butternut squash and tomato soup
warm and savory, this butternut squash and tomato soup makes a great wintertime lunch or dinner entree, especially when served with hot and melty grilled cheese sandwiches . roasted before being blended, the butternut squash, tomato, and garlic have a rich savory flavor . blended until smooth and creamy, the vegetable soup is flavored with ras el hanout seasoning to taste and heated until ready to serve . low in calories, this butternut squash and tomato soup is also vegetarian, gluten free, and vegan.
butternut squash, tomatoes, garlic cloves, olive oil, onion, water, spice, salt
- 1.0 butternut squash
 - 5.0 tomatoes
 - 5.0 garlic cloves
 - olive oil
 - 1.0 onion
 - 8.0 ounce water
 - 0.5 tablespoon spice
 - salt

- preheat the oven to 180 degrees celsius.
 - place the butternut squash, tomatoes, and garlic cloves on a baking tray lined with aluminum foil.
 - drizzle olive oil over them.
 - 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.
 - once the vegetables are roasted, peel the garlic and the squash.
 - add all the vegetables plus the juice in the pan into a blender along with the water and blend until fine.
 - 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.
 - .

### Human: Generate cooking recipes. Include ingredients:
- 1.0 butternut squash
- 5.0 tomatoes
- 5.0 garlic cloves
- olive oil
- 1.0 onion
- 8.0 ounce water
- 0.5 tablespoon spice
- salt

 ### Assistant: The ingredients you'll need are:
- 1.0 butternut squash
- 5.0 tomatoes
- 5.0 garlic cloves
- olive oil
- 1.0 onion
- 8.0 ounce water
- 0.5 tablespoon spice
- salt


You can follows these steps to make the recipe:
- preheat the oven to 180 degrees celsius.
- place the butternut squash, tomatoes, and garlic cloves on a baking tray lined with aluminum foil.
- drizzle olive oil over them.
- 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.
- once the vegetables are roasted, peel the garlic and the squash.
- add all the vegetables plus the juice in the pan into a blender along with the water and blend until fine.
- 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.
- .

