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Ingredients
For 4 COM_JOOMRECIPE_SERVING_TYPE_
butternut-squash-and-tomato-soup
- 2 T olive oil
- 1 butternut squash
- 2 clv garlic
- 1 onion
- 2 t ginger
- 2 t salt
- 1/2 t turmeric
- 28 oz whole peeled tomatoes
- 1 1/2 c chicken broth
- black pepper
Butternut Squash and Tomato Soup Directions
- Preheat oven to 400˚F. Coat a baking sheet in 1 tablespoon of the olive oil. Place the squash, cut side down, on the baking sheet, and place one garlic clove under each squash half. Roast about 45 minutes, until tender throughout. Scoop out the squash flesh and set aside, with the roasted garlic. Discard the squash skins.
- Heat the last tablespoon of oil in a large, heavy pot over medium heat. Add the onion, and sauté until softened, about 5 minutes. Stir in the ginger, salt, and turmeric. Stir about 30 seconds, until fragrant. Add the roasted squash and garlic, and stir to coat in spices. Add the tomatoes and the chicken broth. Bring to a boil, then reduce heat to a simmer and cook, stirring occasionally, for 20 minutes.
- Use an immersion blender or a regular blender to purée soup until smooth. If using a regular blender, allow to cool a bit first, and blend in batches. Season to taste with salt and pepper, and serve hot.