Shreya A slight chill in the air calls for a squash soup for sure. What better squash to use than butternut squash. It is rich in fiber, potassium and is harvest in fall making it perfect to use for the season. Here’s a simple, comforting and heart warming soup recipe with squash, zucchini and cherry tomatoes. Flavored with garlic and rosemary, it pairs perfectly with some toast. This soup is so easy to make and comes together fairly fast making it great for weeknight dinners. Just toss the vegetables in the oven and go do other chores, then come blend everything together and you have yourself a meal!
| Yield | 4 servings | |
| Prep time | 0 h | 10 mins |
| Cook time | 0 h | 50 mins |
| Total time | 1 h | 0 mins |
Ingredients for the soup
Directions to make butternut squash soup
Cut and wash the vegetables, place them in a baking tray, sprinkle salt and bake at 400F or 200C for 30-40 mins. The butternut squash might take a bit longer than the other veggies.
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Blend all the vegetables together with the garlic and rosemary. Keep the skin on the butternut squash.
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Pour in a bowl, add some fresh cream on top. If you like basil, it would make a great addition too!
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Season with salt and pepper as per taste.
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Enjoy with toasted bread of choice.
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