Roasted Eggplant, Butternut Squash & Tomato Soup

Roasted Eggplant, Butternut Squash & Tomato Soup
Recipe by Dragon

This warm and comforting soup is rich in flavour and in nutrition. To make this a completely vegetarian soup just substitute the chicken broth with vegetable broth or water. Enjoy!

Serves: 6
2 large eggplant (about 3 pounds), halved lengthwise, cut side brushed with olive oil
4 medium tomatoes, trimmed and halved
1/2 medium butternut squash, peeled and chopped into chunks
1 large onion, peeled and quartered
6 large garlic cloves, peeled
1/4 cup olive oil
4 branches of thyme
5 cups chicken broth
1 bay leaf
1 tablespoon Sumac or grated lemon zest
1 tablespoon chopped fresh thyme
1 teaspoon balsamic vinegar
1/2 cup heavy cream (optional)
Salt and pepper to taste
1/4 cup pumpkin seeds
1/2 cup crumbled goat cheese


1. Preheat oven to 400°F. Place eggplants, tomatoes, butternut squash, onion, garlic and thyme branches on large baking sheet. Drizzle with olive oil and toss the vegetables together to coat. Make sure the eggplant is cut side up. Season the vegetables with salt and pepper then roast for 45 minutes. Discard the thyme branches.

2. Carefully scoop the eggplant from its skins and add to a large saucepan over medium high heat. Add the other remaining vegetables and juices from the baking sheet. Add broth and bay leaf. Make sure the vegetables are just about covered in broth. If not, add some water. Bring the soup to a boil then reduce heat to a low and cook for 20 minutes. Remove the bay leaf and discard.

3. Purée soup in 2 batches in a blender (hot liquid, be careful!) until very smooth, about 1 minute per batch, then transfer the soup back to the saucepan over low heat. If the soup is too thick, add more broth or water. Add sumac, thyme and balsamic vinegar. Stir in the heavy cream. Adjust the seasoning with salt and pepper.

4. To serve, ladle the soup into bowls. Sprinkle with pumpkin seeds and goat cheese.


Carrie said...

Paula, If one isn't a fan of goat cheese, any thoughts on alternatives? Thanks!

Dragon said...

Feta or any other creamy, salty cheese. :)

Anonymous said...

Just made a variation of this .. had to make due with what we have because we are snowed it. We substituted veggie bullion for chicken and both a can of crushed tomatoes and a can of original Rotel for the fresh tomatoes and vinegar .. turned out wonderful!

Unknown said...

Love this soup. I was short a tomato so I added a can of the rotelle tomatoes and it gave it a lovely little kick.

Anonymous said...

This is so wonderful, I've even taken and smoked the vegetables on a smoker with a little bacon and then use the same process.Oh delish, thank you for sharing

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