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Buttercup Squash Tomato Soup




Source of Recipe


The Toronto Star


List of Ingredients




1 to 2 tbsp vegetable oil

1 buttercup squash (3 to 4 lb/1.5 to 2 kilo), halved horizontally

Salt + freshly ground black pepper

1/2 cup water

4 cups vegetable stock

1 28-oz (796-mL) can good quality diced tomatoes

Plain yogurt

Chopped parsley

Recipe



Preheat oven to 400F.

Brush baking sheet with oil. Sprinkle cut side of each squash with salt and pepper. Place halves on baking sheet, cut side down. Roast in oven about 45 minutes or until soft. Scoop out and discard seeds. Scoop flesh from one half; add to food processor. Add water to baking sheet; scrape up browned bits. Add liquid to food processor, then add about 2 cups of stock and half of tomatoes. Blend until smooth; transfer to large bowl. Add remaining tomatoes with juices and remaining stock.

Using a fork or knife, scoop flesh from second squash half in coarse chunks. Add to soup. Add more water or vegetable stock at this point if soup is too thick. Taste; add salt and pepper if needed. Reheat to serve. Garnish with a dollop of yogurt and parsley.

Makes 6 to 8 servings.