Roasted Butternut Squash Soup w/Tomatoes and Thyme

My ode to autumn.  Every year when I know summer is behind us and chilly weather is with us, this is the first dish I make.  Another wonderful recipe from the restaurant in Minnesota, this was always a restaurant favorite.  To me it just sings that fall is here!

This does take a while to simmer, so plan ahead.  As with most soups, it grows more delicious everyday, so make it a day or two early if you have time.  The most labor-intensive part of this recipe (for me) is cleaning enough fresh thyme to come up with a quarter of a cup.  But I simply sit at the table on a cool, gray, blustery day and look out the window and enjoy this passage into autumn.

ROASTED BUTTERNUT SQUASH SOUP W/TOMATOES AND THYME  (makes approximately 10-12 cups)

1 butternut squash, cut in half lengthwise and seeds removed
1/4 cup olive oil, divided
6 Roma tomatoes, cored and halved
4 garlic cloves
1 Tbsp Balsamic vinegar
4 Tbsp butter
1 small red onion, diced
1 carrot, peeled and chopped
2 stalks celery, chopped
6 cups chicken broth
2 tsp salt (or to taste)
1 tsp ground pepper
1/4 cup fresh thyme leaves (or 4 tsp  dried)
1 Tbsp chopped fresh chives
1 Tbsp fresh sage, chopped (1 tsp dried)
Juice of 2 oranges

Place the squash cut side down in a large baking dish.  Add 1 cup water and 1 Tbsp olive oil to the dish and roast at 450 for about 40 minutes or until the squash is soft and tender (roast tomatoes, below, at the same time).

Toss the tomatoes and garlic with 2 Tbsp of olive oil and Balsamic vinegar in a baking dish.  Roast in a 450 oven for 35 minutes or until soft and the skin is slightly shriveled.  Let stand until cool enough to handle, then lightly crush the tomatoes with your hands or with 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 constantly until the vegetables are soft.

Add the broth, 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 heat and add the thyme chives, and sage.  Cool slightly, then working in batches, pour the soup into a food processor and puree until smooth.  Return the soup to the pot and add the tomatoes and their liquid and the orange juice.  Season w/S&P.  Heat up on low.

NOTE: I have made the soup this way or by adding the tomatoes into the food processor.  Tastes the same, just depends if you want some "tomato clumps" or a smooth puree.