It’s SOUP SEASON YA’LL!!
Jump to RecipeThis 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:
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
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 🙂