Tomato Basil Bisque

I have been into soups lately. (Recently I made this soup served in these bread bowls and then forgot to take a picture. But it was delicious. Consider yourself informed.) I have always loved creamy tomato basil soup, and this recipe jumped out at me when I was looking for a soup to go with some tomato and feta tartlets friend Alexa was making. We loved loved loved this soup. It has a secret ingredient: pureed butternut squash. There is just a hint of the squash taste in the soup, and it is delicious. Warm and yummy and absolutely perfect for the colder months. It was quick and easy too, once the squash was cooked it came together in a snap.

Tomato Basil Bisque

1 medium butternut squash (for about 1 1/2 cups cooked squash)
1 tablespoon butter
¼ cup finely diced onion
3 cloves garlic, finely minced
1 can (14.5 ounces) Italian-style stewed tomatoes
1 cup chicken stock or broth
1 teaspoon salt
1 tablespoon sugar
1 teaspoon dried basil
1 cup heavy cream or half-and-half {I used half-and-half}

Prepare the butternut squash by preheating the oven to 350 degrees. Cut the squash in half, lengthwise, so you have two long pieces. Scoop out the seeds and pulp from each half. Place both sides cut-side down in a 9X13-inch pan. Add enough water to come about 1/4-inch up the sides of the squash. Cover with foil and bake for about an hour. Test with a fork to make sure the squash is very tender when pierced with the fork in several places. If the flesh doesn’t easily give to the pressure of the fork, continue cooking in ten minute increments, and testing again, until the squash is tender. Remove the pan from the oven and transfer the squash to a large cutting board or plate. Let it cool about 15 minutes before scooping out the flesh. If preparing the day before, scoop out the flesh and place in a tupperware. Let cool completely. Cover and refrigerate until using it in the soup. If using the squash immediately, scoop the squash into the blender.

While the squash is cooking, in a medium saucepan, melt the butter and saute the onion until soft and translucent. Add the minced garlic and cook, stirring constantly, until fragrant, about 30 seconds. Scoop the onion/garlic mixture into the blender with the squash.

Add the canned tomatoes (undrained) to the blender. Process until the mixture is smooth. Pour the blended mixture back into the saucepan and add the chicken broth, salt, sugar, basil and cream (or half-and-half). Stir to combine well. Heat over medium-low heat until the soup is warm (but don’t let it boil or simmer to avoid the cream curdling). Serve immediately.

Serves 4-6.

Recipe from My Kitchen Cafe.