Soul Warming Tomato Butternut Soup

This soup is one I kinda came up with by mistake. I tried several times to make a tomato soup but every time it was just a bit blah, honestly. The color was never can soup red and it was a bit thin. So I decided to make a better one if it took me days. I have a tendency to get lost in the kitchen when I'm working on a new recipe. I'll make it over and over again until I find one that works. This one is a recipe that a first you tilt your head and think there is no way this comes together and then it does and it warms you all the way to your toes in perfect harmony. I could go on and on but I won't. I'm gonna just say try it, you'll thank me for it!

Tomato Butternut Soup Recipe

6 Large Tomatoes cored and cut in half

2 cups diced/cubed peeled butternut squash

1/4 cup diced sweet onion

1 Tbsp Tomato Paste

1 Cup Vegetable Stock

1 Tsp Red Wine Vinegar

1/8 - 1/4 Tsp Ginger Powder Less for less warmth or more for more

1/2 Tsp Salt

1/2 Clove of Garlic or 1/2 Tsp Minced Garlic

1/8 - 1/4 Tsp Red Pepper Flakes Less for less warmth or more for more

1 Tsp Sage

2 Tsp Crushed Rosemary

2 Tbsp Heavy Cream

1Tbsp Olive Oil

Preheat oven to 350 degrees, Coat baking pan or iron skillet with the olive oil, put in tomatoes, squash bake till soft 15-20 mins, add stock and return to oven 10 mins. Remove from oven and let cool slightly then transfer to blender ( if using an immersion blender transfer to sauce pan) blend until creamy. Pour into sauce pan, add remaining ingredients and simmer 15 mins. If gets too thick add more stock. If to sweet add more red wine vinegar 1/8 tsp at a time.

Can top with kale, rosemary, etc for presentation