This Week’s Glorious Soup Recipes! ROASTED BUTTERNUT SQUASH & ROASTED TOMATO SOUP

ROASTED BUTTERNUT SQUASH SOUP

roasted-butternut-squash-soupRoasting the squash until it begins to caramelize imparts a sweet, rich flavor to this incredibly simple soup.

1 large butternut squash, halved, and seeded

Cold water

Extra virgin olive oil

2 tablespoons unsalted butter

1 medium white onions, diced

2 cups chicken or vegetable stock or broth

Kosher salt

Preheat oven to 450 degrees. Place squash cut side down in a shallow baking pan. Add cold water to cover ¼ way up the pan. Place squash in oven for about 45-50 minutes until flesh is golden brown and squash is tender. Place squash in bowl covered with plastic wrap. Let cool then peel.

In the meantime, melt butter in large stock pot. Add diced onion and cook until translucent. Pour in the stock and bring to a boil. Add the squash and puree using an immersion blender. Allow the soup to simmer 15 minutes then add salt to taste. More stock can be added if thinner consistency is preferred. This soup lends itself to all kinds of creative garnishes! Try roasting chopped apple along with the squash. Set aside then use as garnish to top off the finished soup. Or try making home-made croutons with day old bread. Simply take of the crust, cut the bread into cubes, spray with cooking spray and sprinkle with cinnamon and a touch of sugar…bake at 400 degrees for a few minutes and use these delectable treats to top your cup of soup!

ROASTED TOMATO SOUP

roasted-tomato-soupGrilled cheese and tomato soup anyone? Try this take on the comfort classic!!

2/3 cup olive oil, divided

2/3 cup mixed fresh, chopped herbs (such as Italian parsley, basil, or oregano), divided

2 ½ pounds plum tomatoes, halved

Salt and pepper to taste

1 medium onion, chopped

3 garlic cloves, minced

4 cups chicken or vegetable broth

Fresh herbs for garnish

Heat oven to 200 degrees. In a small bowl combine 1/3 cup oil and 1/3 cup herbs. Place tomato halves on baking sheet and brush with the herb/oil mixture. Season with salt and pepper to taste. Roast in oven for 2 hours. Heat remaining oil in large saucepan. Add onion and cook until softened, about 5 minutes. Add garlic and cook additional 1-2 minutes. Add roasted tomatoes, remaining herbs, and broth. Bring to boil. Reduce heat and simmer 1 hour, stirring occasionally. Puree with immersion blender. Adjust seasonings and serve.

Enjoy!

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