Roasted Tomato Butternut Squash Soup

Prep Time 20 mins
Cook Time 35 mins
Rest Time 10 mins
Total Time 1 hr 5 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Cooking Temp: 425  F
Servings: 6
Best Season: Fall
Dietary: Gluten Free, Nut Free, Vegetarian
Description

A sweet and earthy roasted tomato butternut squash soup. The veggies are roasted, blended, and then finished with cream and vinegar.

Ingredients
  • 1 medium butternut squash, quartered length-wise and seeds removed
  • 1 yellow onion, quartered
  • 1 pound garden tomatoes, halved
  • 4 cloves garlic
  • 2 tablespoons olive oil, plus more for garnish
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • Pinch of red pepper flakes
  • 3 cups vegetable broth
  • Juice and zest of 1 lemon
  • 1 tablespoon red wine vinegar
  • 3/4 cup heavy cream
  • Cherry tomatoes and freshly cracked black pepper for garnish, optional
Instructions
    Roast Tomatoes and Butternut Squash
  1. 1

    Preheat the oven to 425°F and set out a large rimmed baking sheet.

  2. 2

    Arrange the butternut squash, yellow onion, tomatoes, and garlic cloves onto the baking sheet. Drizzle the vegetables with olive oil and then sprinkle the dried thyme, salt, pepper, and a pinch of red pepper flakes. Flip the butternut squash so the skin is facing up.

  3. 3

    Roast the vegetables for 35 minutes, until the butternut squash is fork tender and the tomatoes have begun to shrivel. Take the baking sheet out of the oven and let  the vegetables cool for about 10 minutes, until easily handled.

    4. Blend the Tomato Butternut Squash Soup
  4. 4

    Scoop the inside of the butternut squash away from the skin and discard the skin. Add ⅓ of the roasted squash, onions, and tomatoes to a high speed blender. Add 1 cup of vegetable broth to the blender with the vegetables. Blend on high until smooth, being sure to let steam escape through the vent at the top. Transfer the blended soup to a stock pot or dutch oven over low heat on the stove. Repeat twice more with the rest of the vegetables, until all the vegetables are blended and you’ve used 3 cups of the vegetable broth.

  5. 5

    To the blended soup in the stock pot or dutch oven, stir in the lemon zest, lemon juice, red wine vinegar, and heavy cream until evenly combined. Let the soup heat for 5 minutes. Taste the soup and adjust the seasoning to your liking, if needed.

  6. 6

    Enjoy the tomato and butternut squash soup with a drizzle of olive oil, halved cherry tomatoes, and some freshly cracked black pepper.

Read it online: https://lauralovestocook.com/recipes/roasted-tomato-butternut-squash-soup/