Sprinkledwithbalance.com
Sweet and savory, this easy to make roasted tomato butternut squash soup is packed with flavor. Quickly roasted fresh veggies, this soup is blended until smooth, and finished with a touch of cream and fresh parmesan. A perfect soup to pair with agrilled cheese sandwich.
Let’s get started!
Ingredients
Lay the seasoned veggies on a large baking sheet onto a single layer.
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Add to preheated oven, roast for 30-35 minutes mixing it around with a spatula halfway.
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Add the roasted veggies to the warm broth, bring to a boil and simmer on low boil for 8-10 minutes.
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Using an immersion blender, start blending the soup until smooth by making circular, up and down motion.
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– Add the half and half and parmesan and stir. Adjust salt and pepper. Serve with side of choice like a grilled cheese sandwich or crusty sourdough. Enjoy!
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