Recipe courtesy of Molly Yeh
Recipe courtesy of Molly Yeh
Show:
Girl Meets Farm
Tomato Squash Soup
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- Level: Easy
- Total: 1 hr 30 min
- Active: 20 min
- Yield: 8 to 10 servings
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- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 116
- Total Fat
- 4 g
- Saturated Fat
- 1 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 6 g
- Sugar
- 7 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 347 mg
- Level: Easy
- Total: 1 hr 30 min
- Active: 20 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 116
- Total Fat
- 4 g
- Saturated Fat
- 1 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 6 g
- Sugar
- 7 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 347 mg
Ingredients
Directions
- Preheat the oven to 375 degrees F.
- Place the squash halves cut side up on a baking sheet and brush the insides with 1/2 tablespoon of the olive oil. Sprinkle evenly with 1/4 teaspoon salt, a few turns of black pepper, the cinnamon, paprika, cayenne, and cloves and bake until a fork pokes easily into the center. Begin checking for doneness after 1 hour.
- Meanwhile, in a large pot, heat the remaining 2 tablespoons olive oil over medium heat. Add the onion and remaining 1/2 teaspoon salt. Cook, stirring, until the onion is soft and translucent, 5 to 7 minutes. Add the garlic and thyme and cook for 2 more minutes. Transfer the mixture to a blender or food processor, add the tomatoes with their juices, and blend until very smooth. Return the mixture to the pot.
- Scoop the insides out of the squash and place it in the blender with the vegetable broth and blend until very smooth. Add it to the pot, bring it to a boil over high heat, then reduce to a simmer. Simmer, covered, for 20 minutes, stirring occasionally. Taste and adjust seasonings as desired. Ladle into bowls, drizzle with olive oil, and top with grated Parmesan.
