As autumn arrives and September ushers in cooler temperatures, there’s nothing more comforting than a warm bowl of soup. This Roasted Tomato and Butternut Squash Soup, infused with the earthy flavour of sage, is the perfect dish to welcome the season. It’s a rich, velvety soup that combines the sweetness of butternut squash with the tangy depth of roasted tomatoes, making it a delightful way to celebrate the bounty of autumn.
Ingredients:
- 6 large ripe tomatoes, halved
- 1 medium butternut squash, peeled, seeded, and cut into cubes
- 1 large onion, chopped
- 4 cloves garlic, peeled
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 teaspoon fresh sage, finely chopped (or ½ teaspoon dried sage)
- 1 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- Salt and pepper to taste
- Fresh sage leaves for garnish (optional)
- Crusty bread for serving (optional)
Method:
Step 1 – Roast the Vegetables: Preheat your oven to 200°C. Arrange the halved tomatoes, cubed butternut squash, chopped onion, and whole garlic cloves on a large baking sheet. Drizzle the vegetables with olive oil, and season with salt and pepper. Roast the vegetables in the oven for 35-40 minutes, or until they are tender and slightly caramelized. The tomatoes should be wrinkled, and the butternut squash should be soft.
Step 2 – Prepare the Soup: Once the vegetables are roasted, transfer them to a large pot. Add the vegetable broth, sage, cumin, and cinnamon to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes to allow the flavours to meld together. Use an immersion blender to puree the soup until smooth and creamy. If you prefer a chunkier texture, you can leave some pieces of vegetables whole.
Step 3 – Season and Serve: Taste the soup and adjust the seasoning with more salt and pepper if needed. Ladle the soup into bowls, and garnish with fresh sage leaves if desired. Serve hot with crusty bread on the side for dipping.
