Butternut Squash And Tomato Soup

1. 1

   Preheat the oven to 180 degrees Celsius.

2. 2

   Place the butternut squash, tomatoes, and garlic cloves on a baking tray lined with aluminum foil. Drizzle olive oil over them.

3. 3

   Wrap the whole onion in aluminum foil. Add everything to the oven to bake for 30 minutes. Check the garlic cloves after about 10 minutes and remove them first.

4. 4

   Once the vegetables are roasted, peel the garlic and the squash.

5. 5

   Add all the vegetables plus the juice in the pan into a blender along with the water and blend until fine.

6. 6

   Pour the blended mixture into a pot. Stir in the ras al hanout and salt to taste. Heat for about 5 to 6 minutes until hot and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.