Roasted Butternut Squash And Tomato Soup

Total Time: 1 hr 45 mins Preparation Time: 45 mins Cook Time: 1 hr

Ingredients

• 2 butternut squash
• 4 tablespoons olive oil
• 2 small onions, diced
• 2 leeks, sliced ( portion only)
• 2 carrots, peeled and chopped
• 1 stalk celery, sliced
• 4 garlic cloves
• 1 (24 ounce) can fire-roasted tomatoes, diced
• 4 cups chicken stock
• 1/4 cup heavy cream
• salt
• pepper
• 1/2 cup heavy cream, whipped with
• 2 teaspoons pernod, season with
• salt and pepper

Recipe

• 1 heat oven to 375°f.
• 2 cut squash in half lengthwise and remove seeds.
• 3 place squash on a sheetpan, cut side down.
• 4 bake until soft (pushing on it with a finger should leave an impression in the flesh).
• 5 remove flesh from the skin.
• 6 heat olive oil in a large pan over low heat.
• 7 still over low heat, cook onion, leeks, carrots, celery, and garlic until soft.
• 8 add squash and tomatoes, cook gently for 10 minutes.
• 9 add stock.
• 10 salt and pepper to taste.
• 11 simmer for 20-25 minutes.
• 12 puree in batches until smooth.
• 13 return to a clean pan and add cream.
• 14 heat just to a boil.