Roasted Tomato 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

ROASTED BUTTERNUT SQUASH AND TOMATO SOUP

Steps:

• Heat oven to 375°F.
• Cut squash in half lengthwise and remove seeds.
• Place squash on a sheetpan, cut side down.
• Bake until soft (Pushing on it with a finger should leave an impression in the flesh).
• Remove flesh from the skin.
• Heat olive oil in a large pan over low heat.
• Still over low heat, cook onion, leeks, carrots, celery, and garlic until soft.
• Add squash and tomatoes, cook gently for 10 minutes.
• Add stock.
• Salt and pepper to taste.
• Simmer for 20-25 minutes.
• Puree in batches until smooth.
• Return to a clean pan and add cream.
• Heat just to a boil.

ROASTED TOMATO-SQUASH SOUP

Steps:

• Place tomatoes, cut sides up, in an oven proof baking dish with garlic, basil and squash, and drizzle with garlic oil.
• Bake at 375 degrees for 1 hour.
• Transfer contents of baking dish to a pot and add shrimp bouillon, turmeric, salt and comino.
• Cook at medium heat for an additional 20 minutes.
• Let cool slightly and serve.