Tomatoes and roasted butternut squash soup

Tomato and Roasted  Butternut Squash Soup

Recipe makes 8 servings

Ingredients 

2 lbs - Diced cleaned butternut squash ( I buy from Costco)
6-7 Ripe tomatoes on the vine
1 tsp cardamom
2 cloves
1” inch cinnamon stick
2 tsp Paprika
5 tbsp heavy cream
Salt and pepper
3 tbsp -  Olive oil
Aluminum Foil
Baking tray
Pressure cooker or sauce pot

For garnish 

Fresh mint leaves ( decoration only)
Cherry Tomatoes halved on length
Glass baking dish
1 tbsp olive oil
8 tsp heavy cream
Salt, pepper and dry basil leaves

Procedure

For the garnish

Toss halved cherry tomatoes in olive oil, salt, pepper and basil leaves.

Bake for 20 minutes at 42 5°F in a large glass baking dish. The Dish needs to have enough edge so that it can collect all of the tomato juice that comes out from the tomatoes.

For the soup

Take the tomatoes,  clean them and put them in a pressure cooker. Add the cardamom cinnamon and the clothes to the tomatoes. Pressure  cook for 10 minutes.(1 whistle should do).

If you’re cooking it in a sauce pot blanch the tomatoes in hot water until the pain starts to come off.

Meanwhile, in a separate bowl add the butternut squash three tables of olive oil and some salt and pepper and mix thoroughly with hands. Layer The aluminum foil on a baking sheet. Spread the butternut squash evenly onto the baking sheet and bake in the oven for 15 minutes at 425°F. 

Blend the Roasted butternut squash and tomatoes into a fine purée. Add cream,  paprika and mix well. Add salt and pepper to taste.

Serve in a bowl with some roasted tomatoes on top and garnish with fresh mint leaves and cream.