Roasted Butternut Squash Tomato Soup
This soup is such a comforting recipe, we roast the butternut squash and tomatoes before blending with stock and seasoning. It is yummy on its own but serve it with garlic bread to make the most comforting fall soup recipe.
Equipment
- Baking tray
- Blender
- Chopping board
- Knife
- Strainer
- Ladle
Ingredients
- 1/2 pc butternut squash cut into cubes
- 3 large tomatoes cut into cubes
- 2 garlic heads cut into half
- 2 onions cut into wedges
- 1 tbsp thyme
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 500 ml vegetable stock/water
- 100 ml milk
Garnish
- 30 ml olive oil
- 30 ml cream
- 30 gm fresh parsley chopped
- 1 tsp paprika powder
- Salt & Pepper
Instructions
- Preheat the oven to 200℃.
- In a baking tray add the butternut squash, tomatoes, onions, garlic. Season with olive oil, salt, pepper, thyme and roast for 35-40 minutes or until soft.
- Transfer the cooked veg into a blender (while still hot), pour over the stock and blend until smooth.
- Pour the mixture through a strainer into a stock pot and adjust the consistency with milk.
- Season with salt, pepper, olive oil and stir.
- Garnish with cream, olive oil, paprika, pepper, fresh parsley. Serve with garlic bread.
Notes
- If you don’t have an oven, roast the veggies in a heavy bottom sauce pot until caramelized, add the stock and boil until the veggies are stock before blending.
- I like to strain the soup for a smoother texture but you can skip this step if your blender is a high powered one.
- Add as much milk as needed to adjust the seasoning.
- Garlic butter bread spread recipe is here.