The BEST Butternut Squash Tomato Soup

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It’s SOUP SEASON YA’LL!!

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This yummy butternut squash tomato soup is full of creamy goodness and one you have to add it to your soup list ASAP!

A frost was coming and I needed to bring in all of our tomatoes, I wanted a tomato soup but saw the butternut squash, I had recently purchased from the store, staring at me. It’s like it knew I usually get too afraid to cook with new ingredients and was begging me to use it. YES, I’ve never cooked with butternut squash, although I’ve had it at a friends and enjoyed it, I was too afraid. Until today!!

WHAT YOU’LL NEED:

  • 1 Butter Squash Cut in Half
  • 1-2 cups of tomatoes
  • 1-2 Carrots
  • half an Onion
  • 4 Garlic Cloves
  • 4 Cups of Homemade Bone Broth
  • 1 Cup Half & Half
  • Oregano & Thyme
  • Salt & Pepper

WHAT TO DO:

Pre-heat oven to 425

Line a sheet pan with parchment paper, add butternut squash that has been cut in half and tomatoes to the pan, I liked to cut the tomatoes in half.

Sprinkle olive oil and about half of the seasonings over the squash & tomatoes, onions & garlic

Add a chunk of butter into the butternut squash and put into the oven at 425 for 15-20 minutes or until squash is soft

once roasted add everything to a stock pot, add the chicken broth, remaining spices and bring to a boil.

once boiling turn the heat down and stir in the half and half

let shimmer for about 5 minutes.

Use an emersion blender to blend up the soup

serve with a side of sourdough grilled cheese 🙂

Butternut Squash Tomato Soup

Print Recipe
Course Main Course
Servings 4

Ingredients
  

  • 1 Butternut Squash
  • 1- 1½ Cups Tomatoes I used a variety from my garden
  • 1-2 Carrots
  • ½ Onion
  • 4 Garlic Cloves
  • 4 Cups Bone Broth or Chicken Broth
  • 1 Cup Half & Half
  • Salt and Pepper to taste on the roasted veggies and also once soup is cooked
  • ½ TBSP Dried Oregano use half on veggies before roasting. add more to taste if needed.
  • 1 TSP Thyme use half on veggies and also once soup is cooked. add more to taste if needed.

Instructions
 

Roasting Veggies

  • Cut the butternut in half, place on a sheet pan with butter
  • Cut tomatoes in half and also place on sheet pan
  • Add onions & garlic to sheet pan and cover everything with half of the seasonings
  • Roast at 425° for 15-20 minutes until butternut squash is soft

After Roasting

  • Place everything from the pan into a large stockpot over medium heat
  • Add 4-5 cups of chicken broth depending on if you want it thick or more soup like
  • bring to a shimmer
  • Stir in the half and half and the remaining seasonings
  • Let simmer for 10 minutes and serves with some grilled cheese or sourdough bread 🙂
Keyword Butternut Squash Soup

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