By Super Bowl LII Sunday February fourth. Eagles versus Patriots. Mama and I watched at home with a tray of pigs in a blanket I had made from a tube of crescent rolls and a pack of Bar S hot dogs cut into thirds, and a pot of butternut tomato soup I had made Saturday afternoon for the cold weekend. The Eagles won 41-33. Nick Foles threw for three touchdowns and caught one. Mama, who roots for whoever is playing the Patriots, did not throw a pillow this year because the Patriots lost; she just nodded at the TV when the final whistle blew and said, very flatly, good.
The butternut tomato soup is from A Family Feast. Roasted butternut squash and roasted Roma tomatoes blended together into a smooth orange-red soup, with sauteed onion and garlic and chicken broth and a touch of cream. The combination of the sweet roasted squash and the bright roasted tomatoes is the kind of flavor combination that I would not have thought of and that the recipe taught me.
The math: a small butternut squash $1.99, four Roma tomatoes $1.50, an onion $0.20, garlic free, two cups of chicken broth from bouillon $0.20, a quarter cup of heavy cream $0.40, salt, pepper, dried thyme. Total: about $4.29 for a pot that fed Mama and me for three meals.
The technique is the roast-then-blend. You peel and cube the butternut squash. You quarter the tomatoes. You toss both with olive oil, salt, and pepper on a sheet pan. Roast at 425 for thirty minutes until the squash is tender and the tomatoes have collapsed. While the vegetables roast, sweat the diced onion and minced garlic in butter in a large soup pot. Add the chicken broth. When the vegetables are roasted, add them to the pot and simmer five minutes. Use the stick blender (Mrs. Henderson’s) to puree the soup smooth in the pot. Stir in the cream off the heat. Season with salt and pepper.
The pigs in a blanket are the same recipe as last year. The Super Bowl is the same Super Bowl as the past forty Super Bowls. The household has, this year, a pot of butternut tomato soup on the stove on Super Bowl Sunday, which is a different kind of household than the one we were two years ago.
The recipe is below. The trick is the roast-then-blend — do not skip the roast. Sauteed butternut squash makes a different soup than roasted butternut squash, and roasted is the answer.
Butternut Tomato Soup
Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes | Servings: 4
Ingredients
- 2 tablespoons unsalted butter
- 1 medium yellow onion, roughly chopped
- 3 cloves garlic, smashed
- 2 cups butternut squash, peeled and cubed (about 1/2 a small squash)
- 1 can (28 oz) whole peeled tomatoes, with juices
- 2 cups low-sodium chicken or vegetable broth
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/2 cup heavy cream or whole milk
- Salt and black pepper to taste
- Fresh basil or a drizzle of cream, to serve
Instructions
- Soften the aromatics. Melt butter in a large heavy-bottomed pot over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook 1 minute more until fragrant.
- Add the squash and tomatoes. Add the butternut squash cubes, the whole tomatoes with their juices, and the broth. Stir in the smoked paprika and red pepper flakes if using. Bring to a boil, then reduce heat to a gentle simmer.
- Simmer until tender. Cook uncovered for 20–25 minutes, until the butternut squash is completely fork-tender and beginning to break down.
- Blend until silky. Use an immersion blender directly in the pot to blend the soup smooth. Alternatively, carefully transfer in batches to a countertop blender. Blend until completely smooth and velvety.
- Finish with cream. Return the soup to low heat if needed. Stir in the heavy cream or milk and heat gently — do not boil. Taste and adjust salt and pepper.
- Serve. Ladle into bowls and top with a swirl of cream and fresh basil if desired. Serve alongside a grilled cheese sandwich on thick bread with good butter and American cheese.
Nutrition (per serving)
Calories: 210 | Protein: 4g | Fat: 13g | Carbs: 22g | Fiber: 4g | Sodium: 410mg