Roasted Butternut Squash and Tomato Soup
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.
Servings: 6 servings
Calories: 178kcal
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 tablespoon olive oil
- ¼ teaspoon dried rosemary
- ¼ teaspoon dried thyme
- 1 teaspoon salt
- 4 cups vegetable or chicken broth
- ½ cup plain Greek yogurt or sour cream heavy cream works, too!
Instructions
- Preheat oven to 425 degrees F.
- Line 2 baking sheets with foil and spray with cooking spray
- Toss together the vegetables, olive oil, herbs, and salt.
- Evenly distribute the vegetables among the two baking sheets and bake in preheated oven for 40-45 minutes, until soft and tender.
- Combine the roasted vegetables and broth into a large soup pot and bring to a boil. Simmer for 10-15 minutes.
- Puree the soup with an immersion blender or transfer to a blender or food processor to puree.
- Stir in the Greek yogurt/sour cream or heavy cream.
- Season with additional salt and pepper, if needed.
- Ladle into bowls and enjoy!
Notes
This recipe is very flexible! Have more tomatoes than the recipe lists? Add them! Find a huge butternut squash? Use the whole thing and maybe just omit the carrots. Just adjust the broth, if desired/needed. Also, I love my soup pretty thick, as you can probably tell in the photos. If you want it thinner, just add more broth or a little water to thin it out.
Store leftovers in an airtight container for up to 4-5 days.
Nutrition
Calories: 178kcal | Carbohydrates: 27g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 1046mg | Potassium: 856mg | Fiber: 5g | Sugar: 9g | Vitamin A: 19469IU | Vitamin C: 46mg | Calcium: 110mg | Iron: 1mg