Roasted Butternut Squash And Tomato Soup Recipe

Name: Roasted Butternut Squash And Tomato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 butternut squash; 4 tablespoons olive oil; 2 small onions, diced; 2 leeks, sliced (white portion only); 2 carrots, peeled and chopped; 1 stalk celery, sliced; 4 garlic cloves; 1 (24 ounce) can fire-roasted tomatoes, diced; 4 cups chicken stock; 1/4 cup heavy cream; salt; pepper; garnish; pernod cream; 1/2 cup heavy cream, whipped with; 2 teaspoons Pernod, season with; salt and pepper

Servings: persons

2 butternut squash
4 tablespoons olive oil
2 small onions, diced
2 leeks, sliced (white portion only)
2 carrots, peeled and chopped
1 stalk celery, sliced
4 garlic cloves
1 (24 ounce) can fire-roasted tomatoes, diced
4 cups chicken stock
1/4 cup heavy cream
salt
pepper
garnish
pernod cream
1/2 cup heavy cream, whipped with
2 teaspoons Pernod, season with
salt and pepper

1
Heat oven to 375u00b0F.
2
Cut squash in half lengthwise and remove seeds.
3
Place squash on a sheetpan, cut side down.
4
Bake until soft (Pushing on it with a finger should leave an impression in the flesh).
5
Remove flesh from the skin.
6
Heat olive oil in a large pan over low heat.
7
Still over low heat, cook onion, leeks, carrots, celery, and garlic until soft.
8
Add squash and tomatoes, cook gently for 10 minutes.
9
Add stock.
10
Salt and pepper to taste.
11
Simmer for 20-25 minutes.
12
Puree in batches until smooth.
13
Return to a clean pan and add cream.
14
Heat just to a boil.

1231

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 butternut squash, 4 tablespoons olive oil, 2 small onions, diced, 2 leeks, sliced (white portion only), and more.

Yes, Roasted Butternut Squash And Tomato Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Butternut Squash And Tomato Soup

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