Soup that warms the soul

When it’s cold and rainy, all I want is a bowl of tomato soup and a gooey grilled cheese sandwich. Well gone are days where my body tolerates the acid from the tomatoes, and the gluten in the bread. But i’m also the kind of woman who wants what she wants.

There had to be way, so I made a way. After all it is squash season! Could roasted acorn squash, “squash” the acid in cooked tomatoes? The answer is YES!! Topped it with a gooey cheddar cheese crouton covered in Pork Panko “bread” Crumbs, and I didn’t even need a sandwich.

This soup is super velvety and rich. I promise it warms the body as well as the soul.

from my kitchen, to your soul

-Sherria Michelle

prep time: 10min cook time: 1hr 30min servings: 4-6 GF V K

Ingredients

1 whole acorn squash

2 14.5 oz cans of fire roasted tomatoes

1 tbs olive oil

4 tbs unsalted butter

2tbs finely chopped fresh basil

1/4 c Cremé fraîche

1/2 c heavy cream

1/2c whole milk ricotta cheese

sea salt

11/2c vegetable or chicken stock

1 egg

8oz block sharp cheddar cheese

3/4c pork panko

Instructions

  1. preheat oven to 375

  2. divied acorn squash in half and remove seeds and guts

  3. on baking sheet or pan, brush squash with olive oil and lightly salt (optional). bake for 45min to 1hr until meat is fork tender.

  4. cut cheese into 1x1x1 inch cubes. place on small or quater baking sheet lined with parchment paper.

  5. wisk egg in small bowl, and place panko in another.

  6. coat each cube in egg, then evenly coat with pork panko crumbs. then place on baking sheet. place in freezer.

  7. in 3qt pot or dtuch oven,on medium heat. melt butter and cooked until light golden brown.

  8. add both cans of tomatoes, and basil. Stir.

  9. scoop meat from roasted acorn squash and add to pot.Stir. continue to cook on medium heat.

  10. add chicken stock to mixture and stir.

  11. bring mixture to boil for 5min, then reduce to low heat and cover.

  12. after 10 min, add in cremé fraîche, heavy cream and ricotta. stir well and replace lid.

  13. let simmer an additional 10 min. then with emersion blender or if you don’t have one, carefully pour mixture into regular blender . blend ingredients until they have a smooth consistency.

  14. return mixture to pot, cover and simmer for 10-15 additional minutes.

  15. while soup is simmering, remove cheese from freezer and air fry, pan fry, or bake in the oven at 400° until golden brown, and you start to see cheese ooze.

  16. serve soup hot with cheese crouton in the middle…