Foodie Blogroll

Tuesday, November 6, 2012

Roasted Tomato and Squash Soup

Roasted Tomato and Squash follows the same steps as many of my other soup recipes- roasting vegetables and then pureeing them into a creamy and delightful soup. This method is super simple, versatile, and absolutely amazing. In this recipe, tomatoes, garlic, and butternut squash are the stars of the soup. The combination of vegetables creates a flavorful soup that's perfect for cold Fall evenings.

Roasted Tomato and Squash Soup
Gluten Free
Serves Four

8-10 Roma Tomatoes, halved lengthwise
4 whole garlic cloves, not peeled
4 tsp extra virgin olive oil, divided
1 medium butternut squash (about 2.5 lbs), peeled and cut into cubes
3/4 tsp. dried thyme
1/2 tsp. dried rosemary
3 to 3.5 cups low sodium chicken broth, divided
dash of crushed red pepper flakes
salt and pepper

1. Preheat oven to 400 degrees. Line two baking sheets with aluminum foil and spray with nonstick spray. (Be sure to choose two baking sheets that will fit in the oven at the same time.)

2. Place tomatoes, cut side up, one baking sheet and drizzle with 2 tsp. of olive oil. Season generously with salt and pepper. Place garlic cloves in the center of a small square of aluminum foil. Spray with olive oil spray and wrap up tightly then set beside the tomatoes.

3. Add butternut squash to the other baking sheet and drizzle with remaining 2 tsp. of olive oil. Sprinkle with thyme, rosemary, and salt and pepper, to taste. Use your hands to mix ingredients until squash is evenly coated in oil and spices.

4. Transfer both baking sheets to the oven and roast, 45-55 minutes, or until tomatoes begin to split and turn golden brown and  squash is golden brown and tender. Stir vegetables halfway through cooking (you don't have to stir the garlic).

5. Once vegetables are roasted, carefully transfer tomatoes and squash to a tall soup pot. Set aside garlic until cool enough to handle, then gently unwrap and squeeze the garlic cloves out of their skin into the pot with the other vegetables.

6. Pour 2 cups of chicken into the pot then use an immersion blender to puree soup until smooth. Stir in 1 more cup of broth.

7. Place pot on stove over medim high heat and bring to boil, stirring occasionally. Reduce heat to a low simmer, cover pot partially with a lid, and let soup simmer gently until heated through and your're ready to eat (at least 15 minutes). Stir soup occasionally.

8. Prior to serving, taste for seasoning then stir in red pepper flakes and any additional seasonings necessary. If soup seems too thick, stir in additional broth.

Nutrition Information--approximately 190 calories per serving (1/4 of the recipe)

*Interested in more pureed vegetable soups? Try this Sweet and Spicy Butternut Squash Soup from the early days of the blog--

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