Roasted Butternut Squash and Tomato Soup
Summer meets fall in this Roasted Butternut Squash and Tomato Soup! Fresh tomatoes and butternut squash is roasted and then pureed for a comforting and healthy soup.
Prep Time10 minutes mins
Cook Time45 minutes mins
Total Time55 minutes mins
Course: Soup
Cuisine: American
Diet: Gluten Free
Servings: 6 servings
Calories: 178kcal
- 6 cups diced butternut squash about 1 medium/large butternut squash
- 5-7 medium tomatoes sliced into chunks
- 1 yellow onion diced
- 2 carrots diced
- 2 cloves garlic minced
- 3 tablespoon olive oil
- ¼ teaspoon dried rosemary
- ¼ teaspoon dried thyme
- 1 teaspoon salt
- 4 cups vegetable or chicken broth
- ½ cup plain Greek yogurt or sour cream heavy cream works, too!
Preheat oven to 425 degrees F.
Line 2 baking sheets with foil and spray with cooking spray
Toss together the vegetables, olive oil, herbs, and salt.
Evenly distribute the vegetables among the two baking sheets and bake in preheated oven for 40-45 minutes, until soft and tender.
Combine the roasted vegetables and broth into a large soup pot and bring to a boil. Simmer for 10-15 minutes.
Puree the soup with an immersion blender or transfer to a blender or food processor to puree.
Stir in the Greek yogurt/sour cream or heavy cream.
Season with additional salt and pepper, if needed.
Ladle into bowls and enjoy!
This recipe is very flexible! Have more tomatoes than the recipe lists? Add them! Find a huge butternut squash? Use the whole thing and maybe just omit the carrots. Just adjust the broth, if desired/needed. Also, I love my soup pretty thick, as you can probably tell in the photos. If you want it thinner, just add more broth or a little water to thin it out.
Store leftovers in an airtight container for up to 4-5 days.
Calories: 178kcal | Carbohydrates: 27g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 1046mg | Potassium: 856mg | Fiber: 5g | Sugar: 9g | Vitamin A: 19469IU | Vitamin C: 46mg | Calcium: 110mg | Iron: 1mg