Slow Roasted Tomato & Squash Soup with Homemade Garlic Bread

This Slow Roasted Tomato and Squash Soup recipe is the perfect transitional soup from summer to autumn. It uses up the last of the tomato harvest and utilises the first butternut squashes available for a healthy, hearty bowlful that freezes beautifully and is perfect for meal prep. I’ve served my super simple garlic bread on the side, perfect for dipping and dunking!

I wrote this recipe for roasted tomato and squash soup during the last ever autumn harvest at my childhood home, before my parents moved somewhere new. I was still living at home, and Student Eats^ad had just been published; I was raring to go with creating new recipes and dishes. We grew industrial amounts of tomatoes every year, and that year you could fill several wheelbarrows with the amount of butternut squash that had been planted. The fresh thyme came from the garden, and the slightest hint of fennel in the background came from the seeds that were my spice obsession at the time, and happen to work really, really well in this recipe.

Homemade Garlic Bread

The garlic bread is bloody excellent for dunking, where the herby, garlicky butter can meld with the soup into one delicious mouthful. Using panini bread here just felt right, but you can use the buttery mixture to make garlic bread with any (preferably Italian) bread you choose. I don’t mind the hint of raw garlic, but if you want things a bit more mellow, grill the garlic bread for a few minutes before serving.

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Slow Roasted Tomato & Squash Soup with Homemade Garlic Bread

• Author: Rachel Phipps
• Prep Time: 20 minutes
• Cook Time: 2 hours 10 minutes
• Total Time: 2 hours 30 minutes
• Yield: Serves 4-6 1x
• Category: Soups
• Cuisine: British
• Diet: Vegetarian

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Description

This delicious, autumnal tomato and butternut squash soup is served with homemade garlic bread shards for dunking. The garlic bread recipe is super versatile, and will also work with plenty of other dishes!

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Ingredients

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For the Soup

• 1 kg tomatoes, halved
• sea salt
• freshly ground black pepper
• extra virgin olive oil
• balsamic vinegar
• 1 large white onion, finely chopped
• 1 large carrot, finely chopped
• 2 celery sticks, finely chopped
• 3 garlic cloves, crushed
• 1 tsp fennel Seeds
• 5–6 Sprigs fresh thyme, tied with string
• 500g butternut squash, peeled and cubed
• 750ml vegetable stock

For the Garlic Bread

• 2–3 panini breads, split down the middle
• 50g unsalted butter, at room temperature
• 1 heaped tbsp finely chopped parsley
• 1 large garlic clove, crushed
• sea salt

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Instructions

1. Pre-heat the oven to 150 degrees (300 fahrenheit). Spread the tomato halves, cut side up across a baking sheet and season well with salt and pepper, and lightly drizzle with extra virgin olive oil and balsamic vinegar. Slow roast in the oven for an 1 hour and 30 minutes. Alternatively, if you use an AGA, roast on the base of the simmering oven for 2 hours.
2. Meanwhile, gently fry the onion, carrot and the celery in a generous glug of oil over a medium low heat until soft. You’ll want to do this in your largest saucepan. Add the garlic and cook for about 5 minutes more, then stir in the fennel seeds and the thyme bundle.
3. Add the butternut squash, the roasted tomatoes, the stock and plenty of seasoning and bring to the boil. Once it is boiling, bring the heat right down to low and simmer, uncovered for 40 minutes.
4. Fish out the thyme bundle and blend with a stick blender until smooth. Check the seasoning is to your liking, and place a lid on to keep warm while you make the garlic bread.
5. Toast the panini halves either in a toaster or cut side up under a hot grill / broiler.
6. Meanwhile, using a fork mash together the butter, crushed garlic clove, parsley and a generous pinch of sea salt. Slater this on the hot panini halves, and cut on the diagonal to create dunkable shards. Serve straight away with a hot bowl of soup and a nice, cold glass of Appletiser.

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Notes

Yields four big, hearty bowlfuls, or six smaller ones.

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