roasted tomato and squash soup…

13 Oct

Squash makes such a pretty soup.  It’s always a fun colour, has a full flavour and is one of those kind of soups that instantly makes you feel warm and cozy.  Great for a starter or with some large chunks of bread for lunch.  Preparing it couldn’t be easier!  To add some extra zest, I added some tomato liquid that was left over from roasting my tomatoes for canning.

Here’s the recipe!

What you need!
1 blue hubbard squash
4 cups of roasted tomato liquid OR 4 cups of roasted tomato puree
2 cups of milk
1 tsp cinnamon
salt
pepper
basil

What to do!

1.  Preheat your oven to 350.  Cut your squash in half and scoop out the goop.  Place it face up in a casserole dish.  Bake for 30-35 minutes or until a knife goes through the flesh easily.

the hubbard is in the back and in the front is a carnival squash I used for another recipe

2. Put the tomato puree or liquid into a large pot and bring to a simmer.  For a more intense tomato flavour you can reduce the liquid down to make the flavour more saturated.

Once your squash is cooked through, scoop out the flesh and add it to your tomato base.  Use a hand blender to puree everything together until nice and smooth.  If you don’t have a hand blender or killed yours like I did mine, scoop the whole bit into a regular blender.  Make sure to add enough liquid so it blends properly.

3.  Bring everything to a simmer and stir in the milk and cinnamon.

4.  Salt and pepper to your liking!  If your soup is too thick, you can always add a bit more milk to thin it out.  Serve with a sprinkle of chopped basil or a dollop of creme fraiche…enjoy!

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