Roasted Tomato Squash Soup

Monday I brought you homemade Sourdough Bread Bowls for National Homemade Bread Day tomorrow and today I have a delicious Roasted Tomato Squash Soup to fill them with! Of course a bread bowl is not required to enjoy this delicious soup.

With winter upon us, maybe technically it isn’t but it’s snowed a couple of times here already and the temps say it’s winter, I’m all about comfort food. Soup is definitely in season when temps get cooler. When I think back to my childhood my mom always made big batches of soup, enough to feed an army. Only it was only me, my brother, and my parents so we had leftovers. Or as my mom refers to them, planned overs. I’ve come to realize I do the same thing, I always make big batches of soup and we eat it for a few days. I like to switch it up though adding rice, or another veggie, beans, ect to makeover the soup so it isn’t the same. I do the same thing for chili. I make a huge batch of veggie chili and we eat a bowl the first night, then maybe over baked sweet potatoes, maybe with chips and guac, baked into peppers, it all depends on what we have and how bored I’m getting. There are some soups I could eat for days.

When thinking about what soup to fill our Sourdough Bread Bowls with I wanted a vegetable soup, something creamy, and no noodles or rice since we had the bread. Classic tomato soup fits the bill perfectly! Switching it up, cutting out the traditional cream this soup is thickened with squash! Which means more good for you nutrition! I used acorn squash as I made a version with butternut squash couple weeks ago with the last of our tomatoes and butternut from the garden. This time I was using up the acorn squash from the garden, although we still have 3 more to use up. I guess I’ll just have to roast one up with some coconut oil, coconut palm sugar, and cinnamon like my mom use to make, well she used butter and brown sugar. Having a large red pepper to use up I also roasted that up and added it, it’s optional but I love the flavor of roasted red peppers. Rosemary is also in season and we had a lot of that left from our herb garden, surprising as it’s probably S’s favorite herb followed closely or tied with mint, basil, and lavender depending on the day.

Like I said you don’t need to have bread bowls to enjoy this soup. It will be on repeat in our house on snow days I’m sure with or without sourdough because there is no better way to warm up after playing in the snow then hot cocoa or soup! I think back the Campbell’s Soup that was always on tv grown up where the snowman sips soup and melts and there’s a kid inside.

As I said I’m craving all the soups right now, and comfort foods, do you have a favorite soup or one you grew up on? There are a couple I grew up on but don’t like and wouldn’t eat now days and my family isn’t interested in them either, like a pepperoni soup (like vegetable soup with tomatoes and pepperoni). They love classics though like wild rice and last year started making kitchai as the whole family loved it but I might have overdone it making it a lot. The girls aren’t huge tomato soup fans so I need more options.

Print Recipe

Roasted Tomato Squash Soup

Nothing hits the spot on a chilly day like soup. Roasted Tomato Squash Soup is a twist on a healthy comfort food classic! Plant-based, vegan, and gluten free it's sure to warm you up.

Course

Dinner, Lunch

Servings

Ingredients

• 1 1/2- 2 lb acorn squash, or sub butternut squash
• 2-3 TBSP extra virgin olive oil
• 1 tsp sea salt, plus more to taste
• 1/4 tsp ground cinnamon
• 1/4 tsp cayenne pepper
• 1 large yellow onion
• 3-4 cloves of garlic
• 4 sprigs fresh rosemary, plus more for garnish if desired
• 4 14.5oz cans fire roasted tomatoes
• 1 red pepper optional
• 4-8 c vegetable broth depending on desired thickness

Course Dinner, Lunch Servings Ingredients 1 1/2- 2 lb acorn squash, or sub butternut squash 2-3 TBSP extra virgin olive oil 1 tsp sea salt, plus more to taste 1/4 tsp ground cinnamon 1/4 tsp cayenne pepper 1 large yellow onion 3-4 cloves of garlic 4 sprigs fresh rosemary, plus more for garnish if desired 4 14.5oz cans fire roasted tomatoes 1 red pepper optional 4-8 c vegetable broth depending on desired thickness

Instructions

1. Preheat oven to 375F.
2. Line a rimmed baking sheet with foil if desired.
3. Slice squash in half, steam down, and remove seeds.
4. If you want to add a red pepper fire roast it on your stove (just place over the burner and rotate as needed) or you can also place under the broiler before cooking the squash.
5. Drizzle insides of squash with 1 tablespoon of oil, sprinkle with sea salt, cinnamon, cayenne pepper. Remove steam from two sprigs of rosemary and place rosemary inside of the squash. Lay cut side down on prepared baking sheet and bake for about 45-60 minutes until able to pierce with a knife.
6. Peel and dice onion and garlic.
7. In a Dutch oven or heavy large pot heat remaining oil over medium heat.
8. Once oil has heated add onions and garlic and sauté for about 5 minutes until translucent.
9. Add a sprinkle of sea salt and pepper along with the remaining rosemary with the steam removed. Continue to cook 1-2 minutes.
10. Blend onion mixture from the pot with canned tomatoes (including liquid) in a Vitamix or high-speed blender until smooth. If adding a pepper cut pepper in half and remove seeds and blend the pepper in as well.
11. Return mixture to pot and heat over medium low.
12. Once squash is done scrap the insides of the squash into your blender and blend with 4 cups of vegetable stock until smooth.
13. Add mixture to the tomato mixture already in your pot.
14. Stir to combine and bring to a boil before reducing.
15. Add addition stock as needed to reach desired consistency as this is a very thick soup and season with sea salt and pepper to taste.
16. Serve in a bread bowl or bowl and garnish with rosemary if desired.
17. Enjoy!

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