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Categories:
tomatoes butternut onions olive oil parsley basil garlic salt blend chili powder cayenne powder Parmesan cheese
Viewed: 6 - Published at: 6 years agoIngredients
- 20 whole Roma Tomatoes
- 1 whole Large Butternut (squash)
- 2 whole Onions
- 1 Tablespoon Olive Oil
- 1 cup Fresh Parsley
- 1 cup Chopped Basil
- 1 Tablespoon Minced Garlic
- 1 teaspoon Salt (more If Preferred)
- 1 Tablespoon Mrs Dash Table Blend
- 1/2 teaspoons Chili Powder (more If Preferred)
- 1/2 teaspoons Cayenne Powder (more If Preferred)
- 1/2 cups Parmesan Cheese
Method
- Roast tomatoes and butternut squash for 50 minutes at 350°F. Set aside to cool.
- Chop and saute onions in olive oil; set aside. Chop the roasted tomatoes and squash and add to a large pot. Add the onions to the tomatoes. Chop the parsley and basil; add to the tomatoes. Add garlic, salt and spices and mix together.
- Transfer soup to a blender, 2 cups at a time. Blend until smooth. Return to the pot and reheat. Serve with Parmesan cheese.
