2 cups coarsely cut up Spanish onions, (about one large onion)
4 cups peeled and coarsely cut up carrots, (about four medium carrots)
1 cup coarsely cut up celery, (about 2 stalks)
4 medium garlic cloves, peeled and left whole
2 pounds peeled and seeded butternut squash, cut into large chunks (about one Large squash)
2 tablespoons extra virgin olive oil
4 tablespoons butter, melted
1 ½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon ground coriander
2 tablespoons tomato paste
1 cup sherry
1 28-ounce can crushed tomatoes
1 14-ounce can crushed tomatoes
2 tablespoons balsamic vinegar
½ cup loosely packed fresh cilantro
½ cup loosely packed fresh basil
Croutons, to serve on the side.
Place the stock in a six-quart pot and bring to a boil and cook down to 2 quarts.
Preheat oven to 450 degrees F.
In a roasting pan, place onions, carrots, celery, garlic, butternut, oil, butter, salt, pepper, coriander and tomato paste and toss to combine.
Place in oven and roast for 25 minutes, toss ingredients and roast for 25 more.
Pour contents of pan in with reduced stock.
Place roasting pan on stove top, turn on burners and add sherry to deglaze the pan. Let the sherry evaporate by half while you scrape up all the brown bits from the bottom. Pour this into the pot scraping the pan with a rubber spatula to get every last bit.
Add the tomatoes and bring the mixture to a boil, lower to a simmer and cook 10-20 minutes until the vegetables are tender and the flavors have had a chance to meld.
Off heat add vinegar, cilantro and basil and puree with an immersion blender until smooth.
Taste and adjust seasoning if needed or add more cilantro and basil and puree again for a brighter flavor.
Serve with croutons.
Keywords: butternut tomato soup