Roasted Tomato and Butternut Squash Soup
- Prep Time: 20 minutes
- Cooking Time: 1 hour and 25 minutes
- Serves 2-3
- 1 small butternut squash
- 8 Backyard Farms Tomatoes on the Vine, halved
- 2 teaspoons minced garlic
- 2 tablespoons olive oil
- 1 tablespoon chipotle pepper flakes
- 1 small onion, chopped
- 750 mililiters chicken or vegetable broth
- 2 teaspoons grated ginger
- ⅓ pound cooked ham, chopped
- ⅓ cup sun dried tomatoes, chopped into dime sized pieces
- ¼ cup cilantro, chopped
- 2 tablespoons heavy cream
- 10 croutons
- Sprinkle of cilantro
Preheat oven to 400°F.
Place entire, uncut squash on a foil-lined baking sheet and cook for 35 minutes.
Meanwhile prepare the halved tomatoes. Scoop out the seeds and lay the tomatoes, cut side up, on a baking tray. Evenly distribute garlic, olive oil and chipotle pepper flakes between the tomatoes, spooning ingredients into the hollowed out halves. Sprinkle chopped onions on top.
After squash has baked for 35 minutes, remove from oven, flip it over on tray and return to oven with prepared tomatoes. Cook for 25-40 minutes or until tomatoes have softened.
Remove squash and tomatoes from oven. Scoop out flesh from squash and place in a medium sized pot with tomatoes. Add broth.
Using a hand blender, puree soup to a smooth consistency. You can also do this in a regular blender or food processor if preferred. We prefer the hand blender as it involves less cleanup!
Add minced ginger, ham, sun-dried tomatoes and cilantro and cook for a further 10 minutes, stirring regularly to make sure ingredients are well blended.
Add cream just prior to serving and garnish with croutons and cilantro. Serve with warm, crusty bread.