Roasted Tomato Butternut Squash Soup (Vegan)
This roasted tomato butternut squash soup is a creamy, easy, and vegan meal. Made with fresh tomatoes and butternut squash, it's hearty and full of flavor, perfect for a cozy dinner. Top it with dairy-free sour cream and homemade parmesan for an extra special touch.
Equipment
- 1 baking sheet lined with parchment paper
- 1 Large cooking pot
- 1 immersion blender or regular blender
Ingredients
- 1 lb (450 grams) fresh tomatoes sliced (about 3 medium tomatoes)
- 3 cups butternut squash chopped
- 1 yellow onion medium-sized, finely chopped
- 2 small garlic cloves finely chopped
- 2 tablespoons olive oil extra virgin (divided)
- 3 cups low sodium vegetable broth or water
- ¾-1 teaspoon salt
- ¼ teaspoon dried rosemary
- ¼ teaspoon dried thyme
- ¼ teaspoon dried basil
- ¼ teaspoon ground black pepper
Instructions
- Preheat oven to 425°F (220°C). Chop the butternut squash into 1-inch (2.5 cm) cubes. Quarter the tomatoes, slicing each quarter in half if they’re large. Toss with 1 tablespoon olive oil, salt, and herbs on a baking sheet.
- Roast the vegetables for about 30 minutes, or until caramelized and fragrant.
- In a large pot, heat 1 tablespoon olive oil over medium heat. Sauté the chopped onion for 5 minutes, then add the garlic and cook for another minute.
- Add roasted veggies and 3 cups vegetable stock to the pot. Bring to a boil, then reduce the heat and simmer for 6-7 minutes.
- Use an immersion blender to blend the soup until smooth, or let it cool slightly and blend in batches in a regular blender. Serve warm with a swirl of dairy-free sour cream and a sprinkle of homemade parmesan.
Notes
- Refrigeration: Cool and store in an airtight container for up to 3 days.
- Freezing: Store in freezer-safe containers for up to 3 months.
- Reheating: Reheat on low heat on the stovetop or microwave in 30-second intervals, adding water or stock as needed.
- Use ripe tomatoes: For the best flavor, use ripe, in-season tomatoes.
- Blend carefully: Let the soup cool slightly before blending in batches to avoid splattering.
- Adjust consistency: Add more vegetable stock for a thinner soup or simmer longer for a thicker texture.
Nutrition
Calories: 134kcalCarbohydrates: 18gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 587mgPotassium: 420mgFiber: 3gSugar: 4gVitamin A: 11168IUVitamin C: 25mgCalcium: 63mgIron: 1mg
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