Golden Squash and Tomato Soup
This smooth, dark orange soup would make an elegant first course for Thanksgiving dinner or any dinner hosted in autumn. Garnish it with fresh cilantro, chopped green onions or toasted walnuts for additional flair.
2 pounds butternut squash, washed (see note)
1 tablespoon vegetable oil
1 onion, sliced
2 1/2 cups water
2 tomatoes, seeded and chopped
1 cup half-and-half (light cream)
1 teaspoon crushed dried basil
1/4 teaspoon salt
1/8 teaspoon ground black pepper
- Cut the stem end from squash and halve, lengthwise. Place in a shallow microwave-safe dish, cut sides down, pokes some holes on the outer skin with a fork; add water to 1/4-inch deep. Cover and microwave on HIGH for 12 to 14 minutes, or until tender, turning once.
- Meanwhile, in a large saucepan, heat oil over medium heat. Add onion and cook until limp, about 5 minutes. Add water and chopped tomatoes. Bring to a boil and simmer for 5 minutes.
- After squash is cooked and cooled, scoop pulp into a blender or food processor and add the onion mixture. Blend on high until smooth; return to saucepan. Mix in half-and-half and basil. Simmer for 3 minutes. Season with salt and pepper before serving.
Makes 6 servings.