Creamy Roasted Tomato Butternut Squash Soup
Ingredients
- 2 large tomatoes, cut in thirds
- 1/2 cup cherry tomatoes
- 3 cups butternut squash, peeled and chopped into cubes
- 1 russet potato, scrubbed clean peeled and chopped into 1/2 inch cubes
- 6 cloves of garlic
- 1 can fire roasted diced tomatoes or a can of diced tomatoes
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/4 tsp crushed red pepper
- 1/3 cup nutritional yeast
- 1/2 cup vegetable broth
- 1 tbsp oil, i used avocado oil
Preparation
Preheat the oven to 425 degrees fahrenheit
Line a sheet pan with foil and fold the foil edges up
Place the tomatoes, butternut squash, potato, and garlic on the pan
Drizzle vegetables with oil and bake for 40 minutes
Transfer the roasted vegetables to a high powered blender and add the additional ingredients to the blender
Blend the soup until it is smooth and creamy
Divide into bowls and garnish with your favorite toppings
