Roasted Butternut Squash Tomato Basil Soup

Two classic comfort foods rolled into one: butternut squash and tomato basil soup! This makes for an ideal dip for all of your toasted paninis and grilled cheeses. The flavors are so autumn-coded and they reheat so well for your meal prepping convenience. Dairy-free to keep things light and focused on the wholesome veggies in the mix!

Ingredients:

• 1 butternut squash

• 3 heirloom tomatoes

• 1 cup white onion

• 2 tbsp avocado oil

• 1 tsp fresh sea salt

• 1 tsp thyme

• 1/2 tsp pepper

• 1/2 tsp cumin

• 2 cups bone broth

• 1/4 cup fresh basil leaves

Directions:

1. Preheat the oven to 400°F and line a baking sheet with parchment paper.

2. Using a large chef’s knife, slice the squash in half vertically and scoop out the seeds with a spoon. Cut off the skin and cube the remaining squash. Dice the tomatoes and onion as well. If you prefer a thicker soup, discard the tomato juices.

3. Transfer the squash, tomatoes, and onion to the parchment paper. Drizzle the oil over the top and season with salt, thyme, pepper, and cumin. Spread everything evenly across the pan.

4. Cook everything in the oven for at least 45 minutes, or once the tomatoes start to char just slightly. Let cool for about 5 minutes.

5. Add the roasted veggies, bone broth, and basil to a high-speed blender. Blend until your desired consistency is achieved. Serve hot and enjoy!