Tomato Squash Bisque
A creamy tomato bisque made with butternut or delicata squash for added flavor.
Ingredients
Italian style Stewed Tomatoes
- 5 to 6 large ripe tomatoes (peeled and chopped)
- 1/4 cup chopped onions
- 1 garlic clove (minced)
- 1 Tbs dried parsley
- 3/4 Tbs dried basil
- 1/2 Tbs oregano
- 1/2 Tbs Italian spices
- Salt and pepper to taste
Roasted Squash
- 1 medium butternut or delicata squash
Tomato Squash Bisque
- 1 1/2 cups cooked butternut or delicata squash
- 1 TBS butter
- 1/4 cup onion (finely diced)
- 2 cloves garlic (minced)
- 14 oz Italian style stewed tomatoes
- 1 cup chicken broth
- 1 cup heavy cream
- 1 tsp salt (optional - to taste)
- 1 tsp dried basil (optional - to taste)
Garnishes (optional)
- grated or sliced Parmesan cheese
- croutons
- crackers
Instructions
Italian Style Stewed Tomatoes
- Add all your ingredients in a small crock pot
- Stir
- Simmer on high for 3 hours (remove lid if necessary to let some of the liquid evaporate)
- Tomatoes will be ready to use in the soup at this point
Squash
- Preheat oven to 350 degrees
- Cut your squash in half and scoop out seeds
- Place squash cut side down on a 9x13 pan, add water to pan to surround squash but not cover - about 1/2 inch of water
- Bake in oven for 1 1/2 hours or until fork tender
- Remove from oven and carefully remove skin with a fork
- Let cool before using in bisque
Tomato Squash Bisque
- Put 1 1/2 cups cooked squash into a blender, pulse to smooth
- Melt butter in a medium saucepan
- Saute onion and garlic with butter until tender and translucent
- Add onion and garlic in with squash in blender and pulse until smooth
- Add 14 oz stewed tomatoes into blender and pulse until smooth
- Return everything into the saucepan
- Stir in cream, chicken broth, and herbs into saucepan
- Stir until warm but do not bring to a boil or your cream might curdle
- Serve with garnishes