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Butternut Squash and Tomato Soup

A delightful blend of roasted butternut squash and fresh tomatoes, this creamy soup is packed with flavor and perfect for chilly days.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Vegetarian
Calories: 250
Ingredients Method Notes

Ingredients
  

Vegetables
  • 650 g butternut squash, cut into chunks Look for squash that feels heavy for its size and is free from blemishes.
  • 550 g tomatoes, quartered Vine-ripened tomatoes are recommended for the best flavor.
  • 1 large yellow or brown onion, quartered
  • 2 small garlic bulbs, whole Not cloves—whole bulbs, top sliced off.
Seasoning and Oils
  • 1 tablespoon olive oil Extra virgin adds a richer flavor.
  • 1 tablespoon curry powder Use a mild blend or your favorite spicy mix.
  • 1 teaspoon salt Adjust to taste.
Base Ingredients
  • ¼ cup natural peanut butter Creamy or crunchy, based on your preference.
  • 4 cups vegetable stock Homemade if you can, but low-sodium store-bought works too.

Method
 

Preparation
  1. Preheat the oven to 180 degrees C (350 degrees F) and line a large baking sheet with parchment paper.
  2. Peel and cut the butternut squash into small chunks. Quarter the tomatoes, peel, and quarter the onion, and slice the top off the garlic bulb.
  3. Spread the prepared vegetables evenly on the baking sheet. Drizzle with olive oil, sprinkle with curry powder and salt, and toss to coat them all evenly.
Roasting
  1. Pop the baking sheet into the oven and roast for about 45 minutes, or until the vegetables are golden and tender.
Blending
  1. Once roasted, squeeze the roasted garlic out of its skin and add it to a blender along with the roasted veggies, vegetable stock, and peanut butter. Blend on high until smooth and creamy.
  2. Taste the soup and adjust seasoning with additional salt and pepper if necessary.
Serving
  1. Pour your soup into bowls and serve warm, topped with a drizzle of cream, a sprinkle of roasted seeds, or some crushed crackers for extra crunch.

Notes

Store this soup in an airtight container in the fridge for up to 3 days or freeze it in portioned ziplock bags for up to 3 months. Thaw in the fridge before reheating.