Roasted Butternut Squash and Tomato Soup
Warm up your soul with this velvety Roasted Butternut Squash and Tomato Soup, a perfect blend of sweet and savory flavors that’s as satisfying as it is nourishing. This recipe features caramelized butternut squash, oven-roasted roma tomatoes, and golden garlic, all pureed to silky perfection with aromatic spices like ground cinnamon for a hint of warmth. A splash of optional heavy cream elevates the soup to a luxurious texture, while fresh thyme adds a fragrant finishing touch. Whether you're looking for a cozy, healthy meal or an impressive starter for fall gatherings, this 50-minute soup is sure to delight. Serve it alongside crusty bread or a fresh salad for a complete, soul-comforting experience.
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Recipe Information
Ingredients
- 1 large (approximately 2 pounds) butternut squash
- 4 medium roma tomatoes
- 1 medium yellow onion
- 4 garlic cloves
- 3 tablespoons olive oil
- 4 cups vegetable broth
- 0.25 cups heavy cream (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon ground cinnamon
- 1 sprig fresh thyme (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Peel the butternut squash, remove the seeds, and cut it into 1-inch cubes. Slice the roma tomatoes in half and roughly chop the yellow onion.
Place the butternut squash, tomatoes, onion, and garlic cloves on a large baking sheet. Drizzle with 2 tablespoons of olive oil and sprinkle with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper. Toss to coat everything evenly.
Roast the vegetables in the preheated oven for 30-35 minutes, or until the squash is tender and slightly caramelized.
Transfer the roasted vegetables to a large pot over medium heat. Add the vegetable broth and bring to a simmer.
Using an immersion blender, puree the soup until smooth. Alternatively, transfer the mixture in batches to a countertop blender and puree, then return it to the pot.
Stir in the remaining 1 tablespoon of olive oil, heavy cream (if using), 0.5 teaspoon of salt, 0.25 teaspoon of black pepper, and ground cinnamon. Adjust seasoning to taste.
Simmer the soup for an additional 10 minutes to allow the flavors to meld.
Serve hot, garnished with fresh thyme if desired.
Nutrition Facts
Calories |
1407 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.8 g | 93% | |
| Saturated Fat | 22.1 g | 110% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 4673 mg | 203% | |
| Total Carbohydrate | 178.9 g | 65% | |
| Dietary Fiber | 46.0 g | 164% | |
| Total Sugars | 44.1 g | ||
| Protein | 29.9 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 623 mg | 48% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 5095 mg | 108% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
