Ingredients
Units
Scale
- 1 butternut squash
- 4-5 large cloves of garlic
- 2 large carrots - roughly chopped
- 1-pint cherry tomatoes
- 1 large shallot - quartered
- 4 cups of chicken broth or 4 cups of water and 2 tsp. of Vegeta All-Purpose Seasoning
- 10 - 12 fresh basil leaves - some ripped and some reserved for garnish
- 2 Bay leaves
- 1 tsp. sea salt
- 1/2 tsp. fresh ground black pepper
- 1 tsp. dried oregano
- 1/4 tsp. red pepper flakes
- 1 tsp. ground Coriander
- 4 tbs. olive oil
- 1 cup of milk (or half and half)
- 1 lb. of bacon - cooked and crispy and crumbled
- Fresh Romano cheese for grating
Instructions
- Preheat Oven 350 degrees F.
- Cut one butternut squash lengthwise in half. Place cut sides down in an ungreased baking dish.
- Place a ¼ inch of water in the dish and bake uncovered for 25 - 30 minutes.
- Heat a large saucepot on medium heat and place the cherry tomatoes at the bottom of the pot along with the shallot, carrots and garlic. Drizzle with 2 tablespoons of olive oil and let simmer on a medium heat. Add in the scooped-out butternut squash.
- Add the seasonings to the veggies and let the soup simmer on a gentle heat for about 15 minutes until tender.
- Using a potato masher, carefully mash to veggies. It is ok if the soup is not “pureed” and a few small chunks or left in.
- Add in the chicken broth or 4 cups of water and 2 tsp. of Vegeta All Purpose Seasoning.
- Add in 6 – 8 fresh basil leaves and let the soup simmer on a gentle heat for 20 – 30 minutes. Taste for seasonings.
- Before serving stir in 1 cup of half and half or milk.
- Serve topped with crisp bacon and a fried piece of basil along with fresh grated Romano cheese, a twist of fresh ground black pepper and sea salt.
Notes
Optional: Place 1 tablespoon of olive oil in a small frying pan and place the remaining basil leaves in the pan to gently fry to serve on top of the soup.
- Prep Time: 10 minutes
- Cook Time: 1 hour 30 minutes
Nutrition
- Serving Size: 1
