Butternut Squash and Tomato Soup

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Butternut Squash and Tomato Soup

This squash and tomato soup blends the rich sweetness of squash with the fresh, vibrant taste of Greenhouse grown tomatoes for a cozy, nourishing meal. Packed full of flavor, it’s a family favorite that’s perfect for sharing around the table.

Prep Time: 10 mins

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Cook Time: 1 h 20 mins

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Total Time: 1 h 30 mins

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Serves: 4
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Ingredients

  • 10 GREENHOUSE tomatoes on the vine, quartered
  • 2 cups butternut squash, cubed
  • 1 yellow onion, chopped
  • 3 carrots, peeled and chopped
  • 6 cloves garlic, peeled
  • 1/4 cup olive oil
  • 2 tbsp butter
  • 1 tbsp fresh thyme, chopped
  • 1 tbsp fresh sage, chopped
  • 3 cups veggie broth
  • 1 cup milk
  • Salt and pepper to taste

DIRECTIONS

  1. Preheat your oven to 375°F. Line a baking sheet with parchment paper. Add tomatoes, garlic, onions, carrots, squash, oil and a healthy pinch of salt and pepper. Toss to coat evenly.
  2. Place in the oven and roast for one hour. Remove from the oven and allow to cool.
  3. While the veggies are cooling. Melt butter in a stock pot and add thyme and sage. Cook for a couple minutes. Add roasted veggies and broth to the pot. Using an immersion blender, blend until smooth.
  4. Add milk and bring the soup to a boil, then lower the heat and allow to simmer for 10 minutes.
  5. Serve hot into soup bowls and enjoy!
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