Fire Roasted Tomato & Squash Soup
It is when the Northern light begins to diminish and the late Autumn dampness sets in that I find myself creating wonderful warming soups and stews that bring joy to my heart. This soul warming soup with its aromatic flavours will bring sunshine to any cold, grey November day.
4 Garlic Cloves, finely grated
¼ Cup Olive Oil, divided
1 Tbsp Cumin Powder
1- 2 Tsp Coriander Powder
1 Tsp Black Onion Seed
1 Tbsp Garam Masala
1 Onion, finely chopped
2 Tbsp Fresh Ginger, finely grated
796 ml Organic, Crushed Fire Roasted Tomatoes
1 Large Buttercup Squash, Quartered into pieces and Roasted
3 Cups Chicken, or Vegetable Stock
Sea Salt and Freshly Ground Pepper
Fresh Cilantro, finely chopped, for garnish
Unsalted Roasted Pumpkin Seeds, for garnish
Sour Cream, for garnish
Heat a convection oven to 400 F. Roast squash on a parchment lined cookie sheet until fork tender 20-30 minutes. Discard skin and reserve cooked flesh.
On medium low, in a large Dutch oven pot, sauté garlic and onion, in 2-3 tablespoons of olive oil, until soft and fragrant. 4-5 minutes.
Add another few tbsp of of olive oil to the onion mixture and then stir in cumin, coriander, onion seed and garam masala. Sauté until fragrant. 1-2 minutes.
Next add ginger to onion and spice mixture. Cook for 1 minute.
Stir in fire roasted tomatoes and roasted squash. With a wooden spoon break squash into smaller pieces.
Add chicken stock, salt and pepper. Bring mixture to a boil and then reduce to simmer. Cover and simmer for 40-60 minutes. Break up squash and adjust seasoning.
Depending on preference, this soup can be pureed or left as is.
Ladle into bowls and garnish with sour cream, fresh cilantro and roasted pumpkin seeds. Serve with fresh, warm corn bread.