Butternut Squash, Tomato & Corn Soup

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If our Southwestern Sweet Potato Soup, Roasted Creamy Tomato Soup and Butternut Squash & Apple Soup had a baby together, we imagine this is what the outcome would be.  A great  dish for vegans at Thanksgiving, this hearty soup was inspired by a quaint restaurant Arikka and I recently visited in Salem called “New England Soup Factory“.  Not having many other dining options, we quickly chose this place and LOVED their squash, tomato, corn soup.  I tried to recreate it as best I could, but I suggest you check out the factory version if you’re in the area.

6 cups vegetable broth

1 butternut squash, halved

4 large tomatoes, quartered

1 cup chopped onion

1 1/2 cup corn

3/4 cup carrots, chopped

3/4 cup celery, chopped

1/2 cup coconut milk

1/4 cup olive oil, plus 2 tbsp for coating

1/4 cup fresh chives, chopped

4 cloves garlic, minced

1 tbsp red wine vinegar

1 tsp dried thyme

1 cayenne pepper, minced

1 tsp sea salt

1/4 tsp black pepper

  • Preheat oven to 400 degrees
  • In a baking pan or sheet, place butternut squash halves face up and drizzle with 1 tbsp oil
  • In another baking sheet or pan, lay tomato quarters face down, and top with onions and  1 tbsp oil
  • Roast both the squash and tomatoes at 400 degrees for 40 minutes
  • Meanwhile, in a large saucepan, bring cayenne pepper and 1/4 cup oil to medium heat and saute for 3 minutes
  • Add carrots, celery and garlic and cook for 5 more minutes
  • Add vegetable broth and bring to a boil
  • Reduce heat to low and simmer for 20 minutes
  • When squash and tomatoes are done, chop squash and add them both to vegetable broth mix, bring to a boil then simmer for another 20 minutes
  • After 20 minutes, pour soup into blender (I had to do it in about 3 batches) and puree until smooth and creamy
  • When all of it is blended, return to saucepan over medium heat and add coconut milk and corn
  • Cook for 7 more minutes, then serve

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