Roasted Tomato And Butternut Soup

• 20 whole Roma Tomatoes
• 1 whole Large Butternut (squash)
• 2 whole Onions
• 1 Tablespoon Olive Oil
• 1 cup Fresh Parsley
• 1 cup Chopped Basil
• 1 Tablespoon Minced Garlic
• 1 teaspoon Salt (more If Preferred)
• 1 Tablespoon Mrs Dash Table Blend
• 1/2 teaspoons Chili Powder (more If Preferred)
• 1/2 teaspoons Cayenne Powder (more If Preferred)
• 1/2 cups Parmesan Cheese

1. Roast tomatoes and butternut squash for 50 minutes at 350u0b0F. Set aside to cool.
2. Chop and saute onions in olive oil; set aside. Chop the roasted tomatoes and squash and add to a large pot. Add the onions to the tomatoes. Chop the parsley and basil; add to the tomatoes. Add garlic, salt and spices and mix together.
3. Transfer soup to a blender, 2 cups at a time. Blend until smooth. Return to the pot and reheat. Serve with Parmesan cheese.

tomatoes, butternut, onions, olive oil, parsley, basil, garlic, salt, blend, chili powder, cayenne powder, parmesan cheese

Taken from tastykitchen.com/recipes/soups/roasted-tomato-and-butternut-soup/ (may not work)