Slow roasted garlic, tomatoes, and butternut squash go right from the oven to a blender and become a quick and easy "creamy" soup!
Prep Time5minutes
Cook Time45minutes
Total Time50minutes
Servings3-4 Cups Soup
Ingredients
3Garlic Clovesunpeeled
12OuncesCut butternut Squash
16OuncesMini Pearl Grape Tomatoes
1/3CupExtra Virgin Olive Oil + 1 Tablespoon
Juice of 1 Meyer Lemon
5Fresh Basil Leaves
Salt and Pepper
16OuncesVegetable Stock
Instructions
Preheat the oven to 375 degrees F. Line a large baking sheet with foil.
Place tomatoes and cut butternut squash pieces on the lined baking sheet. Toss with lemon juice and 1/3 cup olive oil. Season liberally with salt and freshly cracked pepper.
Tear off a small piece of foil. Place the garlic cloves in the foil along with the tablespoon of oil. Form into a little pouch so none of the oil leaks out during roasting. Place the garlic clove pouch on the same baking sheet with the tomatoes and squash. Roast in the oven for 45 minutes to an hour, until golden and some of the tomatoes start to burst.
Let the veggies and garlic cool completely.
Add roasted tomatoes and squash, basil, vegetable stock, and peeled garlic to a blender. Puree until smooth. Add more salt and pepper to taste.