Easy Roasted Squash Soup
A deeply delicious take on squash soup
Ingredients
- 1 1/4 pounds butternut squash or mix of winter squashes about 1/2 medium squash
- 1 large fresh tomato or two handfuls of cherry tomatoes
- 1 medium onion
- 1 head of garlic
- 5 medium carrots
- 2 tablespoons olive oil
- 1 teaspoon thyme
- Salt and pepper to taste
- 5 cups vegetable broth or chicken broth or use bouillon with water
- 1-2 teaspoons red pepper flakes depending on your heat tolerance
- Olive oil for drizzling (optional)
Instructions
- Preheat oven to 400 degrees
- Peel and cube the butternut squash.
- Quarter the onion and tomato, removing the stem from the tomato.
- Slice the garlic head in half.
- Slice the carrots into large chunks.
- Spread the butternut squash, onions, tomato, garlic, and carrots evenly on a baking sheet.
- Drizzle with olive oil and season with salt, pepper, and thyme.
- Roast for about 30 minutes, or until the vegetables are tender and lightly browned.
- Transfer the roasted vegetables (squeeze the roasted garlic out of the peel) to a blender or use an immersion blender.
- Add the broth (vegetable or chicken) and blend until smooth. Taste and adjust seasoning as needed with salt and pepper.
- Ladle the soup into bowls. Drizzle with olive oil and sprinkle red pepper flakes and basil leaves for garnish if desired.
Notes
We used both butternut and acorn squash when we tried this soup. Feel free to add any combination of winter squashes.
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