Herbed Squash Soup with Blistered Tomatoes

Serves 4 · 15 min prep · 30 min cook

Ingredients

• 1 1/2 lb butternut squash, peeled and cubed
• 1 medium yellow onion, diced
• 3 garlic cloves, smashed
• 1 pint late cherry tomatoes
• 4 cups low-sodium vegetable broth
• 4 fresh thyme sprigs
• 6 fresh sage leaves
• 2 tbsp extra-virgin olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp fresh lemon juice
• 1/4 cup plain Greek yogurt
• 2 tbsp chopped chives
• 3 tbsp toasted pumpkin seeds

Instructions

1. 1Heat the olive oil in a large heavy pot or Dutch oven over medium heat. Add the diced onion and cook, stirring occasionally, until translucent and soft, about 5–6 minutes.
2. 2Add the smashed garlic, thyme sprigs, and sage leaves; cook another minute until fragrant but not browned.
3. 3Stir in the cubed butternut squash, salt, and black pepper. Pour in the vegetable broth, raise heat to bring to a boil, then reduce to a steady simmer.
4. 4Cover partially and cook until the squash is completely tender and easily pierced with a fork, 18–22 minutes. Remove and discard the thyme sprigs.
5. 5While the soup simmers, heat a small skillet over medium-high. Add the cherry tomatoes with salt and cook, shaking the pan, until skins blister and some juices release, 4–5 minutes. Set aside.
6. 6Carefully transfer the hot soup to a blender in batches (or use an immersion blender in the pot). Blend until completely smooth and velvety, about 45–60 seconds per batch. Return to the pot.
7. 7Stir in the lemon juice and taste; adjust seasoning if needed. Keep warm over low heat. If the soup is too thick, loosen with a splash of broth or water.
8. 8Ladle into bowls, swirl a spoonful of Greek yogurt into each, top with the blistered tomatoes, chopped chives, and toasted pumpkin seeds. Serve hot; cool and portion for meal-prep lunches that reheat cleanly.