This cold weather has prompted me to start making soups and bread. This is one of my favorite times of the year to cook because I get to start baking again, and I love how my house smells when baking bread, cookies, chickens, and....
Yesterday my co-worker gave me a taste of a super yummy soup made with tomatoes, butternut squash, garlic, and basil. It inspired me seasonally because if you have any tomatoes left when butternut squash is in season you should count yourself lucky. I decided to try this and came up with a too-much-tomato-not-enough-squash soup. Luckily we grew lots of squash this year so I'll just add to the base and then freeze some for a cold day down the road.
I started by getting the bread ready to bake.
I call it sort-of homemade because I made it in my bread machine. I have been a bit against these for years because I like the act of kneading the bread and watching it rise. But with a toddler underfoot and not much time on my hands this is the best thing. And it is pretty good too. I just followed the directions in the bread machine book for the basic recipe and substituted 1/3 of the flour with whole wheat.
While the bread was baking I roasted 3 butternut squash and 1 head of garlic:
I made a lot of tomato sauce this summer and froze it so I used that as my base to the soup. Then added onions, basil, roasted squash, and garlic.
I loved this soup when it was chunky....
But didn't love it once I pureed it the the stick blender...
It is way too tomato-y. It was good but not what I was shooting for. So I saved the soup and am going to roasted 3-4 more butternuts and add them to the soup. Hopefully it will be super tasty and will freeze well to enjoy in a month or two when it really snows. Thank you to Jean and her daughter for inspiring to make this soup.
**A little note about roasted garlic. This might seem like a lot of garlic to put in the soup but once garlic is roasted it is actually a little sweet and very mild. I think roasted garlic fits into my favorite food category.
To roast garlic chop off the top until the cloves are just exposed, drizzle with olive oil, cover with foil and bake at 350 degrees for 30 minutes. You could also do this in the summer on the grill.
A weird tidbit is that I think that when I eat too much garlic, like this whole head, I actually have nightmares.....hmmm.
Enjoy this rainy cold day by baking up some yummy food and making your tongue smile.
I wish you enough!
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