There’s something so cozy about a warm bowl of soup — especially one that’s rich, flavorful, and packed with veggies. This roasted tomato and butternut squash soup has the perfect balance of sweet, smoky, and savory. It’s simple to make, nourishing, and a great way to use up extra produce.

Ingredients:

• 6 roma tomatoes
• ½ butternut squash (peeled and cubed)
• 2 red bell peppers (sliced)
• ¼ red onion (sliced)
• 1½ containers of vegetable broth (about 6 cups)
• Salt and black pepper (adjust to taste)
• 1/4 tsp basil
• 1/4 tsp red pepper flakes
• 1/2 tsp garlic powder
• 1/4 tsp oregano

Directions:

1. Preheat oven to 425°F.
2. Arrange the tomatoes, butternut squash, red peppers, and onion on a baking sheet. Drizzle lightly with olive oil (optional) and roast for about 30 minutes, or until tender and slightly golden on the edges.
3. Transfer the roasted veggies to a large pot and add the vegetable broth.
4. Use an immersion blender to blend everything until smooth (or transfer to a blender in batches and blend).
5. Season with salt, pepper, basil, red pepper flakes, garlic powder, and oregano. Stir and simmer for 5–10 minutes to let the flavors meld.
6. Taste and adjust seasoning as needed.

Serve warm with a sprinkle of fresh herbs, a drizzle of olive oil, or some crusty bread on the side.

This soup stores well in the fridge for up to 4 days and freezes beautifully — perfect for meal prep or a quick lunch on a chilly day.