Photography provided by Molly Yeh
New York musician turned North Dakota food blogger Molly Yeh has stolen America’s heart since putting down roots at her husband’s East Grand Forks sugar beet farm in 2013. Just look at the response to her debut cookbook/memoir, Molly on the Range, and her recent Food Network show, Girl Meets Farm. And what’s not to love? She’s as cheery as the recipes she creates, from her signature marzipan cakes to this autumnal soup. She says it’s the perfect sweater-weather recipe: “It combines the best flavors of autumn and is a nice way to use up any late-summer tomatoes you still have around when the weather cools off.” Sweater-weather fare indeed.
Photography provided by Molly Yeh. Recipe from Molly on the Range © 2016 by Molly Yeh. Reprinted with permission from Rodale Books
Tomato and Squash Soup
Makes 8 to 10 servings
1 butternut squash (2½ to 3 pounds), halved lengthwise and seeded
2½ Tbsp. olive oil, plus more for serving
¾ tsp. kosher salt, plus more to taste
black pepper
¼ tsp. ground cinnamon
¼ tsp. sweet paprika
¼ tsp. cayenne pepper
⅛ tsp. ground cloves
1 large onion, chopped
4 cloves garlic, minced
Leaves from 4 sprigs fresh thyme
2 28-ounce cans fire-roasted tomatoes
3 cups vegetable broth
grated Parmesan, for serving
1. Preheat oven to 375°F.
2. Place squash halves cut side up on a baking sheet and brush insides with ½ Tbsp. olive oil. Sprinkle evenly with ¼ tsp. salt, a few turns of black pepper, cinnamon, paprika, cayenne, and cloves. Bake until a fork pokes easily into center. Begin checking for doneness after 1 hour.
3. Meanwhile, in a large pot, heat remaining 2 Tbsp. olive oil over medium heat. Add onion and remaining ½ tsp. salt. Cook 5 to 7 minutes, stirring, until onion is soft and translucent. Add garlic and thyme, and cook 2 minutes. Transfer to a blender or food processor, add tomatoes with their juices, and blend until very smooth. Return mixture to pot.
4. Scoop insides out of squash and blend with broth until very smooth. Add to pot, bring to a boil over high heat then reduce to a simmer. Simmer, covered, 20 minutes, stirring occasionally. Taste and adjust seasonings as desired. Ladle into bowls, drizzle with olive oil and top with grated Parmesan.
