Name: Butternut Squash and Tomato Soup
Prep time: 45 min
Cook time: 2 h
Total time: 2 h 45 min
Cuisine: American
Ingredients: 2 medium-large sized butternut squash or one large (5 pounds which yields about 8 cups); 1 ½ cups water; 2 Tbs olive oil; 10 medium tomatoes (roma or beef steak are good for this); 1 Tbs olive oil; 1 Tbs balsamic vinegar; ¼ cup olive oil; 2 cups red onion, diced; 1 cup leeks, diced; 1 cup carrot, diced; 1 cup celery, diced; 1 cup apple, diced (about one medium apple); 12 cups vegetable or chicken broth; 3 Tbs fresh thyme; 1.5 Tbs fresh sage; 1.5 Tbs fresh chives; 2 Tbs orange juice, optional; Salt and pepper to taste

Description

This is my lovingly adapted butternut squash soup. My father, mother, and husband ask for this soup every September. Recipes that are made year-after-year at the same time of year carry a level of nostalgia that just improves with time.

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Ingredients

Units Scale

2 medium-large sized butternut squash or one large (5 pounds which yields about 8 cups)
1 1/2 cups water
2 Tbs olive oil
10 medium tomatoes (roma or beef steak are good for this)
1 Tbs olive oil
1 Tbs balsamic vinegar
1/4 cup olive oil
2 cups red onion, diced
1 cup leeks, diced
1 cup carrot, diced
1 cup celery, diced
1 cup apple, diced (about one medium apple)
12 cups vegetable or chicken broth
3 Tbs fresh thyme
1.5 Tbs fresh sage
1.5 Tbs fresh chives
2 Tbs orange juice, optional
Salt and pepper to taste

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Instructions

For the butternut squash: Preheat oven to 450 degrees Fahrenheit.
Using a large knife, cut the butternut squash in half. Scoop out the seeds. Rub both sides of the squash with the olive oil. Lay the squash, cut side down, into a cake pan or lasagna pan. Pour the water on top. Roast for about 35 minutes or until a knife can be easily inserted into the center of the squash. Remove squash from the oven and let cool. Scoop out the squash. Discard the skin. This will yield about 7 cups of cooked squash.
For the roasted tomatoes: Preheat oven to 350 degrees Fahrenheit. Slice the tomatoes in half. Slather the tomatoes with olive oil and balsamic vinegar. Lay the tomatoes, cut side down, into a cake pan or lasagna pan. Roast for about 35 minutes. Remove tomatoes from the oven and pour tomatoes and their drippings into a bowl. Set aside for later.
For the soup: In a large pot or dutch oven, heat the olive oil over medium heat. Add the red onions and a few pinches of salt, to taste, and cover. Cook for 7-10 minutes, stirring occasionally. Uncover and add the leeks. Sauté for about 5 minutes. Add the carrots, celery, and apple. Cook an additional 5 minutes.
Add the broth and bring to a low boil then reduce heat to simmer. Simmer for 10-15 minutes. Then, add the roasted squash and simmer for an additional 20-30 minutes.
Add the roasted tomatoes and any liquid they released when roasting. Simmer for an additional 5 minutes.
Remove the pot from the heat and add the fresh herbs as well as salt and pepper to taste. Using an immersion blender, puree the soup. Serve warm.

Prep Time: 45 minutes
Cook Time: 2 hours
Category: Soups
Cuisine: American

Keywords: Fall foods, Soups, Vegan, Vegetarian