Squash and Tomato Soup

Autumn is here. Halloween is around the corner. It's a sweater-weather season. Pumpkin/squash everything is popping up. The next thing we know thanksgiving is here and then Christmas day is here. This is the time of the year when I reflect on WTF did I do all year? Why is time going so fast? And why am I having a mid-ish-year crisis every fall? Some things are just inevitable, like time passing by or making butternut squash soup when the leaves start to fall. The pumpkin and squash superstars are here to say hello. Just make the soup and before you even finish it, the end of the year is coming for you. *sobs while eating soup*

For Basil Oil:

1C Basil Leaves

1/2C Olive Oil

Blanche basil leaves in boiling water for about 10 seconds or until it changes to bright green color and then immediately strain and submerge on ice-cold water. Wring it out with a towel until all the water is out. Blend with olive oil and then strain.

2T Butter

1C Onions, small diced

2T Garlic, minced

4C Butternut Squash, medium diced

14oz San Marzano Tomatoes, peeled and crushed (with juices)

2C to 3C Water

Salt

Pepper

Sugar

Creme Fraiche

Pumpkin Seeds

Croutons

Melt the butter, then sweat onions and garlic until translucent. Add the butternut squash and sauté for a few minutes. Pour over the San Marzano tomatoes and water. Simmer until squash is tender. Add more water if needed to thin out the consistency. Adjust the seasoning with salt, pepper, and sugar. Blend the soup until smooth. Garnish with creme fraiche, pumpkin seeds, croutons, and basil oil.