roasted butternut squash and tomato soup
You can never have too many side dish recipes, so give roasted butternut squash and tomato soup a try. This recipe serves 6 and costs $1.32 per serving. One portion of this dish contains around 5g of protein, 8g of fat, and a total of 157 calories. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes about 55 minutes. 606 people found this recipe to be delicious and satisfying. Head to the store and pick up olive oil, tomatoes, chicken broth, and a few other things to make it today. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. It is brought to you by Greens And Chocolate. Overall, this recipe earns a spectacular spoonacular score of 91%. Butternut Squash and Tomato Soup, Creamy Butternut Squash and Tomato Soup, and Pinto Bean, Tomato and Butternut Squash Soup are very similar to this recipe.
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 45 minutes
Ingredients:
4 cups diced butternut squash (about 1 medium butternut squash)
2 carrots, diced
4 cups vegetable or chicken broth
1/4 tsp dried rosemary
1/4 tsp dried thyme
2 cloves garlic, minced
3 tbsp olive oil
1/2 cup plain Greek yogurt
1 tsp salt
5 medium tomatoes, sliced into chunks
1 yellow onion, diced
Equipment:
baking sheet
aluminum foil
oven
immersion blender
stove
blender
bowl
ladle
pot
Cooking instruction summary:
Preheat oven to 425 degrees F. Line 2 baking sheets with foil and spray with cooking sprayToss together the vegetables, olive oil, herbs, and salt.Evenly distribute the vegetables among the two baking sheets and bake in preheated oven for 40-45 minutes, until soft and tender.While vegetables are roasting and there is about 5 minutes left, heat broth on the stovetop.To puree with a blender, combine veggies, broth, and Greek yogurt in blender and process until silky and smooth. If your blender doesn't fit all of the veggies and broth, do half at a time, then combine in a large soup pot at the end.To puree with an immersion blender, combine veggies, broth, and Greek yogurt in large soup pot and puree until smooth with immersion blender.Season with additional salt and pepper, if needed.Ladle into bowls and enjoy!
Step by step:
1. Preheat oven to 425 degrees F. Line 2 baking sheets with foil and spray with cooking spray
2. Toss together the vegetables, olive oil, herbs, and salt.Evenly distribute the vegetables among the two baking sheets and bake in preheated oven for 40-45 minutes, until soft and tender.While vegetables are roasting and there is about 5 minutes left, heat broth on the stovetop.To puree with a blender, combine veggies, broth, and Greek yogurt in blender and process until silky and smooth. If your blender doesn't fit all of the veggies and broth, do half at a time, then combine in a large soup pot at the end.To puree with an immersion blender, combine veggies, broth, and Greek yogurt in large soup pot and puree until smooth with immersion blender.Season with additional salt and pepper, if needed.Ladle into bowls and enjoy!
Nutrition Information:
covered percent of daily need
