Butternut Squash Tomato Soup

Ingredients:

Directions:

1. Add the vegetable broth to a large stock pot and bring to a boil. Cook down to 2 quarts. Once boiled down, reduce the heat to simmer.
2. Preheat the oven to 450 degrees F.
3. Add the chopped onion, carrots, celery, butternut squash, and whole garlic to a roasting pan. Drizzle the olive oil and melted butter over the top. Season with salt, pepper, and coriander. Add the tomato paste. Toss to combine all ingredients. Bake for 25 minutes, stir, and bake for an additional 25 minutes. Add to the stock pot with the broth.
4. Place the roasting pan on the stove, add the sherry and turn the burner on medium low. Let the sherry evaporate by half while you deglaze the pan and scrape the bits off the bottoms and sides. Once reduced by half, pour into the stock pot with the veggies and broth.
5. Add the crushed tomatoes (both cans) and bring to a boil. Reduce the heat to simmer and let simmer for 20 minutes.
6. Turn off the heat. Add the balsamic, cilantro, and basil. Use an immersion blender to puree the vegetables until smooth. Taste and season with salt and pepper, if needed.
7. Ladle into bowls and serve immediately. Garnish with croutons. Enjoy!