Essential Eating Roasted Tomato And Squash Soup Food

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.

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.