Soup seems like a silly thing to make in the heat of the summer…but not this soup. This soup is clean eating, gluten free, Paleo, and utilizes fresh vegetables from your summer garden. And the best part is, it can be served chilled. I know what you may be thinking, “Umm, I don’t do cold soup.” Well, I used to think the same thing. Then, as I was enjoying some catered appetizers at a wedding reception recently I picked up a little bowl of cool tomato basil soup. And what do you know? I really liked it!
So I set out to recreate my version of this cool summer soup that can also be served warm on a crisp fall night. The problem was I had eaten all but 4 of the fresh tomatoes I’d gotten from grandma’s garden. As I paced around my kitchen, taking inventory of what I had to work with, I passed by for the upteenth time this week a huge banana squash given to Alex from someone at work. Hmmmm….this could work. I had been wondering how to get my kids to eat up this squash. Hiding it in a tasty soup could be just the trick. Turns out it, that was a good choice!
* If you don’t have a banana squash you could also use any other year round squash like butternut or cushaw. Or if you’re making this in the fall try pumpkin or acorn squash. No matter what squash you use, follow the same roasting directions.
I paired it up with some Seared Balsamic Chicken breasts for a filling and healthy dinner. Recipe coming soon…Yummy!
2 cups roasted banana squash
(1 large banana squash, cut in half lengthwise and seeds removed. Preheat oven to 400. Lay squash on foil lined baking sheet, skin-side down. Lightly drizzle olive oil over squash and liberally salt and pepper. Bake for 10-15 minutes or until the top and edges become golden brown. Turn down the oven temperature to 350 and turn over the squash so the skins are face up. Continue baking for another 10-15 minutes. Scoop out squash from the skins – about 2 cups worth and add with remaining ingredients.)
2 cloves garlic, smashed
1 sweet onion, chopped
4 tomatoes, quartered
2 cups chicken broth
1 cup milk (unsweetened almond milk or organic whole milk)
1 – 6 oz. can organic tomato paste
1 cup packed fresh basil
Salt and pepper to taste
Take the excess olive oil from the roasted squash and dump it into the pot to sautee the onions and garlic in. Cook onions and garlic until the onions are caramelized and the garlic is fragrant. Add in the scooped-out roasted squash, tomatoes, broth, milk, paste, and basil. Bring the pot to a simmer, stirring in the paste. Simmer for at least 10 minutes. Now puree it up. An immersion blender (like this one) works well, or you can carefully pour everything into a blender until it’s smooth and creamy. Salt and pepper to taste. Eat it warm or cover and set in the fridge to eat later when it’s nice and chilled.