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Creamy squash and tomato soup with mascarpone: a simple soup recipe

Updated on June 2, 2013
Creamy squash and tomato soup
Creamy squash and tomato soup | Source

This simple recipe is for a creamy and very tasty squash and tomato soup that makes a fantastic starter or a filling lunch.

Squashes are an easy to grow vegetable that are harvested in the autumn. They make a great base for soups and stews and can be stored for use for several months after harvesting. In this recipe I used a large round green-skinned squash with lovely orange flesh. It had a fairly dry texture so the addition of tomato and mascarpone made for a wonderful well-rounded flavour.

Cook Time

Prep time: 25 min
Cook time: 35 min
Ready in: 1 hour
Yields: Four servings
Fresh squash
Fresh squash | Source
5 stars from 1 rating of Squash and tomato soup


  • 1 medium sized squash
  • 1 medium onion
  • 2 cloves garlic
  • either 4 large fresh cooking tomatoes, or 4 fluid oz of tomato passata (sieved tomatoes)
  • 1 tablespoon fresh mascarpone cheese
  • 3/4 pint vegetable stock


  1. Chop the onion and garlic finely, and saute in a large soup pan in a little butter and olive oil.
  2. Prepare your squash by removing the skin and seeds, and chopping into roughly one inch sized cubes. Once the onions and garlic have been cooking for about 5 mins add the squash to the pan. Cover and cook gently over a low heat for 10 more minutes, stirring occasionally.
  3. Once the squash has started to soften add the vegetable stock and the sieved tomatoes to the pan. I like to use fresh tomatoes, peeled, chopped and passed through a sieve to remove the seeds. Fresh tomatoes have a much nicer flavour, but for simplicity you can use prepared passata from a jar.
  4. Simmer for a further 15 minutes until the squash is completely cooked through. Remove from the heat and blend to obtain a smooth consistency.
  5. Just before serving add a large tablespoonful of mascarpone cheese, mix until dissolved and you have a delicious creamy soup. Serve with chunky granary bread or croutons.


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    • Imogen French profile image

      Imogen French 4 years ago from Southwest England

      Just about to harvest my first crop of butternut squash, so looking forward to making this lovely soup again

    • Imogen French profile image

      Imogen French 5 years ago from Southwest England

      hi ruchira, yes I love a bowl of hot soup on a cold winter's day. Thanks for reading and commenting :)

    • Ruchira profile image

      Ruchira 5 years ago from United States

      Nothing better to beat this cold and dry winter.

      Great receipe.


    • Imogen French profile image

      Imogen French 5 years ago from Southwest England

      hi vellur, thanks for your comment and votes, yes it is quite a healthy soup.

      hi kris, mascarpone is a very mild Italian cream cheese, in fact more like cream than cheese, so the best substitute would probably be something like soured cream or creme freche if you can't get the mascarpone.

      hope you both enjoy it if you try it, all the best, Imogen

    • Kris Heeter profile image

      Kris Heeter 5 years ago from Indiana

      This sounds fabulous and it's definitely very healthy based on the ingredient list! I've not heard of mascarpone cheese before though. I'll have to see if we have it around here. Are there any other cheese options you would recommend?

    • Vellur profile image

      Nithya Venkat 5 years ago from Dubai

      This soup must be delicious and healthy with the health benefits of tomato and the addition of mascarpone cheese. Great recipe. thanks for sharing.Voted up -useful and delicious.