Time: 1.5 hour
Servings: 6
Rating: 4.5/5
Recipe from my good friend Tamanna.
INGREDIENTS
- 4lb (2 medium) butternut squash
- 6-8 roma tomatoes
- Olive oil
- Rosemary
- 3 garlic cloves
- Salt and pepper
INSTRUCTIONS
Roasted butternut squash
- Preheat oven to 375 deg F.
- Half butternut squash. Scoop out seeds, coat in olive oil. Season with salt and pepper.
- Bake for 45min or until soft (25min if cubed).
- Spoon out squash into blender. Add water and blend until smooth.
Roasted tomatoes
- Preheat oven to 350 deg F.
- Half roma tomatoes, coat with olive oil and salt.
- Roast for 15min. Broil on high, top shelf until tops brown (~3min, check every min).
- Blend until smooth.
Soup
- Pour blended squash and tomato into pan.
- Season with rosemary, salt and pepper. Add in garlic cloves.
- Simmer 20min.
Thoughts
I used 8-10 tomatoes in the first recipe, I would reduce the tomatoes to make the soup less acidic. Toasted pine nuts and crunchy crusty brown bread would compliment this soup well.
