Roasted Butternut Squash, Tomato, and Garlic Soup
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.
Ingredients
- 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
Instructions
- 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!