Roasted Butternut and Tomato Soup

A warm and easy-to-make roasted butternut and tomato soup that brings out the flavors of autumn. Perfect for family gatherings and loved by all ages.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 400°F.

Step 2

Cut off the ends of two butternut squash and slice down the middle, creating two halves for each one.

Step 3

Scoop out seeds and discard.

Step 4

Place squash in a baking pan along with cherry tomatoes, garlic cloves, onions, and peppers.

Step 5

Drizzle all the vegetables with olive oil.

Step 6

Season with salt, pepper, garlic salt, and ground sage.

Step 7

Nestle fresh sage leaves among the vegetables.

Step 8

Place baking dish in the oven uncovered for 65 minutes.

Step 9

Once roasted, remove seeds from peppers and peel the skins off.

Step 10

Put all ingredients into a food processor.

Step 11

Add chicken broth as the soup blends to desired thickness.

Step 12

Serve with grated parmesan and fresh sage leaves for garnish.