ROASTED BUTTERNUT SQUASH SOUP WITH TOMATOES, THYME AND CORNB

prep time:: 0 min

Serving size: 6

ingredients

1 large butternut squash -- cut in half
lengthwise and seeds removed
6 plum tomatoes -- cored and halved
4 cloves garlic
1/4 C olive oil
1 tbsp balsamic vinegar
4 tbsp butter
1 large red onion -- diced
1 large carrot -- peeled and chopped
2 ribs celery -- chopped
6 C chicken broth or vegetable broth
2 tsp salt
1 tsp freshly ground black pepper
1/4 C fresh thyme leaves (or 4 teaspoons dried -- crumbled)
thyme
2 tbsp chopped fresh chives (or substitute fresh -- optional
parsley)
1 tbsp chopped fresh sage leaves (or 1 teaspoon
dried sage leaves)
Juice of 2 oranges (about 1/2 cup)
2 C Cornbread Croutons (recipe follows) -- optional
Additional fresh sage and thyme leaves -- optional
for garnish

directions

1. Preheat oven to 450 degrees. 2. Place squash cut-side-down in a large baking dish. Add 1 cup of water and 1 tablespoon olive oil to the dish and roast about 35 to 40 minutes, until squash is soft and tender to the touch. 3. Toss tomatoes and garlic with 2 tablespoons of olive oil and balsamic vinegar in a baking dish then roast about 30 to 35 minutes or until soft and the skin is slightly shriveled. Let stand until cools enough to handle, and then lightly crush the tomatoes with your hands or a potato masher into small pieces, reserving the liquid. Set aside. 4. Heat remaining tablespoon of olive oil with butter over medium heat in a large saucepan. Add onion, cook and stir about 10 minutes, until onion is soft and translucent. Add carrot and celery and cook about 10 to 15 minutes longer, stirring constantly, until vegetables are soft. 5. Add broth, salt and pepper and reduce the heat to low; simmer uncovered, about 20 to 25 minutes. 6. Remove squash from the skin by scooping out the flesh with a spoon. Discard the skin and add the flesh to the soup. Simmer about 20 minutes longer, stirring occasionally. 7. Remove from heat and add thyme, chives and sage. Cool slightly, then working in batches, pour the soup into the bowl of a food processor fitted with a metal blade and puree until smooth. Return the soup back to the pot and add tomatoes and their liquid and the orange juice; stir to mix. Season with additional salt and pepper if desired. Reheat the soup on a low heat if necessary. Serve immediately, topped with cornbread croutons, fresh sage and thyme leaves.

Description: “This intensely flavored soup makes a terrific first course for Thanksgiving or Christmas. It is also delicious chilled, so it can be served as a starter for an Indian summer harvest meal. It freezes well, so make plenty” Source: “The Foster’s Cookbook” Yield: “2 1/2 quarts”

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Per Serving (excluding unknown items): 310 Calories; 17g Fat (46.2% calories from fat); 4g Protein; 41g Carbohydrate; 7g Dietary Fiber; 21mg Cholesterol; 823mg Sodium. Exchanges: 2 Grain(Starch); 1 1/2 Vegetable; 0 Fruit; 3 1/2 Fat.

NOTES : Serve with Cornbread Croutons

VARIATIONS: Any type of winter squash can be used instead of butternut squash. For added richness, swirl in a little heavy cream or top each serving with Jalapeño Cream (combine minced jalapeños and fresh lime juice with sour cream or unsweetened whipped cream.) Or, float a crostini topped with lump crabmeat on each serving. You can also use this soup to flavor risotto, by alternating broth and soup instead of using just broth. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Source: Sara Foster