Crushed Tomato Toast with Butternut Squash and Pear Soup
"This meal is quick and easy and made with healthy, light ingredients (no heavy cream), but is still hearty enough to be satisfying." Chef Jay Abrams of Presidio Social Club
- 1/2 small butternut squash (peeled and cut into 1/2-inch cubes)
- 1 pear (peeled and cut into 1/2-inch pieces)
- 1 tablespoon vegetable oil
- 1/8 stick cinnamon (optional; do not use ground cinnamon)
- 2 cups vegetable stock
For tomato toast:
- 2 very ripe tomatoes
- 1/2 loaf Rustic Levain or other hearty bread
- 1 1/2 cloves garlic
- 1/4 cup extra virgin olive oil
- To make soup, combine all ingredients except stock in a medium stockpot. Cover and cook on low heat for 15 to 20 minutes until everything is very tender.
- Add stock, bring to a boil and cook for 10 minutes.
- Remove cinnamon stick and puree with hand blender or blender. Season to taste with salt and pepper. If too thick, add a little water or apple juice.
- To make tomato toast, slice bread into 1/2 to 3/4-inch thick slices. Brush with oil and season with salt and pepper to taste.
- Toast bread or grill over fire. Rub toast with garlic clove while still warm. Cut tomatoes in half and rub tomatoes, including seeds, onto toast. (Hold tomato by the skin and push onto toast as if you're using toast as a grater.) Top with more oil and salt.
- Recipe provided by Presidio Social Club