This soup recipe is perfect for rainy days, cold days, hot days, really any day. I started making this soup after having an abundance of tomatoes in my 2023 garden and wanting to incorporate them into a soup that was more than just tomato soup.
This hearty blend has slowly become a favorite in my household and pairs excellent with garlic bread, or grilled cheese.
Prep Time: 20 Minutes || Cook Time: 50 minutes || Total Time: 1hr 10 minutes
Ingredients:
1 whole butternut squash – cubed
o I never peel the butternut squash but if you prefer to you can. I find that after roasting and straining, any bits that do not blend down are small enough to not mess with the structure of the soup.
6 large tomatoes
o I also included some smaller tomatoes (about 3 or 4) that did not grow to full size but were perfect for this recipe
o I used beefsteak tomatoes, but this recipe also goes well with Roma tomatoes too
4 cloves of garlic – peeled
½ of a medium yellow onion – cubed
1 tsp Salt
1 tsp Pepper
2 tbsp Parsley
1 tbsp Oregano
64 oz Low sodium vegetable broth
Toppings
o 1 tbsp Heavy Whipping Cream
o ½ tsp Parsley
o 1 tbsp Parmesan cheese
Directions:
1. Preheat oven to 400 degrees
2. Add the butternut squash, garlic, tomatoes, onion into a large mixing bowl and coat with your preferred cooking oil.
a. For this recipe, I used avocado oil.
3. Spread in single layer on baking sheet (use two if needed), top with salt, pepper, parsley, oregano
a. Make sure veggies are laid in the pan skin side down.
4. Roast for 30-45 minutes, the tomatoes are what I keep an eye on. Once they start to char, the mixture is ready to come out of the oven.
5. Once roasted, add the mixture to a blender, and add in vegetable broth, blend until smooth
6. Strain using a fine mesh strainer
7. Pour the mixture into a pot on the stove, bring to a boil then allow to simmer for 10 minutes
8. To a serving bowl, add in the soup, heavy whipping cream, parmesan cheese, and parsley. Pair with your bread of choice or enjoy it by itself.
9. Store in the fridge for 3 days or freeze for up to 3 months
{Freezer tip}
My go-to storage method has been freezing my soup in Ziplock freezer bags. This lends itself to easy reduced storage and a way to share with friends and neighbors so that they are able to portion their soups. For larger servings, I’ll measure out 4 cups of soup into a bag then seal and lay flat on a small baking sheet. For smaller servings that will be eaten within 1-3 months, I’ll use small zip lock bags and portion out 1 cup servings.
If you make it, let us know what your thoughts are! Enjoy 😊
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Holistic Bliss WV 