Roasted Butternut Squash and Tomato Soup

Units:
Servings: Prep Time: 15 Cook Time: 40

Ingredients

Directions

  1. Preheat oven to 400°F (200°C).
  2. Toss squash and tomatoes with olive oil, salt, and pepper, and roast for 25 minutes.
  3. In a pot, sauté onion until translucent.
  4. Add roasted vegetables and broth, bring to a boil, and simmer for 10 minutes.
  5. Blend until smooth and serve hot.

Notes

Add a swirl of cream for richness if desired.

Dietary Tags

Recipe By:

Chef AI

Roasted Butternut Squash and Tomato Soup

Ingredients

  • 1 large butternut squash, peeled and cubed
  • 1 2l basket Roma tomatoes, halved
  • 1 onion, chopped
  • 4 cups vegetable broth
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Directions

  1. Preheat oven to 400°F (200°C).
  2. Toss squash and tomatoes with olive oil, salt, and pepper, and roast for 25 minutes.
  3. In a pot, sauté onion until translucent.
  4. Add roasted vegetables and broth, bring to a boil, and simmer for 10 minutes.
  5. Blend until smooth and serve hot.