Roasted Butternut Squash Tomato Garlic Soup

Serves: Four | Prep: 25 min | Cook: 45 min

Ingredients:

Roasted Butternut Squash Tomato Garlic Soup:
2 lbs butternut squash, peeled and sliced, 1/2-inch thick
1 lb tomatoes, quartered
1 red onion, quartered
1 whole head garlic, top removed
6-8 fresh sage leaves
4-5 fresh thyme sprigs
3 Tbsp olive oil
1 tsp salt
1/2 tsp pepper
3 cups vegetable stock
1/2 cup cream
3 Tbsp butter

Directions:
Preheat oven 400F/200C. Line a baking tray with baking paper.

Place squash, tomatoes, onion, and the head of garlic on to the prepared tray. Drizzle with olive oil, salt, and pepper. Lay sage and thyme sprigs on top. Roast, 40-45 minutes. Discard thyme sprigs.
In a stockpot heat stock over medium low heat. Add roasted vegetables, squeeze the cloves from the roasted garlic, along with any juices that are on the tray. Using an immersion blender, blend until smooth. Stir in cream and place back on the stove, low heat and cook until heated about 2-3 minutes.

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