Roasted Tomato and Butternut Squash Soup

334.5 grams Butternut Squash, roasted (1 small)
842 grams Tomato Sauce (Made from roasted tomatoes)
2 tbsp Olive Oil
8 cloves Garlic, roasted
0.5 serving Pacific Natural Foods Organic Low Sodium Chicken Broth, 1 cup

I had a lot of fresh tomatoes to use and a butternut squash that was very ripe! What began as tomato sauce ended up as a yummy tomato soup with lots of fiber!!

Wash, core and cut tomatoes in half (I filled a 10x14" pan), remove seeds (keep pulp), and place in pan sprayed w/cooking spray. Sprinkle with Light Adobo Seasoning and Italian seasoning, squeeze roasted garlic cloves over all and sprinkle w/2 Tbs. olive oil. Roast at 350 degrees F for 30 min., then remove juice from pan (strain liquid through strainer) and turn tomatoes. Return tomatoes to oven for another 30 min. Cool, and remove skin. Drain juice and put tomatoes into blender along with previously strained juice. (I had 1 lb. 13.7 oz of tomatoes and strained juice). Roast peeled and seeded butternut squash in separate pan while tomatoes are roasting. Blend tomato/garlic mixture and juice until smooth, then add cubed squash. Blend thoroughly, then add 1/2 c chicken broth and stir until smooth. Heat and serve.

Serving Size: Makes 6 cups

Number of Servings: 6

Recipe submitted by SparkPeople user DEEA2Z.