Buttercup Squash Tomato Soup

By tulawdog

Ingredients

• 1 buttercup or kabocha squash
• 2 Tbsp olive oil (divided)
• 1 can tomatoes (28oz)
• 1 onion, chopped
• 4 cups water
• salt/pepper
• fresh basil (optional)

Preparation

Step 1

Preheat oven to 400degrees.
Cut squash in half and remove seeds.
In a small roasting pan, coat bottom with 1 Tbsp olive oil. Place squash in pan cut side down and roast until soft, about 20min. Remove flesh from skin and reserve. Add 2 cups of water to pan and scrape any bits of browned goodness from pot. The water will turn a dark brown. Reserve.
In a large pot warm 1Tbsp oil on medium heat. Add onion and saute until softened. Add squash, all water and can of tomatoes. Simmer until heated through and tomatoes begin to break apart.
In batches, puree soup in blender or use immersion blender until smooth. Return to pot and keep warm until ready to serve. Salt generously to taste. Top with fresh ground pepper and basil (optional).