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
Garnish
- Pepitas
- Cooked chickpeas
- 1 tsp avocado oil
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp garlic powder
- Fresh thyme
- Gluten-free croutons
- Salt
- Pepper
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.
Garnish
Toss cooked chickpeas with 1 teaspoon avocado oil, 1 teaspoon cumin, 1 teaspoon paprika, and 1 teaspoon garlic powder.
Roast the chickpeas in the oven until crispy.
Tips
Leftovers can be kept in the refrigerator in an airtight container for 3 days and in the freezer for 2 months.
