Creamy Roasted Tomato Butternut Squash Soup
Ingredients
- 2 large tomatoes
- 1/2 cup cherry tomatoes
- 3 cups butternut squash
- 1 russet potato
- 6 cloves of garlic
- 1 can (14.5 oz) 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
- 2/3 cup vegetable broth, add more for a thinner soup
- 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.
Leftovers can be kept in the refrigerator in an airtight container for 3 days and 2 months in the freezer.
Tips
Make this ahead of time and freeze the leftovers. Just reheat whenever you need it.
