Vegan MoFo Day 4: Roasted Garlic & Butternut Squash Tomato Soup
So I had all these grand plans for making a veggie meatloaf (neatloaf?) tonight, serving it up with a side of mashed taters & greens, but, well, that didn’t happen. Why didn’t that happen? Because G & I had to powwow and book our flights to New Orleans! Yup! We’re Nola bound before Christmas (and then we’ll be hopping over to Mobile to spend the actual holiday with my mom and her husband). Oh my goodness, I can’t wait, so much good good good food awaits (oh, and booze, my gosh, I can’t forget the booze!)! Suggestions, of course, would be awesome. I haven’t been to Nola in years, since before Katrina, so it’ll be interesting to see if it’s different or really the same.
This means, then, no meatloaf recipe for you. It’ll have to wait till next week since I’m going to the Virginia Tech vs. Georgia Tech football game tomorrow (vegan tailgating?) evening and then have a friend’s birthday dinner at Tazaa, an Indian restaurant here. But, never fear, I’m making that meatloaf. I’ve been saying I will for over a year now, so really, it’s got to happen.
What I do have for you, however, is stunning: Roasted Garlic & Butternut Squash Tomato Soup. Creamy with hints of roasted garlic, this is 1000x better than Campbell’s Soup, which is funny since that’s the profile I was originally going for. Did I mention that it’s easy too? I can’t stop eating this soup–it goes great with cheeze sandwiches, toasty bread, salads, just by itself–it goes great in a super cute thrifted mug like I found the other week too. Soup and Crackers, Crackers and Soup! With cold weather here for many of us in the northern hemisphere, this is really the soup to make–it’ll warm your tummy and your nose, it’s that magical!
Posts of MoFos Past:
October 2009: Why I Love Virginia
October 2008: —
Roasted Garlic & Butternut Squash Tomato Soup
1 head garlic
1 small butternut squash (or 1 c butternut puree)
1 28 oz can diced tomatoes
1 6 oz can tomato paste
4 c vegetable broth (you might need more if the puree is super thick)
1 14 oz can coconut milk
Preheat oven to 400 degrees Fahrenheit.
Chop the top of the head of garlic so that you can see the tops of the cloves. Place it in a piece of tin foil, pull the sides of the foil up to make a bundle. Drizzle in enough olive oil to cover garlic. Twist foil top to seal and place in oven. Bake for 30-40 minutes, until the cloves appear to be golden brown and soft.
If you need to roast the butternut to puree, peel the squash, chop in half length-wise, and scoop out the seeds. Drizzle the scooped out side with olive oil and place on a baking tray in oven. Bake for 30-40 minutes until soft when poked with a fork.
Once everything is roasted, place the diced tomatoes, tomato paste, and onion in a food processor. Squeeze/fish out the roasted garlic cloves and add to the food processor along with the butternut squash or butternut squash puree. Blend at high speed until everything is pureed.
Pour the puree into a stockpot on the stove. Add vegetable broth. Bring to a boil, then lower to a simmer and cook for 20 minutes. Just before serving, add the can on coconut milk, stir to combine.
Serve with your favorite soup accompaniment!