Butternut Squash Tomato Soup
Ingredients
- 1/2 butternut squash sliced
- 16 oz cocktail tomatoes
- 1 head of garlic
- 1/3 cup packed fresh basil
- 1/2 yellow onion chopped
- 1/3 cup olive oil
- Salt
- Pepper
- 1 cup vegetable broth
- 1/2 cup heavy cream
Preparation
Preheat oven to 425°F
Place butternut squash, tomatoes, garlic, basil, onion, olive oil, and salt and pepper in an 8x8 baking dish. Cover with foil and bake for 45 minutes
In a large pot heat the vegetable broth, pour in the butternut squash and tomato mixture, including the juices. Squeeze in the garlic
Blend with an immersion blender, stir in heavy cream. Let heat a few more minutes and serve
Notes
This cozy soup comes together by roasting veggies on a sheet pan, then puréeing it with an immersion blender
