Butternut Squash Tomato Soup Recipe
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Recipe Intro From gathering.page
This butternut squash tomato soup became a viral sensation for a reason! It’s incredibly easy to make, wonderfully cozy, and perfect for those cooler months when you need a comforting bowl of warmth. Packed with rich flavors from roasted butternut squash and tomatoes, this soup is sure to become a staple in your recipe collection.
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Recipe Card
ingredients
- 1/2 large butternut squash, peeled, seeded, and sliced into wedges
- 16 ounces (about 2 cups) cocktail tomatoes
- 1 head of garlic, with the bottom 1/4 chopped off
- 1/3 cup packed fresh basil
- 1/2 yellow onion, chopped
- 1/3 cup olive oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 cup vegetable stock
- 1/2 cup heavy cream
Method
Step 1
Preheat the oven to 425°F. Place the butternut squash, tomatoes, garlic, basil, and onion in an 8x8 baking dish. Drizzle with olive oil and season with salt and pepper. Cover the dish with foil and bake for 45 minutes.
Step 2
In a large pot, heat the vegetable stock over medium heat. Carefully pour in the roasted butternut squash and tomato mixture, including the juices from the baking dish. Squeeze the roasted garlic out of its skin and add it to the pot.
Step 3
Use an immersion blender to blend the mixture until smooth. Stir in the heavy cream and let the soup heat through for a few more minutes.
Step 4
Serve hot and enjoy!