Roasted Rancho Tomato and Winter Squash Soup with Herbed Crème Fraîche
In Southern California we benefit from a long growing season. In the fall it's not uncommon to still have ripening tomatoes and peppers when winter squash are being harvested. In this soup, roasting intensifies the flavor of late season tomatoes, assorted peppers and velvety kuri squash. Use a food mill when preparing the tomatoes and squash for the soup as it extracts extra goodness from both–it presses the pectin from the tomatoes, and taste-enhancing oils from the skin and seeds of the kuri.
Ingredients
Serves 8-12 people
- Extra Virgin olive oil
- 1 Kuri squash, about 1½ pounds
- 2 pounds small ripe tomatoes, cut in half
- 1¾ ounce package Kenter Canyon Farms Marjoram
- ½ teaspoon medium ground sea salt
- 2 red or green Anaheim chiles
- 1 red bell pepper
- 2 red jalapeño chiles
- 1½ cups (about) water
- Herbed Crème Fraîche
Preparation
Prep: 30 min • Cook: 2 hr • Ready in: 2 hr & 30min
For the squash and tomatoes: Preheat the over to 375°F. Brush a pie pan and a large heavy rimmed baking sheet with olive oil. Place the squash in the pie pan. Arrange the tomatoes, cut side up, on the baking sheet. Drizzle the tomatoes with the olive oil; scatter with the marjoram and sprinkle with the salt. Roast the squash and tomatoes in the oven until the squash is very tender when pierced with a thin sharp knife, and the tomatoes are soft and beginning to turn brown, about 2 hours for the squash and 1 hour for the tomatoes. Cool the squash and tomatoes to room temperature.
Working in batches, pass the tomatoes, then the squash through a food mill into a large bowl, discarding the skins and seeds. (Tomatoes and squash can be prepared one day ahead. Cover and refrigerate.)
Meanwhile: char chiles and bell pepper over a gas flame or under the broiler until blackened all over. Transfer them to a bowl and cover with plastic, allowing chiles and bell pepper to steam while cooling. Peel, stem and seed the chiles and bell pepper. Transfer the chile mixture to a food processor and purée until smooth.
Combine the tomato mixture and the chile mixture in a heavy, large saucepan. Gradually add enough water to thin to a thick soup consistency. Stir the soup over medium heat until it almost simmers. Season the soup to taste with salt and pepper. Ladle the soup into bowls and top with a dollop of Herbed Crème Fraîche. Sprinkle with reserved chives and chervil and serve.
Recipe from the Kenter Canyon Farms test kitchen