Roasted vegetables, soup and the cool turn of weather all go hand in hand. This roasted tomato and butternut squash soup does way more than just warming up the soul, it actually can help with inflammation in the gut and promote healing. I had no idea that tomatoes have antiflammatory properties, in-fact I would have thought the opposite.  Lycopene is a carotenoid and gives tomatoes their rich colour and has magical anti-oxidant and healing properties for the body. This delicious soup was created with healing in mind and every component contributes to a healthy body.  If you feel like nourishing your soul today, this is a good place to start.

  • 4 cups Cubed butternut squash
  • 2 cups Cherry tomatoes (whole)
  • 1 Green apple (skin on sliced)
  • 6 cloves Garlic (peeled but not chopped)
  • 2 cups Celery (chopped)
  • 4 Carrots (skin on if organic and clean)
  • 1 medium Onion (chopped)
  • 4 tbs Olive oil (seperated by 2 tbs)
  • 4 cups Water
  • 1/4 to 1/2 tsp Turmeric (if desired)
  • Pinches of sea salt to taste
  • Pinch of cayenne pepper to taste
  1. Line a cookie sheet with parchment paper

  2. Pre-heat oven to 350 degrees F

  3. Cut butternut squash into cubes and de-core apple and slice into chunks.

  4. Peel 6 cloves of garlic but keep them whole ( no chopping).

  5. In a large bowl add cherry tomatoes, butternut squash, apple and garlic. Add 2 tbs of olive oil and a generous pinch of sea salt.

  6. Place mixture on parchment paper lined pan and place in oven and roast for 30 mins.

  7. While vegetables are roasting, chop carrots (keep skin on if you can), celery and onion

  8. Sautee the carrots, celery and onion with 2 tbs of olive oil in a large sauce pan for roughly 10 mins on medium heat.

  9. Once vegetables are done roasting, add to celery and carrots in the sauce pan. Add 4 cups of water and bring to a boil. Add in turmeric.

  10. Once it is boiling, lower heat and let simmer for 20 mins. Stir occasionally but leave lid on, in between.

  11. Place entire chunky soup in a blender and mix into a creamy soup. You will need to do this in stages and make sure not to fill the blender too full because the soup is hot and it will need some space.

  12. Serve with a dribble of olive oil or pumpkin seed oil on top!
Candra Mae Wife of a Grocer

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