Roasted Butternut Squash and Tomato Soup

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Roasted Butternut Squash and Tomato Soup

Yield: 6

Author: Lizzy Sirgey

This soup is so flavorful and takes your favorite cup of tomato soup to a new level! 

Ingredients

• 1/2 large roasted butternut squash
• 2 pints heirloom or regular cherry tomatoes
• 1 1/2 cups baby carrots
• 1/2 large white onion, sliced
• 4 cloves garlic
• 2 tbsp olive oil
• 2 tsp salt
• 2 tsp garlic powder
• 2 tsp onion powder
• 3.5 cups chicken stock
• 1 cup heavy cream
• Salt and pepper to taste.

Instructions

1. Preheat oven to 375 degrees.
2. Place your tomatoes, carrots, onion and garlic on a medium baking sheet. Drizzle over olive oil, salt, garlic and onion powders. Toss to coat well. Bake for 1 hour.
3. Pour roasted vegetables, squash (skin on!), chicken stock and cream into your blender and blend until smooth.
4. Pour soup into a pot and heat until warmed through. Season with salt and pepper to taste.
5. Serve with some fresh thyme and soup croutons (recipe on my reels!) … or with your favorite grilled cheese!