Roasted Butternut Squash and Tomato Soup

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Are you ready to pull your tomato plants? Here's a great way to use the fruit you still have! Any tomato that has even a touch of ripe color on it can be saved. When you cut the fruit off of the pulled plant, leave about 4 inches of the vine attached and the tomatoes will ripen. Then make this soup!

Butternut Squash Tomato Soup

TIME: 1 hour 30 minutes

SERVES: 6

INGREDIENTS:

  • 4 cups chopped tomatoes
  • 1 medium butternut squash
  • 2 cloves of garlic, minced
  • 2 tsp chopped fresh chives
  • 1 small sprig of fresh oregano
  • 1/2 quart to 1 quart veggie stock (here's a great recipe!)
  • olive oil
  • salt and pepper to taste

DIRECTIONS:

Preheat the oven to 350 degrees. Half the squash and spoon out the seeds. Arrange tomatoes and squash halves (face up) in a 9x13" glass pan. Salt and pepper to taste, drizzle on olive oil, and add oregano, chives, and garlic. Gently mix and roast in the oven uncovered for 45 minutes. Let it cool to room temperature before moving on to the next step.

Puree tomatoes 1 cup at a time. Scoop out the squash (discard rind) and add to pureed tomatoes. Blend until smooth. (Optional - You can then pour it through a sieve to remove seeds.) Pour into a medium saucepan with veggie stock and cook on medium-low for about 20 minutes stirring occasionally. We garnished the soup with sliced chard and paired it with a swiss chard grilled cheese... delicious!

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Enjoy!