Tomato, Butternut Squash and Herb Soup (NES)

By hmp13

Ingredients

• 3 tablespoons olive oil
• 20 whole cloves garlic, peeled
• 8 large onion, peeled and diced
• 20 carrots, peeled and sliced
• 8 ribs celery, diced
• 6 pounds butternut squash, peeled and cut into large chunks
• 2 cans (102 ounces each) whole tomatoes
• 6 quarts vegetable stock
• 4 cups sherry
• 1/2 cup chopped fresh basil leaves
• 1/2 cup chopped fresh cilantro leaves
• 1 tablespoon balsamic vinegar
• Salt and pepper, to taste

Details

Servings 12

Preparation

Step 1

In a stockpot heat the olive oil over medium-high heat. Add the garlic, onion, carrots, celery, and butternut squash. Sauté for 10 minutes. Add the tomatoes, stock and sherry. Bring to a boil. Reduce the heat to medium, cover the pot, and simmer until the squash is tender and soft, 35 to 40 minutes. Remove from the heat and add the basil, cilantro, vinegar, salt and pepper. Puree in the pot using a hand blender or in a regular blender working in batches until smooth.