Butternut Squash Tomato Soup

We are going on 3 weeks of being plagued with the winter sickness…


We’ve been sharing it amongst each other and been quarantined from the outside world for all of January…

I’m going freaking nuts.

We’ve been watching non stop episodes of Barbie Life in the Dream House, blasting the heat up to 76, wiping up runny noses and eating cough drops like candy.


Our coffee table has had little legs run around it 587 times, and the one time we decide to go out and see the sun, Sweet Pea falls and gets a scar on her face that looks like Hitler. Awesome.


But oddly enough, I think we needed this break. I’ve spent more one on one time with my girls than ever. We’ve read stories, laughed, played, and cuddled in bed together. It was a great reminder that the most important task I have in life is to be their mommy. To teach, raise, and love them unconditionally.


I’ve also learned that soup is one of the greatest blessings when sick. It’s fast, easy, and comforting. Along side a toasted sandwich with marathon watching of Downton Abby, and well…having a few sick days is probably just what I needed.


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Butternut Squash Tomato Soup
Prep time
Cook time
Total time
  • ½ medium butternut squash, peeled and diced, about 2 cups*
  • 2-3 heaping TB. coconut oil, or other oil of choice
  • 4 cups diced fresh tomatoes**
  • 2 large carrots diced
  • 2 celery stalks diced
  • ½ medium sweet onion diced
  • 4-5 cloves garlic chopped
  • Salt/pepper/Paprika
  • Liquid of choice: veggie broth, chicken broth, cream, etc.
  • Fresh herb of choice, such as basil
  • *To save time buy the pre-chopped fresh butternut squash
  • **To save time use canned tomatoes
  1. Steam the butternut squash.
  2. While the butternut is steaming, dice the rest of the veggies.
  3. In a large pot over medium heat add the oil. Add the garlic, onion, tomato, carrot, and celery.
  4. Continually stir every so often, and cook veggies on med/low heat for 15 minutes.
  5. At this time, the veggies should be softened, including the butternut squash.
  6. Add the cooked butternut squash to the pot, toss, and continue to cook for an additional 10 minutes.
  7. Remove pot from heat and transfer veggies to a blender. Puree veggies into a soup.
  8. Add the puree back to the pot. Stir in desired amount of preferred liquid, until consistency is reached. Stir in the spices to taste, and serve with chopped fresh herbs.



You know what else…I’ve heard Disney’s Frozen Songs being sung on repeat constantly, and my three year old begged me to film her, (Yes that’s right!). So I thought I would share her cute version of the song, “Do You Want To Build A Snowman?”

Trust me…Cuteness overload!

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  1. Okay, the soup looks incredible, but THAT VIDEO. Cuteness overload is an understatement. My 2 year old boy just asked me to watch it 3 times in a row. 🙂 He’s smitten.

  2. Mmmmm I want to make it this week! And that video was precious.

  3. Alexandra says:

    Soup looks yummy! Think I will try it this week one night for dinner! And your daughter is PRECIOUS! What a cutie! My 4 the old son and I sing frozen a lot too, but we’ve yet to master all the lyrics like your little one did! So cute!!!!

  4. Hahaha, this post is awesomely hilarious, thank you! The fact that you’re dealing with the sickness AND you can post a recipe this delicious is so great!!

  5. That little one is so impressive, too adorable! And that soup looks amazing!

  6. I am so sorry! I know how it is, the second someone feels better, someone else has it. This soup looks absolutely dreamy though for when you’re not feeling well. And your girls are way way too cute (even if you are all sick!) Hope you feel better soon!

  7. That was so stinkin cute and the best was all the octave changes(or whatever). Hilarious & delicious:) Oh, and the Hitler scab….the worst!!! BTDT.


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