Roasted Butternut Squash and Tomato Soup

Roasted Butternut Squash and Tomato Soup

from greensnchocolate.com
55 min

Summer meets fall in this Roasted Butternut Squash and Tomato Soup! Fresh tomatoes and butternut squash is roasted and then pureed for a comforting and healthy soup.

Ingredients

  • 6 cups diced butternut squash (about 1 medium/large butternut squash)
  • 5-7 medium tomatoes (sliced into chunks)
  • 1 yellow onion (diced)
  • 2 carrots (diced)
  • 2 cloves garlic (minced)
  • 3 tbsp olive oil
  • 1/4 tsp dried rosemary
  • 1/4 tsp dried thyme
  • 1 tsp salt
  • 4 cups vegetable or chicken broth
  • 1/2 cup plain Greek yogurt or sour cream (heavy cream works, too!)

Directions

  1. 1

    Preheat oven to 425 degrees F.

  2. 2

    Line 2 baking sheets with foil and spray with cooking spray

  3. 3

    Toss together the vegetables, olive oil, herbs, and salt.

  4. 4

    Evenly distribute the vegetables among the two baking sheets and bake in preheated oven for 40-45 minutes, until soft and tender.

  5. 5

    Combine the roasted vegetables and broth into a large soup pot and bring to a boil. Simmer for 10-15 minutes.

  6. 6

    Puree the soup with an immersion blender or transfer to a blender or food processor to puree.

  7. 7

    Stir in the Greek yogurt/sour cream or heavy cream.

  8. 8

    Season with additional salt and pepper, if needed.

  9. 9

    Ladle into bowls and enjoy!