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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Roasted Garlic Squash Soup w/ Tomato Salsa Recipe

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This recipe for Roasted Garlic Squash Soup w/ Tomato Salsa is from Great Family Great Food Great Fun!!!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 garlic bulbs
fresh thyme sprigs
1 large butternut squash (or bag from Costco)
2 onion, chopped
1 tsp ground coriander
5 C vege or chicken stock
3 T fresh marjoram, chopped
salt and pepper

Salsa:
4 large ripe tomatoes
1 red bell pepper (or from jar of roasted peppers)
1 large fresh red chilli
3 T olive oil
1 T balsamic vinegar
Directions:
Directions:
If not using precrushed garlic, roast garlic bulbs drizzled with olive oil, thyme and wrapped in foil. At same time, roast squash brushed with olive oil, tomatoes, pepper and chili. Roast at 425º for 25 minutes, then remove tomatoes, pepper and chilli. Reduce temp. to 375 º and cook squash and garlic another 20-25 minutes 'til squash is tender.
Heat olive oil in large skillet and cook the onions and coriander gently for about 10 minutes 'til softened.
Skin the pepper and chilli and process in a food processor or blender with the tomatoes and 2 T olive oil. Stir in vinegar and seasoning to taste.
Add garlic and squash to the pan with stock, salt and pepper. Boil and simmer 10 minutes. Stir in 1/2 the marjoram and process in a blender or food processor. Reheat, check seasonings, pour into bowls and top with salsa and remaining marjoram to serve.
Number Of Servings:
Number Of Servings:
4-5

 

 

 

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