Squash & Tomato Soup

This is hardly a recipe, it’s so easy. I feel like I’m half cheating by putting this up.  I made this myself, though Michael baked the squash for me, which mostly consists of putting it in the oven. If you can remember to do that the day before and then just pop the squash in the fridge, you’ll have most of the recipe ready to go in minutes.

This will knock out your beta-carotene needs for the day for sure. Somehow the combination of squash and tomato is slightly more than plain squash or plain tomato soup alone.  You could throw a little cream or milk in this when it’s done if you have it.  A dollop of yogurt or sour cream would make a nice addition too.

We had this with quesadillas made with corn tortillas, and Grafton Village Classic Reserve Cheddar, arugula, and a little Frontera salsa tucked inside.  It was a nice simple dinner.

Here’s the cheese:

http://www.graftonvillagecheese.com/store/index.html?action=browse&CategoryNum=301239320933905

And here’s the salsa:

http://www.fronterakitchens.com/shopping/food/frontera/salsas/13020

And here’s my little soup recipe:

1 medium butternut squash

Olive oil for the pan

1 medium onion, chopped

2 T. minced fresh ginger

1 chipotle chili en adobo, minced

1 28 oz. can Muir Glen diced tomatoes

zest of one lemon (organic, please)

½ c. parsley, minced

salt and pepper to taste

Preheat the oven to 375.  Poke the squash a few times with a fork and place it on a baking sheet. Place in the oven and bake for 1 hour, or until tender. Remove and allow to cool.  Cut the bottom of the cooled squash off and remove its seedy innards, then cut it in half lengthwise.

Heat oil in a large saucepan or Dutch oven. Sauté the onion in the oil until nearly tender, then add the ginger and chipotle chili and sauté briefly, just to remove the ginger’s raw smell.  Add the tomatoes and their juice, then scoop the flesh of the squash from its skin and add it to the pan. Add a small amount of water if necessary to make the mixture stirrable, but do not add enough to bring it to a soup-like consistency. Cover and cook for 20 minutes, or until the onions have become tender. 

Puree the soup in batches in a blender or food processor and return it to the pan.  Add to it the lemon zest, parsley, and salt and pepper to taste (taste before adding salt – the tomatoes already contain a significant amount).  Serves 4.

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