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:

Quickview
157k Calories
4g Protein
7g Total Fat
20g Carbs
26% Health Score
Limit These
Calories
157k
8%

Fat
7g
12%

  Saturated Fat
1g
7%

Carbohydrates
20g
7%

  Sugar
7g
8%

Cholesterol
0.83mg
0%

Sodium
990mg
43%

Get Enough Of These
Protein
4g
9%

Vitamin A
14179IU
284%

Vitamin C
47mg
58%

Potassium
817mg
23%

Manganese
0.45mg
23%

Vitamin E
3mg
20%

Fiber
4g
16%

Vitamin K
16µg
16%

Vitamin B6
0.31mg
15%

Vitamin B3
2mg
14%

Magnesium
51mg
13%

Folate
49µg
12%

Phosphorus
112mg
11%

Vitamin B1
0.16mg
11%

Calcium
97mg
10%

Copper
0.19mg
10%

Iron
1mg
8%

Vitamin B2
0.12mg
7%

Vitamin B5
0.62mg
6%

Zinc
0.61mg
4%

Selenium
2µg
3%

Vitamin B12
0.19µg
3%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Gingerbread Cake with Cream Cheese Frosting
Cook the Book: Mac and Cheese with Soubise
BB Monday: Brownie Cookies
Green Bean Casserole
Vegan Tomato, Chickpea, and Sweet Potato Soup
Red Wine Marinated Flank Steak #grassfedmoms
Blueberry Lavender Jam Ice Cream
Pork Chops in Orange Sauce
Semisweet Chocolate and Peanut Bars
Stuffed Eggplants in Garlic Sauce
Food Trivia

Scientists can turn peanut butter into diamonds.

Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

Popular Recipes
Marmalade-Glazed Orange Cheesecake

Eating Well

Classic Buttermilk Pie

Foodista

Homemade Banana Pudding Pie

Allrecipes

Sage and Caramelized Shallot Brown Butter on Pumpkin and Sage Biscuits

Creative Culinary

Chocolate Zucchini Cake

My Zucchini Recipes