Squash and Green Tomato Soup

I did end up getting some lovely ripe tomatoes from my 11 tomato plants but still, at the end of the season, there are plenty of green ones to be used. Here is the recipe for a wonderful soup I made last night.

1 acorn or carnival squash

2 lb. green tomatoes

2 tablespoons olive oil

2 cloves garlic

1 small onion

2 tablespoons chopped parsley

1 teaspoon chopped fresh marjoram (or substitute oregano or thyme)

1/2 teaspoon salt

4 cups stock

Black pepper to taste

Preheat the oven to 400 degrees. Cut the squash in half, remove the seeds, and rub each half with a little olive oil. Arrange the squash face up in a baking dish with about half and inch of water. Rub the green tomatoes with olive oil as well and arrange them in a separate baking dish. Roast the squash and the tomatoes for about an hour and 15 minutes,

Meanwhile, heat the remaining olive oil in a medium saucepan and add the garlic, onion, marjoram and salt. Cook on low heat for about 5 minutes, until the onion is soft and translucent.

When the squash and tomatoes are ready, remove them from the oven and wait until they're cool enough to handle. Remove the cores from the tomatoes, as well as the skins, if you want a smoother soup. Scoop the pulp out of the squash and puree it along with the tomatoes, adding stock as needed.

Add this puree to the onion mixture, along with the remaining stock and black pepper to taste. Simmer for about 45 minutes.