Roasted Butternut Squash Soup with Tomatoes

Many years ago, I invited Sara Foster from Foster's Market in Chapel Hill to be one of two creative keynote speakers at a luncheon benefiting a local charity. She spoke about her love of farm to table cooking and the early days of her career working with Martha Stewart in her catering business. She assembled this delicious Roasted Butternut Squash Soup with Tomatoes while she entertained us. I think I had more fun than the guests. The luncheon was a huge success, and we sold out of cookbooks. The soup she made that day is one of my favorite recipes and the first old favorite I can't wait to make as Autumn settles in.

Roasted Butternut Squash Soup with Tomatoes

1 butternut squash, cut in half lengthwise and seeds removed
¼ cup olive oil
6 plum tomatoes, cored and halved
4 garlic cloves
1 tablespoon balsamic vinegar
4 tablespoons (½ stick) unsalted butter
1 red onion, diced
1 carrot, peeled and chopped
2 ribs celery, chopped
6 cups chicken broth or vegetable broth
2 teaspoons salt
1 teaspoon freshly ground black pepper
¼ cup fresh thyme leaves or 4 teaspoons dried thyme
1 tablespoon chopped fresh sage or 1 teaspoon dried sage
Juice of 2 oranges

(Note: I use the pre-cut butternut squash available from The Fresh Market or Whole Foods; I substitute apple for the celery because my husband has allergies to celery)

Preheat the oven to 450 degrees.Place the squash cut side down in a large baking dish. Add 1 cup water and 1 tablespoon of the olive oil to the dish and roast 35 to 40 minutes, until the squash is soft and tender to the touch.

Meanwhile, toss the tomatoes and garlic with 2 tablespoons of the olive oil and the vinegar in a baking dish. Roast 30 to 35 minutes or until soft and the skin is slightly shriveled. Let stand until cool enough to handle, and then lightly crush the tomatoes with your hands or a potato masher into small pieces, reserving the liquid. Set aside until ready to use.

Heat the remaining olive oil and the butter over medium heat in a large saucepan. Add the onion and cook and stir about 10 minutes, until onion is soft and translucent. Add the carrot and celery and cook 10 to 15 minutes longer, stirring constantly, until the vegetables are soft. Add the broth, salt, and pepper and reduce heat to low; simmer, uncovered, 20 to 25 minutes.

Remove the squash from its skin by scooping out the flesh with a spoon. Discard the skin and add the flesh to the soup. Simmer about 20 minutes longer, stirring occasionally.

Remove from the heat and add the thyme and sage. Cool slightly, then, working in batches, pour the soup into the bowl of a food processor fitted with the metal blade and puree until smooth. Return the soup to the pot and add the tomatoes and their liquid and the orange juice; stir to mix. Season with additional salt and pepper if desired. Reheat the soup on low if necessary. Serve immediately.

I love all of her cookbooks but her first cookbook, The Foster's Market Cookbook, is my favorite!

What's your favorite cookbook?



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