I’m a big fan of pureed vegetable soups. They are so hearty and filling. One big bowl of soup is all you need to satisfy your appetite. With winter already well on its way, what more can be comforting than warm soups with some crusty bread!
I love the flavor of this soup when the squash is roasted with herbs in the oven. Also, soups taste great when they are slightly tart. As butternut squashes tend to get sweeter when cooked, I really needed something to give it a sharper taste. I’ve seen people use granny smith apples or lime juice for this purpose. I tried adding cherry tomatoes instead and it did work well. Added a little bit of ginger to pair up with the thyme and the overall flavor was just too good.
4 cup butternut squash (peeled and cubed)
1 cup cherry tomatoes
2-3 cup vegetable stock
1 tablespoon olive oil
1/2 tablespoon thyme
1/2 tablespoon grated ginger
1 teaspoon black pepper
Preheat oven to 375 degree F.
Line a sheet pan with aluminium foil. Combine all ingredients but for the stock in the pan, toss well and bake for about 30-40 mins or until tender. Stir a couple of times in between for uniform roasting. Allow it to cool.
Transfer to a blender, add a cup of stock and blend until smooth. You may want to remove the center piece of the blender lid to allow the steam to escape. Cover the lid with a folded paper or kitchen towel while you blend to avoid splatters.
Pour into a large saucepan or soup pot. Add the remaining stock and cook over medium heat until nice and hot, about 5 mins. Top it with a dollop of creme fraiche or sour cream or grated parmesan (omit this if you are vegan) and a some fresh thyme before serving.