Roasted Butternut Squash And Tomato Soup

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A wonderful variant of the traditional butternut squash soup. if you can get muir glen fire roasted tomatoes, they add a wonderful flavor to this soup.

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Steps

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Heat oven to 375f.

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Cut squash in half lengthwise and remove seeds.

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Place squash on a sheetpan , cut side down.

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Bake until soft.

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Remove flesh from the skin.

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Heat olive oil in a large pan over low heat.

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Still over low heat , cook onion , leeks , carrots , celery , and garlic until soft.

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Add squash and tomatoes , cook gently for 10 minutes.

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Add stock.

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Salt and pepper to taste.

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Simmer for 20-25 minutes.

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Puree in batches until smooth.

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Return to a clean pan and add cream.

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Heat just to a boil.

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Ingredients

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butternut squash, olive oil, onions, leeks, carrots, celery, garlic cloves, fire-roasted tomatoes, chicken stock, heavy cream, salt, pepper, pernod, salt and pepper