Roasted Butternut Squash and Tomato Soup

Recipe by ALH7401
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 45mins
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Heat oven to 375°F.
  • Cut squash in half lengthwise and remove seeds.
  • Place squash on a sheetpan, cut side down.
  • Bake until soft (Pushing on it with a finger should leave an impression in the flesh).
  • Remove flesh from the skin.
  • Heat olive oil in a large pan over low heat.
  • Still over low heat, cook onion, leeks, carrots, celery, and garlic until soft.
  • Add squash and tomatoes, cook gently for 10 minutes.
  • Add stock.
  • Salt and pepper to taste.
  • Simmer for 20-25 minutes.
  • Puree in batches until smooth.
  • Return to a clean pan and add cream.
  • Heat just to a boil.
Advertisement