Description
This honeynut squash tomato soup is a blend of sweet honeynut squash, roasted tomatoes, garlic, and onion, with a touch of heat from Calabrian chili, topped with crunchy homemade sourdough croutons and crispy sage.
Ingredients
Scale
Tomatoes, Squash & Aromatics
- 1 medium honeynut squash, halved (2 cups flesh or 14 oz or 412 g)
- 3 lbs or 1361 g fresh tomatoes, quartered
- 2 medium sweet white onions, diced (15.5 oz or 440 g diced)
- 1 head garlic, tops sliced off (2.2 oz or 62 g)
- Olive oil and kosher salt for roasting
Other Ingredients
- 4 tbsp olive oil
- 60 g (1/4 cup or 2 oz) tomato paste
- 1 tbsp coconut sugar
- 1 ½-2 tsp dried Calabrian chili pepper (adjust to heat preference)
- 2-3 tsp Diamond Crystal kosher salt
- 65 g milk or non-dairy milk
- 460 g (16.2 oz) water
Sourdough Croutons
- 3-4 thick slices (about 1” thick) sourdough bread
- Olive oil and Diamond Crystal kosher salt
Directions
Instructions
- Roast the tomatoes, squash, and aromatics. Preheat the oven to 450°F (or 475°F convection), line two quarter sheet pans with parchment paper, and set aside. Add the tomatoes to one of the sheet pans, drizzle with a generous amount of olive oil, sprinkle with kosher salt, and toss to coat. Turn the tomatoes face-down on the pan, and set aside. Add the onions and garlic to the other sheet pan, drizzle generously with olive oil, sprinkle with kosher salt, and toss to coat. Nestle the halved honeynut squash into the pan with the onions, face-down. Roast the tomatoes for 25-30 minutes until the skins wrinkle and are beginning to char; they’ll release a lot of water. Let the tomatoes cool on the counter for 15 minutes, then remove the skins with your fingers and discard. Roast the squash and aromatics until the squash is soft, and the onions are beginning to char slightly.
- Fry off the tomato paste. To a large pot (I used a 4 QT pot), add the olive oil and tomato paste. Heat over medium-high heat, stirring occasionally, until the tomato paste darkens, about 4 minutes. Sprinkle in the sugar and Calabrian chili, sauté for an additional 1 minute, then turn off the heat.
- Blend the soup. Dump the fried tomato paste mixture and roasted tomatoes, along with their juices, into a high-powered blender. Blend on high for 2 minutes and pour into the pot used for frying the tomato paste. Next, blend the squash, aromatics, and remaining ingredients. To the blender, add the roasted squash flesh, onions, squeeze the garlic out of the bulb and into the blender, along with the kosher salt, milk, and water. Blend on high for 2 minutes until creamy, then pour into the pot. Stir together well, taste, and adjust for salt.
- Heat & serve. Heat the soup over medium-low heat, covered, until warm. Taste and adjust for salt as needed. Serve topped with crunchy croutons, crispy sage, and optionally, grated parmesan.
- Sourdough croutons. Preheat the oven to 400°F (425° convection) and line a quarter sheet pan with parchment paper. Tear the sourdough slices into bite-size pieces and dump onto the prepared pan. Drizzle generously with olive oil and a large pinch of kosher salt, and toss to coat the bread. Spread out evenly in the pan and bake for 10-15 minutes, tossing 2-3 times, until the croutons are golden-brown and crisp.