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Butternut Squash Soup with Tomatoes




Source of Recipe


Cooking-Books


Recipe Link: http://cooking-books.blogspot.com/2008_10_01_archive.html

1 butternut squash, halved and seeds removed
1/4 cup olive oil, divided
6 plum tomatoes cored and halved
4 cloves garlic
1 tablespoon balsamic vinegar
1/2 stick butter
1 red onion, diced
1 carrot, peeled and diced
2 celery ribs, diced
6 cups chicken or veggie stock
S/P
1/2 cup fresh thyme
2 tablespoons fresh parsley
1 teaspoon dried sage
Juice of 2 oranges

Oven preheated to 450


Pour 1 cup of water and a little of the olive oil into a baking pan and place the squash cut-side down in the pan. Roast the squash for 35 minutes, until tender.


Toss the tomato halves and the garlic cloves with more of the olive oil and with the vinegar, then put them in another baking dish and roast them for 30 minutes until soft and with shriveled skin.


Heat the rest of the olive oil and the butter over medium heat in a dutch oven (at least, that's what I used, and I'd say I used about half that amount of butter but deglazed the pan every once in a while with a bit of chicken stock). Add the onion and cook until soft and translucent, then add the carrots and celery and continue to cook until all the vegetables are soft. Stir often.


Add the broth, the salt and pepper to taste and reduce heat to low. Simmer uncovered for 20 minutes. In the meantime scoop the squash out of the skin and add it to the soup. Continue simmering for another 20 minutes.


In the meantime again, crush the now-cooled tomatoes into little chunks, either with your hands or with a potato masher. Keep the juiced, you'll add everything into the soup.


If you don't have an immersion blender (and really, why don't you? It makes life much easier), remove the soup from the heat and allow it to cool a bit before blending it in a food processor in batches. If you do have an immersion blender, immerse and blend away right on the stove. Once the soup is smooth, or at least a consistency to your liking, add in the tomatoes, their juices, the orange juice and the herbs. Stir to mix and serve.