Perfect for a rich yet light dinner
Serves 3-4 People
Medium Butternut Squash -1
Baby Kale Leaves-15 to 20
Sea Salt-½ tsp
Greek Basil Leaves-8
Olive Oil-3 to 4 tsp
Preheat oven to 375 F (190 C)
Meanwhile peel the squash. This is a bit cumbersome since the skin is quite thick. You can do it with a sharp peeler or peel it with a sharp knife, which is what I usually do. With time, I have gotten a good handle on peeling the skin without wasting any squash along with it.
Once peeled, remove all seeds carefully and chop the squash into medium sized cubes.
You can used store-bought butternut squash cubes if you like.
Chop tomatoes in half.
Lay out the cubed squash and chopped tomatoes onto separate baking trays.
Coat the squash and tomatoes using 1 to 2 tsp olive oil and a little bit of sea salt.
Once the oven is heated to the set temperature, toss both baking trays into the oven for 40 minutes.
Now, if using store-bought squash cubes, note that they are a bit smaller in size than what is shown in the picture here. So 30 minutes in the oven should be sufficient to cook them. Either way, tomatoes can be cooked for however long you are cooking the squash.
Once cooked, use a blender to grind tomatoes and squash.
Use water as required to make a smooth paste.
Be sure to grind tomatoes and squash separately, and later mix them.
Add the mixture directly into the cooking vessel. Sautéing the mixture in oil is not necessary. The oil used while baking is enough to make the mixture luxuriously rich and smooth.
There is also no need to add any salt, since the salt we used while baking adds just the right amount of flavor.
The mixture should be quite thick at this point, so add some water to make the mixture a little runny.
Add the basil leaves at this point and heat on medium flame. I used Greek basil leaves right from my own backyard, but any basil will do.
The sweetness of butternut squash and sourness of tomatoes makes other seasonings rather redundant. So just basil is enough to enhance the taste.
Bring the mixture to a boil.
While the soup boils, preheat the oven to 350 F (175 C).
Toss baby kale leaves in half a tsp of olive oil and a pinch of salt. Lay out on a baking tray and into the oven it goes!
Keep it in for 10 minutes or until the kale leaves are crisp.
Your soup should also be ready on stovetop at this point.
Serve the soup hot,topped with fresh homemade kale chips and a side of toasted bread and butter.