Butternut Squash Tomato Soup by

Butternut Squash Tomato Soup by It’s extremely easy to make & so cozy. It’s a go to for us in the cooler months! -1/2 butternut squash sliced -16 oz cocktail tomatoes -1 head of garlic (bottom 1/4 chopped off) -1/3 cup packed fresh basil -1/2 yellow onion chopped -1/3 cup olive oil -salt & pepper -1 cup vegetable broth -1/2 cup heavy cream Preheat oven to 425°F. Place butternut squash, tomatoes, garlic, basil, onion, olive oil, & salt + pepper in an 8x8 baking dish. Cover with foil. Bake 45 minutes. In a large pot heat the vegetable broth, pour in the butternut squash + tomato mixture, including the juices. Squeeze in the garlic. Blend with an immersion blender, stir in heavy cream. Let heat a few more minutes and serve.

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Step 1

Preheat oven to 425°F. Place butternut squash, tomatoes, garlic, basil, onion, olive oil, & salt + pepper in an 8x8 baking dish. Cover with foil. Bake 45 minutes. In a large pot heat the vegetable broth, pour in the butternut squash + tomato mixture, including the juices. Squeeze in the garlic. Blend with an immersion blender, stir in heavy cream. Let heat a few more minutes and serve.