puree to the soup. Simmer for approximately 10 minutes.

Remove the soup from the heat and allow to cool slightly. Puree the soup in batches until you have reached your desired consistency.

Return the soup to the pot –  add fresh thyme and additional salt and pepper if desired. Reheat the soup on low if necessary.

Note :: my butternut squash puree was approx. 25 ounces (weight)

 For a short video on boiling the tomatoes see our Family Dinner Video | Tomato Capellini 


, , , , ,

13 Responses to The Tomato Rescuer & A Tomato Butternut Squash Soup

  1. Julie December 6, 2012 at 10:42 am #

    Okay, that looks so delicious! Your photos are delightful, can’t wait to try it and I already know I’m going to love this one.

    • Dana December 6, 2012 at 2:34 pm #

      Julie, thank you so much =)) It’s fantastic! I sometimes prepare the butternut squash the day ahead (and refrigerate) to speed up the prep the next day.

  2. Patty December 7, 2012 at 1:23 pm #

    My search is over! Years ago, Panerra Bread offered an Autumn Harvest Soup that was so delicious. I discovered that butternut squash was an ingredient to this rich vegetable soup. I tried to obtain the recipe from Panerra’s but to no avail (even though they don’t offer it on their menu now). Every butternut squash soup recipe I have found is sweet,
    cream based soup. I can ‘t wait to simmer this up. YUM!!!

    • Dana December 7, 2012 at 5:29 pm #

      That’s wonderful to hear Patty =) Thank you for your kind words!

  3. Anne Dougherty December 8, 2012 at 12:32 pm #

    Wow, Dana, this soup looks awesome. Doug has been making vegan butternut squash soup with sweet potato, zucchini and yellow squash that is delicious. But adding the tomatoes would probably take it to a new level. We are definitely going to make this tomorrow!

    • Dana December 8, 2012 at 9:34 pm #

      Thank you Annie =)) I love sharing meals with you and Doug!

  4. Mary Beth December 10, 2012 at 10:13 am #


    So, I made this last night and while it was delicious, I think my 18oz. calculation of tomato puree was way off. It turned out much more tomatoey (sp?) than butternut squashy. I used puree from a can and measured out 2 cups (16 oz.) and clearly this was not the way to go as it must be weight ounces and not liquid ounces. Just wanted to let others know so they don’t make the same mistake! It was very good tomato soup though!

    • Dana December 10, 2012 at 12:11 pm #

      Thank you Mary Beth =) I clarified the weight for the tomato puree. I also weighed my butternut squash puree in the batch I just made so I could note that as well. I’m so glad you liked it =))

  5. Cocosmom December 19, 2012 at 10:10 pm #

    Thank you, Dana

    This was super delicious. It’s been so cold out lately and really hit the spot. I’ve been vegan since Easter this year and I must admit the dairy is what I struggled with the most and , at times, still dabble into this stuff. I was a bit skeptical how this recipe would turn out without some cream. I am happy to say I did not miss it at all. It was perfect, filling, and yummy for my tummy. The aroma filled the room and brought a new comfort to my once “comforting” cream based butternut squash soup.

    Also, I’m always nervous splitting butternut squash in half as I have a clumsy side to me. That said, Trader Joe’s sells butternut squash cut up and ready to use. Yes, you’ll pay for the convenience but so worth it. I just roasted in the oven and ready to go.

    Thank you for making my vegan quest a little more easier and tastier!

    • Dana December 20, 2012 at 9:18 am #

      That is wonderful to hear! Thank you so much for your kind words. I’m glad to know the ready to use butternut squash turned out great. Dairy was tough for me to give up as well – it’s been a little over 5 years ago, but I feel so much better now =))

  6. benefits of tomatoes July 31, 2013 at 12:08 pm #

    I just now came across your website. All I have to say is I learned [a lot of quality reading material. Perhaps you would be willing to swap backlinks?

  7. Jeni October 11, 2013 at 7:48 pm #

    I just bought a whole “carton” of butternut squash can’t wait to try your recipe!

    • Dana October 12, 2013 at 6:15 am #

      It’s one of my favorite additions as a puree =)) I hope you love the soup, Jeni! I pureed extra squash and put in the freezer for later use. Have a great weekend =))

Leave a Reply