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Roasted Garlic, Butternut Squash, and Tomato Soup

Slow roasted garlic, tomatoes, and butternut squash go right from the oven to a blender and become a quick and easy "creamy" soup!
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 3 -4 Cups Soup

Ingredients

  • 3 Garlic Cloves unpeeled
  • 12 Ounces Cut butternut Squash
  • 16 Ounces Mini Pearl Grape Tomatoes
  • 1/3 Cup Extra Virgin Olive Oil + 1 Tablespoon
  • Juice of 1 Meyer Lemon
  • 5 Fresh Basil Leaves
  • Salt and Pepper
  • 16 Ounces Vegetable Stock

Instructions

  1. Preheat the oven to 375 degrees F. Line a large baking sheet with foil.
  2. 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.
  3. 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.
  4. Let the veggies and garlic cool completely.
  5. Add roasted tomatoes and squash, basil, vegetable stock, and peeled garlic to a blender. Puree until smooth. Add more salt and pepper to taste.