Tomato and Squash Soup

This is a nice tomato soup from Molly Yeh's cookbook. It's nice that this vegan too!  I made some slight modifications. I did not use cayenne paprika or cayenne pepper. I also used two 14 oz cans of fire roasted diced tomatoes instead of two 28 oz cans of fire roasted tomatoes. I boiled the butternut squash for 15 minutes before baking it so that it would take less baking time. I did not add the olive oil or Parmesan cheese at the end. Next time, I think I can make half of this recipe.

Here is what I did:

• Boiled the butternut squash for 15 min. Then brushed with olive oil, sprinkled with salt and pepper, and also cinnamon and ground cloves. Baked in oven at 375 until soft. 
• Cooked onion with chopped garlic. Added dried thyme. Then added the two cans of fire roasted tomatoes. 
• Then put the tomato mixture with food processor. Also put the softened butternut squash with vegetable broth in food processor. 
• Combined both purees in stove and brought it to a boil. I also added some brown sugar to taste. 

Tomato and Squash Soup (~makes 8-10 servings)

Ingredients:

• 1 butternut squash (2.5-3 pounds), halved lengthwise.
• 2 1/2 tablespoons olive oil, plus more for serving
• 3/4 teaspoon salt, plus more to taste
• black pepper
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1/8 teaspoon ground cloves
• 1 large onion, chopped
• 4 cloves chopped garlic
• leaves from 4 sprigs of fresh thyme
• 2 cans (28 oz each) fire roasted tomatoes
• 3 cups vegetable broth
• Parmesan cheese, for serving 

Directions:

1. Preheat oven to 375. 
2. Place the squash halves cut side up on a baking sheet and brush the inside with 1/2 tablespoon of olive oil. Sprinkle evenly with 1/4 teaspoon salt, a few turns of black pepper, the cinnamon, paprika, cayenne, and cloves, and bake until a fork pokes easily into the center. Begin checking for doneness after 1 hour. 
3. Meanwhile in a large pot, heat the remaining 2 tablespoons olive oil over medium heat. Add the onion and remaining 1/2 teaspoon salt. Cook, stirring, until the onion is soft and translucent, 5 to 7 minutes. add the garlic and thyme and cook for 2 more minutes. Transfer the mixture to a blender or a food processor, add the tomatoes with their juices, and blend until very smooth. Return the mixture to the pot. 
4. Scoop the insides out of the squash and place it in the blender with the vegetable broth and blend until very smooth. Add it to the pot, bring it to a boil over high heat, then reduce to a simmer. Simmer, covered, for 20 minutes, stirring occasionally. Taste and adjust seasonings as desired. Ladle into bowls, drizzle with olive oil, and top with grated Parmesan.