Roasted Squash Tomato Soup

Serves 6 · 20 min prep · 45 min cook

Ingredients

• 1 medium (about 2 1/2 lb) butternut squash, peeled and cubed
• 1 1/2 lb ripe late-season tomatoes, quartered
• 1 large yellow onion, roughly chopped
• 4 garlic cloves, smashed
• 3 tablespoons olive oil
• 1 1/4 teaspoons kosher salt
• 3/4 teaspoon black pepper
• 1 teaspoon smoked paprika
• 4 cups vegetable or chicken broth
• 4 fresh thyme sprigs
• 1/3 cup heavy cream or coconut cream (optional)
• 1/4 cup fresh basil leaves, torn
• 1/4 cup pepitas (pumpkin seeds), toasted

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed baking sheet with parchment.
2. 2Toss the cubed squash, quartered tomatoes, chopped onion, and smashed garlic with olive oil, salt, pepper, and smoked paprika until everything is glossy.
3. 3Spread the vegetables in a single layer and roast for 30 to 35 minutes, stirring once halfway, until the squash is fork-tender and the tomatoes are blistered and jammy.
4. 4Transfer the roasted vegetables and any pan juices to a large pot or Dutch oven.
5. 5Pour in the broth and tuck in the thyme sprigs; bring to a gentle simmer over medium heat and cook for 8 to 10 minutes so the flavors marry.
6. 6Remove and discard the thyme stems, then carefully puree the soup with an immersion blender until completely smooth and velvety.
7. 7Stir in the cream if using and warm through for 2 more minutes over low heat; do not boil hard.
8. 8Taste and adjust salt and pepper; the late tomatoes should give natural sweetness balanced by the squash.
9. 9Ladle into bowls and finish each serving with torn fresh basil and a sprinkle of toasted pepitas for crunch.
10. 10Serve family-style in a tureen with crusty bread on the side so everyone can help themselves.
11. 11Leftovers reheat beautifully the next day; thin with a splash of broth if the soup thickens in the fridge.
12. 12For a picnic thermos version, cool slightly then pack while still warm so it stays cozy through midday.