Essential Eating Roasted Tomato And Squash Soup Recipes

TOMATO SQUASH BISQUE

Steps:

• Add all your ingredients in a small crock pot
• Stir
• Simmer on high for 3 hours (remove lid if necessary to let some of the liquid evaporate)
• Tomatoes will be ready to use in the soup at this point
• Preheat oven to 350 degrees
• Cut your squash in half and scoop out seeds
• Place squash cut side down on a 9x13 pan, add water to pan to surround squash but not cover - about 1/2 inch of water
• Bake in oven for 1 1/2 hours or until fork tender
• Remove from oven and carefully remove skin with a fork
• Let cool before using in bisque
• Put 1 1/2 cups cooked squash into a blender, pulse to smooth
• Melt butter in a medium saucepan
• Saute onion and garlic with butter until tender and translucent
• Add onion and garlic in with squash in blender and pulse until smooth
• Add 14 oz stewed tomatoes into blender and pulse until smooth
• Return everything into the saucepan
• Stir in cream, chicken broth, and herbs into saucepan
• Stir until warm but do not bring to a boil or your cream might curdle
• Serve with garnishes

TOMATO SQUASH SOUP

Steps:

• Preheat the oven to 375 degrees F.
• Place the squash halves cut side up on a baking sheet and brush the insides with 1/2 tablespoon of the olive oil. Sprinkle evenly with 1/4 teaspoon salt, a few turns of black pepper, the cinnamon, paprika, cayenne, and cloves and bake until a fork pokes easily into the center. Begin checking for doneness after 1 hour.
• Meanwhile, in a large pot, heat the remaining 2 tablespoons olive oil over medium heat. Add the onion and remaining 1/2 teaspoon salt. Cook, stirring, until the onion is soft and translucent, 5 to 7 minutes. Add the garlic and thyme and cook for 2 more minutes. Transfer the mixture to a blender or food processor, add the tomatoes with their juices, and blend until very smooth. Return the mixture to the pot.
• Scoop the insides out of the squash and place it in the blender with the vegetable broth and blend until very smooth. Add it to the pot, bring it to a boil over high heat, then reduce to a simmer. Simmer, covered, for 20 minutes, stirring occasionally. Taste and adjust seasonings as desired. Ladle into bowls, drizzle with olive oil, and top with grated Parmesan.