Roasted Butternut or Tomato Soup (or both!)??

Sometime in early October the shadows fall over my vegetable garden and I know that any tomatoes still on the vine will never turn red. A friend taught me to put the unripe tomatoes in a brown bag and wait. Eventually most of them will turn reddish; nothing like a ripe summer tomato but good enough to turn into salsa or roasted tomato soup.

 I ended up with a bunch of ugly, blemished, not-so-ripe tomatoes from the garden and was thinking of making the roasted tomato soup. But then I also had a lovely butternut squash and kind of felt like making that into soup. So I decided to roast both together and make a roasted tomato-butternut soup. The result was delicious.

Peel and cube a butternut squash; place in roasting pan.
Quarter a bunch of plum tomatoes or any tomato you have that is blemished, ugly, or about to become compost; place in roasting pan.
Add garlic cloves, shallots or onions, or any combination.
Add a fresh herb; basil or rosemary or sage.
Add 1 Tbsp olive oil and a few pinches sea salt.
Roast at 400 degrees for 20 min, stir and roast another 20 min or until squash is tender enough to pierce with a fork.
Remove from oven and let cool.
Once the vegetables are cool, puree in blender then add to soup pot. At this point you can thin the thick puree with veg broth or water or add some coconut milk. Season further with additional herbs. Add some white wine if desired. Reheat until desired temp is reached. Serve garnished with freshly chopped herbs if you have them (parsley, basil, cilantro etc).