3 Tbs Butter
3 Whole cloves garlic, peeled
1 large Spanish onion, peeled and diced
5 carrots, peeled and sliced
2 ribs celery, diced
2 Lbs butternut squash, peeled and cute into large chunks
2 cans (14 oz each) whole tomatoes
8 cups vegetable or chicken stock (I used chicken)
1 cup sherry
1/2 cup chopped fresh basil leaves
1/2 cup chopped fresh cilantro leaves
1 Tbs balsamic vinegar
Kosher salt and freshly ground black pepper, to taste
In a stockpot melt the butter over medium-high heat. Add garlic, onion, carrots, celery, and butternut squash. Saute' for 10 minutes.
Add the tomatoes, stock, and sherry. Bring to a boil. Reduce the heat to medium, cover the pot, and simmer until the squash is tender and soft, 35 to 40 minutes.
Remove from the heat and add the basil, cilantro, vinegar, salt, and pepper. Puree in the pot using a hand blender or in a regular blender working in batches until smooth.
...and Voila! Yumminess in an instant! This was perfectly thick, hearty, and flavorful. I almost had to serve it in one of the million bagillion soup factory take out containers I have just for the full experience (don't worry, I refrained). Delicious!
**This recipe makes 12 servings and I am now swimming in soup. While that normally would be my dream, I fear I may turn into a tomato shaped butternut squash before finishing it all. Next time I make this recipe, I'll definitely be cutting it in half. Anyone want some soup?? :)