Butternut Squash Tomato Soup
This Butternut Squash Tomato Soup is creamy and delicious - made with roasted veggies and served with vegan parmesan crisps.
Equipment
Ingredients
- 10 roma tomatoes quartered
- 2 cups butternut squash cubed
- 1 yellow onion cut in chunks
- 3 carrots peeled and chopped
- 6 cloves garlic peeled
- 1/4 cup olive oil
- salt and pepper
- 2 tablespoons vegan butter
- 1 tablespoon fresh thyme chopped
- 1 tablespoon fresh sage chopped
- 3 cups broth I used vegan chicken broth
- 1 cup non-dairy milk unsweetened
FOR THE PARMESAN CRISPS
- 8 tablespoons vegan parmesan I used Trader Joe's
- garlic powder
Instructions
- Preheat the oven to 375 degrees and line a baking sheet with parchment paper. Add the veggies, oil and a healthy pinch of salt & pepper to the baking sheet. Toss to coat evenly, place in the oven and roast for 1 hour. Remove from the oven and allow to cool slightly.
- While the veggies are cooling, increase the oven heat to 425 degrees and line a baking sheet with parchment paper. Pour a heaping tablespoon of vegan parmesan onto the baking sheet and lightly pat down. Repeat with the remaining cheese, spacing the spoonfuls about a 1/2 inch apart. Sprinkle with garlic powder and place in the oven for 10-12 minutes, or until crispy. Remove from the oven and allow to come to room temperature.
- Melt the vegan butter in a stock pot and add the fresh herbs. Cook for a couple of minutes. Add the roasted veggies & broth and use an immersion blender* to blend until smooth. Add the non-dairy milk, bring the soup to a boil, lower heat and simmer for 10 minutes. Taste and adjust seasonings as needed.
- To serve, ladle the soup into bowls and top with a parmesan crisp.
Video
Notes
*If you don't have an immersion blender, blend the roasted veggies and broth in a standing blender before adding to the stock pot.
Nutrition
Calories: 170kcal | Carbohydrates: 14g | Protein: 4g | Fat: 11g