Tuesday, October 27, 2015

Roasted Butternut Squash Soup w/Tomatoes and Thyme

I'm am so loving that we are firmly into the autumn season.  Cooler temps, changing colors, and soup!!!

This is a soup we used to make every autumn at a restaurant I worked at while living in Minnesota and our customers looked forward to it every year.  But you have to love spending time in the kitchen because it is a wee bit labor-intensive.  However, it isn't as daunting as it might initially seem.  You can roast the squash and tomatoes a day or two ahead and then it's just a matter of putting everything together.  I do use fresh herbs because I have them and cleaning the thyme is time-consuming (I do clean them very finely.....no stems) taking me about half an hour to get 1/4 cup.  But if you're using dried herbs, you'll be done lickety-split.

This is really an elegant soup.  Make it several days ahead if you're going to be busy with other dishes.  But if you're a fan of butternut squash, I hope you'll try this one.  It's at the top of my squash soup recipes.


1 to 1 1/2 butternut squash, cut in half lengthwise and seeds removed
1/4 cup EVOO, divided
6 roma or small vine-ripened tomatoes, halved (I leave the seeds in because I like the crunch....seed them if you want a smoother texture)
4 tsp minced garlic
1 Tbsp balsamic vinegar
2-4 Tbsp butter (I use 2)
1 red onion, diced
1 carrot, peeled and chopped
2 celery ribs, chopped
4-6 cups chicken or vegetable broth (I like a thicker consistency, so I use 4 cups)
2 tsp salt
1 tsp black pepper
1/4 cup fresh thyme leaves or 4 tsp dried
1 Tbsp chopped fresh chives or 1 tsp dried
1 Tbsp fresh sage or 1 tsp dried
Juice of 2 oranges

Please the squash cut side down in a large baking dish.  Add 1 cup water and 1 Tbsp olive oil to the dish.

Toss the tomatoes and garlic with 2 Tbsp of olive oil and balsamic vinegar in a baking dish.  
Roast the squash and tomatoes in a 450F oven for 35-40 minutes or until the squash is soft and tender and the tomatoes are soft and the skin is slightly shriveled.  Let stand until cool enough to handle and then slightly crush the tomatoes with your hands or a potato masher into small pieces, reserving the liquid.  Set aside.

Heat the remaining oil and butter over medium heat in a large pot.  Add the onion and cook and stir about 10 minutes until onion is soft and translucent.  Add the carrot and celery and cook about 15 minutes, stirring occasionally until the vegetables are soft.

Add the broth and S&P and reduce heat to low.  Simmer uncovered 20-25 minutes.

Remove the squash from its skin by scooping out the flesh with a spoon.  Discard the skin and add the flesh to the soup.  Simmer about 20 minutes longer, stirring occasionally.

Remove from the heat and add the thyme, chives, and sage.  Cool slightly then, working in batches, pour the soup into a food processor or blender until smooth.  Return the soup to the pot and add the tomatoes and their liquid and the orange juice.  Season with S&P.

Recipe Source: http://www.fostersmarket.com/recipe/roasted-butternut-squash-soup-with-tomatoes-thyme-and-corn-bread-croutons/

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