Best Roasted Tomato Squash Soup Recipes

ROASTED BUTTERNUT SQUASH AND TOMATO SOUP

Steps:

• Heat oven to 375°F.
• Cut squash in half lengthwise and remove seeds.
• Place squash on a sheetpan, cut side down.
• Bake until soft (Pushing on it with a finger should leave an impression in the flesh).
• Remove flesh from the skin.
• Heat olive oil in a large pan over low heat.
• Still over low heat, cook onion, leeks, carrots, celery, and garlic until soft.
• Add squash and tomatoes, cook gently for 10 minutes.
• Add stock.
• Salt and pepper to taste.
• Simmer for 20-25 minutes.
• Puree in batches until smooth.
• Return to a clean pan and add cream.
• Heat just to a boil.

ESSENTIAL EATING ROASTED TOMATO AND SQUASH SOUP

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!

ROASTED TOMATO-SQUASH SOUP

Steps:

• Place tomatoes, cut sides up, in an oven proof baking dish with garlic, basil and squash, and drizzle with garlic oil.
• Bake at 375 degrees for 1 hour.
• Transfer contents of baking dish to a pot and add shrimp bouillon, turmeric, salt and comino.
• Cook at medium heat for an additional 20 minutes.
• Let cool slightly and serve.