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 (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 oven to 400°F and toss tomatoes, butternut squash, potato, and garlic with oil, then roast until tender and caramelized
In a blender or food processor, combine the roasted vegetables with the canned diced tomatoes, salt, pepper, dried basil, dried oregano, dried thyme, crushed red pepper, and nutritional yeast
Blend until smooth, then transfer to a pot and stir in vegetable broth
Heat the mixture over medium heat until warmed through, adjusting broth for desired consistency, and serve
Notes
This soup is perfect for making ahead of time and can be stored in the refrigerator or freezer for later use
