ESSENTIAL EATING ROASTED TOMATO AND SQUASH SOUP
Categories Soup/Stew Vegetable Appetizer Brunch Side Roast Sauté Stew Christmas Easter Picnic Super Bowl Thanksgiving Low Carb Low Fat Vegetarian Kid-Friendly Low Cal High Fiber Low Sodium Wheat/Gluten-Free Halloween Dinner Lunch Buffet Fall Winter Healthy Potluck
Yield 8
Number Of Ingredients 10
Steps:
- Preheat over to 425F Halve squash seed and put in roasting pan with 1/4 inch water; add eggplant (optional). Roast in oven for 20-25 minutes until squash flesh is soft. Melt ghee or butter on jelly roll pan or roasting pan in oven for 30 seconds. Remove from oven and add olive oil. Place tomatoes, onions, celery leaves and basil on jelly roll pan. Roast 20 minutes until tomatoes are soft and onions begin to caramelize. Careful not to burn. Scoop out squash from shell into stock pot. Add tomato mixture and broth. Soup can be eaten chunky or puree with stick blender. Season with salt & pepper to taste. Serves 6-8 people. Great for the next day!
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