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Roasted Butternut Squash Tomato Soup with Parmesan Crisps

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5 from 1 review

This Roasted Butternut Squash Tomato Soup is a must try for our next cozy comfort food craving. Packed with flavor, veggies and an easy healthy soup to make. Don’t forget the one ingredient parmesan crisps on top too!

  • Prep Time: 10 mins
  • Cook Time: 75 mins
  • Total Time: 1 hour 30 minutes

Yield: Serves 4

Ingredients

Scale

Soup:

  • 10 roma tomatoes quartered
  • 2 cups butternut squash cubed
  • 1 yellow onion, cut in chunks
  • 3 large carrots, peeled and chopped
  • 6 cloves garlic, peeled
  • 1/4 cup olive oil
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 2 tablespoons unsalted butter
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon fresh sage, chopped
  • 3 cups veggie or chicken broth (I use bone broth for extra protein)
  • Sea salt and black pepper to taste
  • 1 cup non-dairy milk unsweetened (I used full-fat coconut milk)

Parmesan crisps:

  • 8 tablespoons parmesan cheese grated
  • 1/4 teaspoon garlic powder

Instructions

  1. Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
  2. Add the veggies, oil, cinnamon, nutmeg and a healthy pinch of salt & pepper to the baking sheet. Toss to coat evenly, place in the oven and roast for 1 hour (tossing every 10-15 minutes).
  3. Remove from the oven and allow to cool slightly. 
  4. While the veggies are cooking, line a baking sheet with parchment paper.
  5. Pour a heaping tablespoon of parmesan onto the baking sheet and lightly pat down.
  6. Repeat with the remaining cheese, spacing the spoonfuls about a 1/2 inch apart.
  7. Sprinkle with garlic powder and place in the oven for 10-12 minutes, or until crispy.
  8. Remove from the oven and allow to come to room temperature.
  9. Melt the butter in a stock pot and add the fresh herbs and cook for a couple of minutes.
  10. Add the roasted veggies, broth and use an immersion blender to blend until smooth.
  11. Add the non-dairy milk, bring the soup to a boil, lower heat and simmer for 10 minutes.
  12. Taste and adjust seasonings as needed.
  13. To serve, ladle the soup into bowls and top with a parmesan crisps.

Notes

*Store leftovers in fridge for 5 days or freezer for 2 months

  • Author: Rachel

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