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Kid-Friendly Butternut Tomato Soup


  • 3 shallots, peeled
  • 4 stalks celery
  • 2 Tbsp. olive oil
  • 5 cups diced, peeled, and seeded butternut squash (1 small squash, about 2 1/2 pounds)
  • 1 1/2 quarts low-fat, reduced-sodium vegetable broth
  • 1 (15-ounce) can diced tomatoes, preferably "no salt added"
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
Topping (optional):
  • 1 cup silken tofu
  • 2 Tbsp. grated Parmesan
  • 1/4 tsp. salt


1. Slice the shallots and celery. Heat the oil in a large stockpot over medium-high heat. Add the shallots and celery. Cook until the shallots begin to soften but not brown, 5 to 7 minutes.

2. Add the butternut squash, vegetable broth, diced tomatoes, salt, and pepper. Bring to a boil, then reduce to a simmer.

3. Cover and cook until the butternut squash becomes tender and is easily mashed with the back of a metal spoon, about 45 minutes.

4. Puree the soup with an immersion blender, or in a standing blender or food processor in batches.

5. To make the topping, place the tofu, Parmesan, and salt in a mini-chopper or food processor. Whip until smooth and serve with the soup.

Recipe adapted from Do It Delicious

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