So as I mentioned in my original post about the Great Soup Debate, I ended up choosing the Cream of Winter Squash and Tomato Soup recipe for Thanksgiving dinner. Only to find out moments before cutting the squash in half, that my dad opted out of soup as a first course. His reason? He didn’t have enough matching bowls.

So, I made the soup anyway. I had tomatoes to use before leaving the apartment for four days, and plus I was curious to find out what it turned out like. I made a big batch, enjoyed a hot bowl for dinner on Tuesday night, and froze the rest. Now I have Winter Squash soup for days!

I found the recipe from TheKitchn.com, which is a website I have been frequenting lately for recipes as well as ideas for our kitchen, as Stuart is moving in with me and we are looking to make some changes in the apartment. I highly recommend the site for wonderful seasonal ideas when it comes to food and to decorating

Cream of Winter Squash and Tomato Soup

1 small winter squash of your choice; I used butternut
4 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
2 bay leaves
salt & pepper to taste
1 teaspoon paprika
4 cups canned diced tomatoes
3 cups broth (vegetable or chicken)
1 to 1 1/2 cups heavy cream

Cut the squash in half and scoop out the seeds. Rub the cavities with olive oil and sprinkle with salt. Bake at 425 degrees F for 20 minutes or until the flesh is tender enough to scoop out. Remove from oven and let cool to a point where you can handle them.

Meanwhile in a large pot saute the onion, garlic, and bay leaf in the olive oil. Scoop the squash from its shell, discarding the skin. Add the roasted squash flesh to the soup pot and saute for a few minutes. Season with salt and pepper. Sprinkle in the paprika. Add the tomatoes with their juices. Add the chicken broth. Simmer over low heat for 30 minutes. Salt and pepper to taste.

Remove the bay leaves. Puree the contents of the pot and strain through a mesh sieve. Return to the pot and over low heat, stir in the cream. Gently simmer for 10 minutes. Serve with toasted bread.

Photo courtesy of The Kitchn

The soup was awesome. I was totally disappointed that I couldn’t share it with my family for Thanksgiving. However, more for me! Even Stu, who has been protesting anything with butternut squash lately, enjoyed it! He said that it was the perfect combo of tomato bisque and cream of squash. Awesome.  I am now eating it all week, with warm crusty bread followed by a slice of leftover apple pie. Mmmm-mm!

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