Sandra Young’s Visionary Kitchen is now hot off the printing press. It was available in the Biosyntrx booth at the Academy of Optometry meeting in Seattle, and available at the Academy of Ophthalmology meeting in New Orleans in mid-November. It will also be available for purchase on Sandra’s Visionary Kitchen web site early November.
Roasted Tomato & Butternut Squash Soup; Serves 4
- 1½ lb Roma tomatoes, halved length-wise
- 2 tsp extra virgin olive oil
- ¼ tsp sea salt
- 1½ lb butternut squash, halved and seeded (about 2½ cups cubed)
- 1 tsp extra virgin olive oil
- 1 sweet onion, roughly chopped
- 1 Tbsp extra virgin olive oil
- 2 garlic cloves, minced
- ½ tsp sea salt
- 3 cups homemade chicken stock, defatted
1. Preheat oven to 325°F. Place Roma tomatoes cut side up into an oven safe glass baking dish. Drizzle with olive oil and sprinkle with ¼ tsp sea salt. Roast for 1 hour 15 minutes until lightly caramelized.
2. Rub the cut-side of the butternut squash with olive oil. Place the squash cut-side down on a baking sheet. Roast for 1 hour until lightly caramelized.
3. In a heavy skillet preheated to medium-high, add olive oil quickly followed by the onion, garlic and salt. Sauté for 5-8 minutes or until softened and beginning to take on color. Remove from the heat.
4. Puree all ingredients with chicken stock until smooth. Return to the pot to heat through.
Use caution when blending hot ingredients. Place kitchen towel over blender lid to prevent splashing. Consider serving with shaved Parmigiano-Reggiano cheese, Parsley Basil Pesto (recipe featured in Visionary Kitchen), and chopped fresh parsley.
Nutritional Data Per Serving // 2 cups // 4 per recipe
- 259 kcal 6 gm dietary fiber 8 gm protein
- 9 gm fat 117 mg omega-3
- 385% Vitamin A 102% Vitamin C 214 mcg Lutein+Zeaxanthin
Vitamin percentages are %DV or Daily Value.
- Tomatoes — vitamin C, lycopene
- Extra Virgin Olive Oil — vitamin E, omega-3 fatty acids
- Butternut Squash — vitamin A, beta-carotene
- Garlic — allicin