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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