Butternut Squash & Tomato Soup
This butternut squash soup is the only soup recipe you will need this fall! I am beyond thrilled to be living in a location that actually has fall (unlike Southern California…), and I am taking full advantage. If you’ve been following along you know I’ve been looking around at all of the Halloween decor around Old Town, crunching in the leaves, and enjoying the pumpkin patches! This soup is the perfect meal to have at the end of the day after doing all the fall things.
Butternut Squash Tomato Soup
This is the only soup recipe you will need this fall. It is full of vegetables & so much flavor. Bonus: it's super easy to make!
Ingredients
- 1/2 butternut squash sliced
- 16 oz cocktail tomatoes
- 1 head of garlic (bottom 1/4 chopped off)
- 1/3 cup packed fresh basil
- 1/2 yellow onion chopped
- 1/3 cup olive oil
- salt & pepper to taste
- 1 cup vegetable broth
- 1/2 cup heavy cream
Instructions
- Preheat oven to 425°F.
- Place butternut squash, tomatoes, garlic, basil, onion, olive oil, & salt + pepper in an 8x8 baking dish. Cover with foil. Bake 45 minutes.
- In a large pot heat the vegetable broth, pour in the butternut squash + tomato mixture, including the juices. Squeeze in the garlic. Blend with an immersion blender.
- Stir in heavy cream. Let heat a few more minutes and serve.
