Tomato Soup with Butternut Squash

Butternut Squash

Today has been a super tiring day. I went and finished a 5K run. It was not the run but the excitement and everything that followed tired me up. And since we had a big lunch I wanted to have some soup. I already made home made tomato soup but I wanted something different. The other day when I went shopping I found this nice looking butternut squash and its been sitting on my counter for a few days. So today I made a soup of tomato and butternut squash. The recipe is from Bon Appetit website

Tomato Soup with Butternut Squash

Tomato Butternut Squash soup

Ingredients

1. 2 tablespoons olive oil, divided
2. 1 medium butternut squash, halved, seeded
3. 2 garlic cloves, peeled
4. 1 onion, chopped
5. 2 teaspoons kosher salt plus more for seasoning
6. 1 14 oz can stewed tomatos with oregano and garlic
7. 1 1/2 cups cups low-sodium chicken broth
8. Freshly ground black pepper

Preparation

• Preheat oven to 400°. Brush a baking sheet with 1 Tbsp. oil. Place squash halves, cut side down, on baking sheet and tuck a garlic clove under the hollow of each half. Roast until squash is tender all the way through, about 45 minutes. When cool, scoop out squash flesh and reserve, along with roasted garlic. Discard squash skins.
• Heat remaining 1 Tbsp. oil in a large heavy pot over medium heat. Add onion; cook until softened, about 5 minutes. Add roasted squash and garlic cloves and stir to coat. Add tomatoes and chicken broth; bring to a boil. Reduce heat and simmer for 20 minutes.
• Using an immersion blender, purée soup until smooth. (Alternatively, allow soup to cool slightly and purée in small batches in a blender.) Season with salt and pepper.

Serve with garlic bread