Butternut Squash Tomato Soup with Parmesan Crustinis

This soup is so delicious and it is another A & E Eats original.  It is sweet and creamy with just a slight hint of heat.  I don't care how much you hate vegetables, if you're willing to try this soup, you are going to love it!  It is perfect for a cool day in Autumn.

Soup:

5 Roma tomatoes - can also substitute your favorite variety. We have used heirloom tomatoes as well.
1/2 small butternut squash.
1/2 habanero chili pepper (seeds and membrane removed).
1/4 of large red onion.

Nutrition Facts generated by Food.com

5 cloves of garlic.
chicken broth
1/2 cup half and half
2 1/2 tablespoons butter

Cut tomatoes in half. Place tomato halves and half of butternut squash in roasting pan. Place in 450 degree oven until tops of the tomatoes and the squash brown slightly.

In a saucepan, sweat your onion, garlic, and chili- onions should be translucent. Skin tomatoes and place meat in sauce pan. Scoop the meat of the squash into the pan. Add desired amount of chicken broth. Make sure soup does not have any squash seeds lingering in mixture.  Use immersion blender to create smooth texture. Add half and half and butter. Season to taste with salt and pepper.


Parmesan Crustini:

Fresh baguette.
Grated Parmesan.

Sprinkle Parmesan on bread.  Three pieces per bowl of soup.  Broil on hi until golden brown and cheese is bubbly.  Serve soup with crustini float.

Comfort food at its best.  Yum!

Serves: 2