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Roasted Tomato and Butternut Soup
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Description
A warm and spicy soup perfect for a winter’s day
Ingredients
- 20 whole Roma Tomatoes
- 1 whole Large Butternut (squash)
- 2 whole Onions
- 1 Tablespoon Olive Oil
- 1 cup Fresh Parsley
- 1 cup Chopped Basil
- 1 Tablespoon Minced Garlic
- 1 teaspoon Salt (more If Preferred)
- 1 Tablespoon Mrs Dash Table Blend
- ½ teaspoons Chili Powder (more If Preferred)
- ½ teaspoons Cayenne Powder (more If Preferred)
- ½ cups Parmesan Cheese
Preparation
Roast tomatoes and butternut squash for 50 minutes at 350ºF. Set aside to cool.
Chop and sauté onions in olive oil; set aside. Chop the roasted tomatoes and squash and add to a large pot. Add the onions to the tomatoes. Chop the parsley and basil; add to the tomatoes. Add garlic, salt and spices and mix together.
Transfer soup to a blender, 2 cups at a time. Blend until smooth. Return to the pot and reheat. Serve with Parmesan cheese.
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