This delicious soup is made from roasted butternut squash, roasted tomato, and roasted garlic— blended together to create a silky smooth soup served with crusty sourdough, pumpkin seeds, and fresh thyme.
Dairy-Free • Gluten-Free Option • Vegan • Vegetarian
Everything You’ll Need
- Blender with ventilation, such as a Vitamix. Ventilation is important when blending hot ingredients to avoid pressure build up and/or explosions. A hand blender would also work well for this recipe. [Disclaimer: As an Amazon Associate I earn from qualifying purchases.]
Ingredients (& recommended substitutions)
- Butternut squash. Pumpkin (of similar size) would also work!
- Head of garlic. When garlic is roasted, it’s slightly sweeter and caramelised. It isn’t as strong as raw garlic, which is why you can use much more of it in recipes.
- Vegetable stock. Homemade or store bought! Keep in mind the salt content may vary brand-to-brand and always read the label for specific diet requirements or intolerances.
- Tomatoes. Ideally these should be small-medium size (golfball size), any larger will have higher water content and they do not roast in the same way.
- Pumpkin seeds. These seeds add an extra crunch! I used store bought, but roasting your own would also taste great!
- Fresh thyme. Or try fresh sage, parsley, or oregano.
- Sourdough. Use gluten-free bread if needed!
For detailed instructions and measurements, scroll down to the butternut squash, tomato, and garlic soup recipe card.
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Roasted Butternut Squash, Tomato, and Garlic Soup
- 1 tbsp olive oil
- 500 g butternut squash or ½ of the squash
- 600 g tomatoes (small-medium size) or ~10 golfball sized tomatoes
- 1 head of garlic
- 500 ml vegetable stock
- 4 tbsp pumpkin seeds
- fresh thyme, to serve
- sourdough bread, to serve (or use gluten-free bread)
- sea salt and black pepper, to serve
- Preheat the oven to 200°C/400°F and line a baking tray.
- Prepare the squash by slicing it in half lengthwise and scooping out the seeds (discard). Add one half to the baking tray face-down with olive oil. Carefully slice off the top of the garlic head, keeping the cloves intact, add a bit of olive oil and place under the squash (cut-side down), in the dip where the seeds were. Bake for 50 minutes – 1 hour, until the squash is tender and caramelised.
- Line another baking tray. Slice the tomatoes in half, place them cut-side up on the baking tray with a drizzle of olive oil and a pinch of salt. Place in the oven (the shelf below the squash) and roast for 30 minutes.
- Peel off the skin of the roasted squash and discard. Add the squash, tomatoes, and garlic (squeeze out of the skin) to a blender. Pour in the stock and blend until silky smooth.
- Top with pumpkin seeds, fresh thyme, sea salt, and cracked black pepper. Serve with toasted bread!