So my last attempt at the tomato butternut squash concoction was a miserable failure. It was complicated. It was long. It was overdone. But this new is refreshing, bright, bold, and downright fantastic. Check it.
Begin with some canned tomatoes and thyme.
Grab a roasting pan, throw tomatoes into a strainer. Hold the juice. Cut them in half and place it on the pan. Before placing the tomatoes on the pan drench them in olive oil. Now, your working it. Grab some fresh thyme leaves, and sprinkle them over the tomatoes. (If your bold, add some garlic). Cook these tomatoes in an oven at 350 for about twenty minutes.
Next take some red onion (chopped large and in charge), butternut squash(pitted and cubed), garlic, and sautée those mad bad veggies in a large soup pan. Now your really working it. (For enhanced flavor add lemon.
When the tomatoes are done, pull them out, and scrape them off the pan. Be sure to get all the trimmings off. Everything. This is major because the tomatoes have caramelized, so its ultra important that you be getting those juices off the pan. Alright into the pot they go, and add your stock, chicken stock that is, and you have a winter soup that will make the gods proud Enjoy. Before continuing I must say that this is a variation of a Mark Bittman recipe. The lemon is and butternut squash is all mine. This recipe is so sweet because of fits simplicity. You can dress it up. Dress it down. Or just make it go a round.
This sounds ill… Does it fly without a gourd? My frozen winter prevents…
It definitely flies without the gourd. The soup is great because you can dress it up or dress it down. The base of the soup is the tomato. If I were you I would totally redux it Asia style, but that’s just me. Have fun and the thyme is not even necessary.