The Gourmet Mama

I recently acquired two HUGE bunches of basil. Since it`s tough to find the aromatic herb around here, I bought all that was for sale, but was then left to actually use it all!

I`m a big fan of pesto (stay tuned for that super simple recipe), but wanted something a bit different . . . something creamy and smooth, like . . . soup, but not your average pesto-tomato mix. This delightful recipe uses squash to make the tomato soup creamier and it`s truly heavenly.

Creamy Tomato Squash Soup with Basil
Serves 4

1 large acorn squash, cut into pieces, flesh scooped out
4 large tomatoes, chopped
3 cloves of garlic
1 cup basil, loosely packed
3 Tblsp. tomato paste
2 tsp. chicken consomme
salt and pepper to taste
water

Cook tomatoes, 2 garlic cloves and squash in enough water to cover until the squash is tender.

Blend squash mixture with remaining clove of garlic, tomato paste, basil and consommé until smooth. Heat for 3 minutes over medium heat. Season to taste and serve.

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