Nothing says Autumn to me more than a warm, butternut squash soup.

And what a perfect day to share a fall soup recipe – on the first day of fall!


2 tbsp olive oil
1 onion, chopped
1 clove garlic, chopped
2 cups butternut squash, peel and cut into small cubes
2 carrots, chopped
5 plum tomatoes, seeded and chopped, along with 2 tbsp tomato paste OR 1/2 cup of tomato puree
5 cups organic chicken or vegetable broth – if you don’t have stock on-hand, you can also use water with a bouillon
Salt and pepper


In a large saucepan over medium-low heat, soften the onion and garlic in olive oil.  Increase the heat to medium-high, add squash and saute for 2 minutes.  Add tomatoes and saute for another two minutes.

Add chicken broth and tomato paste and bring to a boil.  Cover, reduce the heat and add salt and pepper to taste.  Simmer for an hour.

With a hand-blender, puree the soup into a creamy texture.  Serve with a drizzle of sour cream or cream.

Happy Autumn!


Cream of Tomato and Butternut Squash Soup | amotherworld |


Maria Lianos-Carbone is the author of “Oh Baby! A Mom’s Self-Care Survival Guide for the First Year”, and publisher of, a leading lifestyle blog for women.


  1. Oh… yum. I so have to try this. Although, every time I make soup for my boys, they never eat it. They will, however, eat their yiayia’s soup… hmmm… am I doing something wrong?

  2. Loukia, it’s the olive oil – just add more because you know Yiayia used tons!

  3. Pingback: Cooking From Scratch: Healthy Eating Starts With Better Food | Sobeys Blog

  4. Debbie White Beattie Reply

    I love the idea of making my own soup. I like this soup because its really healthy. I know I’d like the tomato but I’m unsure about the squash because I don’t like but I’ll try it.

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