We harvested lots of butternut squash last year, and still have a few left, so I decide to make soup.
Ingredients
Large butternut squash
4 large carrots
1 can (14.5oz) Italian recipe stewed tomatoes
Olive oil
2 1/2 pints (40 fluid oz) vegetable stock
Prick the butternut squash all over and rub it with olive oil. Bake at 350F for 1 hour. When cool, cut in half lengthways and remove the seeds. Peel and cut into cubes.
Peel and chop the carrots.
Heat 1 tbs olive oil in a large pan and saute the squash and carrots until the carrots are beginning to soften (about 10 minutes). Add the can of tomatoes and the vegetable stock and bring to the boil. Simmer for 40 minutes. Allow to cool and then puree in a blender. Reheat carefully.
This would be even more delicious made in the fall with home grown tomatoes and herbs.
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