Roasting the squash brings a lot of flavour to the veg itself but also makes lots of browned bits on the bottom of the pan. Adding water to the pan and scraping up those bits creates a broth of sorts without any work at all. You will need a bit more salt than usual since you're using water as a base. I suspect it would work with any squash but I find the buttercup easier to find this time of year due to it's thick winter skin. As with all soups, it tastes much better the day after being made. Perfect for weekday lunches in a thermos.
Buttercup Squash Tomato Soup1 buttercup or kabocha squash
2 Tbsp olive oil (divided)
1 can tomatoes (28oz)
1 onion, chopped
4 cups water
fresh basil (optional)
Preheat oven to 400degrees.
Cut squash in half and remove seeds.
In a small roasting pan, coat bottom with 1 Tbsp olive oil. Place squash in pan cut side down and roast until soft, about 20min. Remove flesh from skin and reserve. Add 2 cups of water to pan and scrape any bits of browned goodness from pot. The water will turn a dark brown. Reserve.
In a large pot warm 1Tbsp oil on medium heat. Add onion and saute until softened. Add squash, all water and can of tomatoes. Simmer until heated through and tomatoes begin to break apart.
In batches, puree soup in blender or use immersion blender until smooth. Return to pot and keep warm until ready to serve. Salt generously to taste. Top with fresh ground pepper and basil (optional).