Essential Eating Roasted Tomato And Squash Soup

• 4-6 large tomatoes, chopped
• 1-2 medium onions, chopped
• 1 cup celery leaves, chopped
• 1-2 medium squash
• 1-2 medium eggplant (optional)
• 4 tbsp dried basil
• 2 tbsp olive oil
• 2 tbsp Simply Ghee or butter
• 3-4 cups chicken or vegetable broth
• Salt, pepper to taste

1. Preheat over to 425F
2. Halve squash seed and put in roasting pan with 1/4 inch water; add eggplant (optional). Roast in oven for 20-25 minutes until squash flesh is soft.
3. Melt ghee or butter on jelly roll pan or roasting pan in oven for 30 seconds. Remove from oven and add olive oil.
4. Place tomatoes, onions, celery leaves and basil on jelly roll pan. Roast 20 minutes until tomatoes are soft and onions begin to caramelize. Careful not to burn.
5. Scoop out squash from shell into stock pot. Add tomato mixture and broth.
6. Soup can be eaten chunky or puree with stick blender. Season with salt & pepper to taste.
7. Serves 6-8 people. Great for the next day!

tomatoes, onions, celery, squash, eggplant, basil, olive oil, butter, chicken, salt

Taken from www.epicurious.com/recipes/member/views/essential-eating-roasted-tomato-and-squash-soup-51469621 (may not work)