I was feeling under the weather and was in need of a night in on Friday night. Michael went out to the Rockets game, and I settled in on the couch with a good bowl of homemade soup and a little grilled cheese. The butternut squash arrived in our bushel this week, and I had all the rest of the ingredients already on hand, so I didn’t even have to leave the house to pull it together. Warm, comforting, and the perfect companion for a good night in with a movie.
Roasted Butternut Squash and Tomato Soup (Adapted from Bon Appetit)
2 tablespoonsolive oil, divided
2 small butternut squash, halved, and seeded
2 garlic cloves, peeled
1 small yellow onion, chopped
1/2 teaspoon dried ground ginger
2 teaspoons kosher salt
1/2 teaspoonground turmeric
1/4 teaspoon ground cloves
1 28-oz. can whole peeled tomatoes
1 1/2cupscups low-sodium chicken broth
Freshly ground black pepper
tablespoon of toasted pinenuts and olive oil for serivng
Preheat oven to 400°. Drizzle squash halves with olive oil and place on a baking sheet, cut side down, with a garlic clove tucked under each half. Roast until squash is tender, about 45 minutes. When cool, scoop out squash flesh and reserve, along with roasted garlic. Discard squash skins. (Squash and garlic can be roasted 1 day ahead. Cover and chill.)
Heat remaining 1 Tbsp. oil in a large heavy pot over medium heat. Add onion; cook until softened, about 5 minutes. Stir in ginger, 2 tsp. salt, turmeric and ground clove. Cook until fragrant, about 30 seconds. Add roasted squash and garlic cloves and stir to coat. Add tomatoes with thier juices and chicken broth; bring to a boil. Use a potato masher to break up the tomatoes. Reduce heat and simmer to allow flavors to meld, about 20 minutes. Taste and adjust seasonings as necessary, adding a little extra chicken stock if it looks too dry.
Using an immersion blender, purée soup until smooth. I’m sure the consistency would be amazing blended with a Vitamix, but that is still on our list. Season with salt and pepper and top with a drizzle of olive oil and a sprinkling of toasted pinenuts. I served mine with a grilled white english cheddar and fig jam sandwich. Pretty tasty!