Tomato and Butternut Squash Soup
1 butternut squash
2 cans Red Gold Crushed Tomatoes
1 onion, chopped
1 1/2 cups chicken stock
salt and pepper
2 cloves garlic
roasted pumpkin seeds
Preheat oven to 375 degrees. Cut butternut squash lengthwise and remove the seeds. Brush the inside of the squash with olive oil and set 1 clove of garlic inside the hole of the squash and lay it on a parchment lined baking sheet face down (skin side up). Roast in the oven for 30-40 minutes. While the squash is roasting, in a stockpot sauté the onion till tender in olive oil. Remove from the oven and scoop out the squash meat and garlic and place in the stockpot.
Add in the tomatoes and chicken stock. Season with salt and pepper. Simmer for 20 minutes or until warmed through. Using an immersion blender blend the soup till smooth. Serve with a drizzle of mexican crema or creme fraiche and a sprinkling of pumpkin seeds.