Fresh tomatoes and butternut squash are tossed in coriander, garlic and cinnamon then roasted to perfection and blended into a velvety smooth, thick and creamy soup. Warming, cozy and so full of flavor. So freaking delicious!

INGREDIENTS – serves 2-4

1/2 onion, cut in half
4 roma tomatoes, halved
1 butternut squash, peeled/seeded/cubed, 2 lbs
2T olive oil
1/4t salt
1/2t thyme
1/4t coriander
1/2t garlic powder
1/4t cinnamon
Pinch red pepper flakes

2c broth or water


Preheat oven to 425°F. Line a baking sheet with parchment then put the onion, tomatoes and squash. Drizzle with olive oil then sprinkle with salt, thyme, coriander, garlic powder, cinnamon, red pepper flakes, toss to coat then spread everything out and flip all the tomatoes cut side down. Bake for 30-40 minutes (the longer you bake the more ‘roasted’ flavor you’ll get).

Allow to cool for a bit then dump all the vegetables in your blender. Pour in broth then blend until smooth. Pour into a pot to warm it up then salt to taste and serve.


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