Butternut Squash & Fall Tomato Basil Bisque
You may recognize the Butternut Tomato base from our Butternut Squash Marinara. I will often make a double batch of the base and split this into 2 recipes. The use of the butternut squash adds a sweetness and cuts the acidity of a Summer Tomato Soup.
Course Lunch, Main, Main Course, Side Dish, Soup
Butternut & Tomato Base
- 1 Butternut Squash (small or 1/2 large) Peeled & Cubed
- 1 Pound Tomatoes
- 3 Clove Garlic
- 1/2 Onion Diced
- 1 Red Bell Pepper Diced
- 3 Stalks Celery Diced
- 4 Sprigs Fresh Basil
- 1 TBSP Avocado Oil
- 1 TBSP Honey
Butternut Squash & Fall Tomato Soup
- Butternut Squash & Tomato Base (Above)
- 1/2 Cup Fresh Basil Torn
- 1/4 Cup Milk -or- Cream
- 1 TBSP Smoked Paprika
- 1 tsp Crushed Red Pepper
- Salt & Pepper to Taste
Butternut Squash and Tomato Bisque
Preheat oven to 375 degrees.
MISE en PLACE: Cube & Peel Butternut, peel garlic & get press. Prepare onions, bell peppers and celery. Pull spices, oil & honey.
Add ingredients for Butternut Squash & Tomato base to a glass casserole dish and place in oven. Drizzle honey & oil over the top. (I use a Pyrex bowl as pictured.) Roast for 30 minutes.
Remove from oven and gently cut tomatoes, allowing them to release their juices. Add another sprinkle of salt and pepper to taste and drizzle 1 tsp oil. Cook for 30 more minutes.
At the 1 hour mark, stir, releasing all juice from the tomatoes. Cook 30 more minutes.
For soup, add all ingredients into sauce pan, add fresh basil and stir until boiling.
Reduce heat and us emulsion blender to stir in milk or cream.
Serve Warm.
Keyword Butternut Squash, fallsoup, soup, tomato, tomatobasilsoup, tomatoes