Tomato + Squash Bisque

soup copy.jpg

The weather has finally cooled off, which means it is officially soup season! We love making soup because it is simple to do and you can make huge batches, which can be portioned out and frozen for later. There's nothing better than coming inside from the cold and eating soup that you can feel warming up your body.

This recipe is our tomato and butternut squash bisque. If you are unsure about the squash you can leave it out, but it makes it much creamier and sweeter if you include it. Jd loves tomato bisque, but sometimes I get bored of it and in this case we just happened to already have a squash so we threw it in. You can find the recipe at the bottom of this post.

Tomato + Butternut Squash Bisque

Ingredients

• 4 tablespoons unsalted butter                      •   8 tomatoes

• 1 yellow onion, chopped                               • 1 butternut squash

• 1 carrot, chopped                                          • 1/2 tablespoon of parsley

• 1 stalk celery, chopped                                 • 3 teaspoons thyme

• 4 cloves of minced garlic                             • fresh chives, chopped

• 5 tablespoons of flour                                • 1 cup of heavy cream

• 5 cups of chicken broth                             • salt + pepper to taste
 

Directions:

For the squash:

Preheat the over to 450 degrees fahrenheit. Cut the squash in half, lengthwise and place in a baking dish. Bake in the oven for 30 minutes or until the squash is soft. Cube squash and set aside in a bowl.

For the tomatoes:

Bring a large pot of water to boil. Cut the tops off of each tomato, like the picture above, and place the tomatoes in the boiling water for about 3 minutes. You will notice that the skin will begin to separate. Remove the tomatoes and place into a pot of ice water until they are cool enough to touch. Remove the skin from each tomato, chop and set aside in a bowl.

For the soup:

Heat the butter in a large soup pot over medium heat. Once melted add the chopped onions, carrots, celery, and garlic. Cook covered and stir occasionally until soft and fragrant for about 10 minutes.

Stir in the flour and then add the chicken broth, tomatoes and squash. Bring to a boil while whisking constantly. Add the parsley, chives and thyme, then lower the heat to a simmer for 30 minutes. Remove from heat and let the soup cool. Once it has cooled, puree the soup with an immersion blender (pictured above). If you do not have one of these you can use a blender, but you will have to blend the soup in batches. Whisk the heavy cream into the soup and add salt and pepper to taste.

Sever topped with basil and enjoy!