Butternut Squash & Tomato Soup

Butternut Squash & Tomato Soup

INGREDIENTS:

1 3lb butternut squash

2 carrots

8 small vine-ripe tomatoes

1 red bell pepper

1 yellow onion

1 bulb of garlic

2 thyme sprigs

2 rosemary sprigs

1 tsp salt

½ tsp black pepper

1 tbsp Italian seasoning

2 tbsp olive oil

1½ cup vegetable stock

½ cup heavy cream

¼ tsp cayenne pepper

Fresh basil

INSTRUCTIONS:

1) Start with clean vegetables and aromatics. Peel and cube the butternut squash. Peel and cut the carrots into three or four pieces. Slice the tomatoes in half (or quarters depending on the size). Remove the top and bottom of the bell pepper and cut in half. Peel and large chop the onion. Cut the top off of the garlic bulb.

2) Arrange the vegetables in a roasting tray. Drizzle with olive oil, then season with the salt, pepper, and Italian seasoning. Place the thyme and rosemary on top. Roast in a preheated 425-degree oven uncovered for 45 minutes.

3) Remove the rosemary and thyme stalks and the garlic. Transfer all the vegetables to a blender. Squeeze the roasted garlic into the blender. Pour in the vegetable stock. Blend until smooth.

4) Transfer the blended mixture into a pot over medium-low heat. Pour in the cream, finely tear and add the basil, and season with the cayenne pepper and more salt & pepper to taste, if needed. Bring to a low simmer for 5-10 minutes to allow the flavors to marry. 

Serve with grilled cheese, and enjoy!