Green tomatoes are just as delicious in this recipe as ripe tomatoes!
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
salt and pepper to taste
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 the squash 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!