"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Roasted Butternut Squash Soup with tomatoes, Thyme Recipe

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This recipe for Roasted Butternut Squash Soup with tomatoes, Thyme, by , is from St. Leonard's Parish Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carol Kennedy
Added: Saturday, September 15, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 butternut squash, cut in half lengthwise and seeds removed
1/4 c. olice oil, divided
6 plum tomatoes, cored and halved
4 cloves garlic
1 tbsp. (1/2 stick) unsalted butter
1 red onion, diced
1 carrot, peeled and chopped
2 ribs celery, chopped
6 c. chicken or vegetable broth
2 tsp. salt
1 tsp. freshly ground black pepper
1/4 c. fresh thyme leaves or
(4 tsp. dried thyme)
2 tbsp. chopped fresh chives or fresh parsley, optional
1 tbsp. chopped fresh sage or 1 tsp. dried sage
Juice of 2 oranges
Additional fresh sage and thyme to garnish, optional

Directions:
Directions:
Preheat the oven to 450. Place the squash cut side down in a large baking dish. Add 1 c. water and 1 tbsp. of the olive oil to the dish and roast 35 to 40 minutes, or until the squash is soft and tender to the touch.
Meanwhile, toss the tomatoes and garlic with 2 tbsp. of the olive oil and the vinegar in a baking dish. Roast in the 450 30-35 minutes or until soft and the skin is slightly shriveled. Let stand until cool enough to handle, then lightly crush the tomatoes with your hands or a potato masher into small pieces, reserving the liquid. Set aside until ready to use.
Heat the remaining oil and butter over medium heat in a large saucepan. Add the onion and cook and stir about 10 minutes, until onion is soft and translucent. Add the carrot and celery and cook 10 to 15 minutes, stirring constantly, until the vegetables are soft.
Add the broth, salt and pepper and reduce heat to low; simmer, uncovered, 20 to 25 minutes.
Remove the squash from its skin by scooping out the flesh with a spoon. Discard the skin and add the flesh to the soup. Simmer about 20 munutes longer, stirring occasionally.
Remove from the heat and add the thyme, chives and sage. Cool slightly, then working in batches, pour the soup into the bowl of a food processor fitted with the metal blade and puree until smooth. Return the soup to the pot and add the tomatoes and their liquid and the orange juice. Stir. Season with additional salt and pepper if desired. Reheat the soup on low if necessary. Serve immediately.

Number Of Servings:
Number Of Servings:
6 - 8
Personal Notes:
Personal Notes:
From " The Foster's Market Cookbook", this intensely flavored soup makes a terrific first course. It freezes well, so make plenty.
** Wonderful soup!

 

 

 

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