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–+ servings
Roasted squash and tomatoes soup

Roasted butternut squash soup

Print Recipe
This easy, healthy, and flavourful Roasted butternut squash soup recipe will be your go-to this autumn and winter! It is tasty, smokey, and warming soup like a big warm hug!
Course dinner, lunch, Soup
Keyword beetroot soup, dinner full of vegetables, easy meal, easy soup recipe, easy way to eat vegetables, healthy soup recipe, plant based lunch, plant based meal, plant based soup, plant-based dinner, quick and easy recipe, root vegetables, squash, squash soup, tomatoes, tomatoes soup, vegan vegetable soup, wholefood ingredients, wholesome meal, wholesome soup, winter vegetables
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 people
Author longhanna

Ingredients

  • 500 gram butternut squash
  • 2 mixed peppers
  • 1 small potato
  • 2 cloves garlic
  • 1 large onion
  • 1 tbsp olive oil
  • 1 tbsp smoked paprika
  • 1 tbsp coriander
  • 1 tbsp cumin
  • 750 ml vegetable stock
  • 2 tbsp tomato puree
  • salt and pepper

Instructions

  • Prepare your vegetables by chopping them up.
  • Preheat the oven to 180°C, fan 160°C. Place the butternut squash, peppers onto a baking dish.
  • Drizzle with 1/2 tbsp of olive oil and cook in the oven for 20 minutes. Till vegetable are soft. and beginning to caramelise.
  • In a saucepan add another 1/2 tbsp of olive oil and fry your onion and garlic and fry till soft.
  • Add your tomato paste and fry it off for a minute.
  • Take your vegetables out of the oven and let them cool a bit. When cool add them to a blender and blend till they are roughly mashed up.
  • Add them to your pan followed by the rest of the ingredients and cook for few mintes till the flavours infuse.
  • ENJOY!

Video