Roasted Tomato Butternut Squash Soup

No ratings yet

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 a gooey grilled cheese sandwich.

Prep Time15

Total Time50

Course: Side Dish, Soup

Cuisine: American

Servings: servings

Calories: 248.4kcal

Author: Priscilla Lawrence

Equipment

Ingredients

7-8 tomatoes chopped
4-5 cups butternut squash chopped, about 1 large squash or 2 small ones
2 carrots chopped
1 onion chopped
6-7 cloves garlic peeled, whole, crushed
2 tablespoons olive oil
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt or more as needed
½ teaspoon black pepper or more to taste
1 teaspoon fresh thyme chopped
4 cups broth chicken or vegetable
¼ cup half and half
¼ cup freshly grated parmesan
1 pinch red pepper flakes optional, only if you like a little spice

Instructions

Preheat oven to 400° Fahrenheit.
In a large bowl, combine together the chopped tomatoes, butternut squash, carrots, garlic and onion. Season with oil, garlic powder, onion powder, a pinch of salt and pepper and thyme. Stir well until everything is coated. (you can skip this step and do it on the baking sheet too)
Lay the seasoned veggies on a large baking sheet onto a single layer.
Add to preheated oven, roast for 30-35 minutes mixing it around with a spatula halfway.
Right before the veggies are ready, preheat the broth. (optional: add a few springs of fresh thyme)
Add the roasted veggies to the warm broth, bring to a boil and simmer on low boil for 8-10 minutes.
Using an immersion blender, start blending the soup until smooth by making circular, up and down motion. (remove thyme springs first if you added some)
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!

Notes

If you don't have an immersion blender, you can use regular blender. You need to blend the soup in batches, use a kitchen towel to open the lid to protect your hand, as the blender will get really hot.
Half and half: can be replaced with heavy cream or coconut milk.

*The nutritional values shown in this recipe are approximate for one suggested serving size using the ingredients listed but not including any optional items and may vary per actual preferred portion sizes.

Nutrition