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RECIPE
Chunky Roasted Tomato and Butternut Squash Soup
Round Dutch Oven
Vegetables
Over 1 hour
4-6
RECIPE NOTES
Looking for a hearty soup recipe for those colder nights? Our Chunky Roasted Tomato and Butternut Squash soup recipe has you covered, offering a cozy meal when temperatures start to drop. Perfect for weeknight cooking, this delicious soup can easily be prepped ahead of time and heated or defrosted in a pinch!
Before simmering the soup in the Round Dutch Oven, roast the butternut squash and tomatoes in our Rectangular Roaster until brown and tender. Roasting will bring out the flavours of the vegetables and make for a more savoury soup. The Dutch Oven will take care of the rest, simmering the vegetables with the other aromatics, until all the flavours are infused into one hearty soup.
Our Chunky Roasted Tomato and Butternut Squash soup will quickly become a wintertime staple in your household, offering a healthy and hearty soup in less than an hour. Just be sure to grab all the ingredients on your next grocery run and follow the steps below! The end result is a truly delicious soup for the whole family.
INSTRUCTIONS
Preheat oven to 200°C / 392°F.
Place the butternut cubes and tomatoes in separate Roaster and drizzle with olive oil. Roast until cooked and dark on the edges. The butternut will take longer than the tomatoes.
Heat a splash of olive oil in a Round French Oven, and sauté the onion until translucent. Add the garlic and thyme, and cook for a further 2–3 minutes.
Add half the roasted butternut and half the tomatoes, and mash with a Potato Masher until smooth. Add the remaining butternut cubes and tomato, as well as the stock.
Bring to a boil and season well with salt and pepper. Adjust consistency by adding more stock if necessary, and garnish with pumpkin seeds before serving.
