Description
A warm and comforting soup combining roasted butternut squash and ripe tomatoes into a creamy, flavorful blend. This easy homemade recipe delivers cozy fall flavors with simple pantry ingredients.
Ingredients
Instructions
1. Preheat the oven to 400°F (200°C).
2. Toss cubed squash, tomato halves, onion quarters, and unpeeled garlic cloves with olive oil, salt, and pepper on a baking sheet.
3. Roast vegetables for 25–30 minutes, stirring halfway, until edges are caramelized and squash is tender.
4. Squeeze roasted garlic from skins and combine all roasted vegetables in a blender with 2 cups of warm broth.
5. Blend until smooth, adding more broth to reach desired consistency.
6. Pour blended soup into a large pot; add remaining broth, herbs, and smoked paprika.
7. Simmer over medium heat for 10–15 minutes, stirring occasionally.
8. Stir in cream or coconut milk and butter, if using, then adjust seasoning.
9. Ladle into bowls and garnish with fresh herbs, a swirl of cream, or a drizzle of olive oil.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: soup
- Method: roasting, blending
- Cuisine: american
Nutrition
- Serving Size: 1 bowl
- Calories: 190
- Sugar: 8
- Fat: 10
- Carbohydrates: 22
- Fiber: 4
- Protein: 3
Keywords: butternut tomato soup, roasted tomato and squash soup, tomato squash soup, butternut squash and tomato soup, creamy butternut soup, cozy fall soup, healthy vegetable soup, vegetarian soup, dairy-free soup, easy soup recipes