Brent's Roasted Summer Squash Soup

Ok, this is one of my creations.  For those of you who do not know, I have a cooking interest despite not doing it very often.  This recipe is one I created after some research into how I can better use my squash besides the usual sautee with butter.  The squash, chives, and jalapenos are from the garden.  It was actually very tasty!

4 lbs yellow squash
3 lbs tomatoes
2 tbs minced garlic
3 tbs extra virgin olive oil
2 stalks celery
1 medium onion
3 chive stalks
1 sprig oregano
2 jalapenos
4 cups chicken broth
3 cups water
2 tbs vinegar
1 tbs sugar
2 teaspoons salt
Ground black pepper
1/2 tsp red pepper or more as desired

Cover cookie sheet with foil and spread extra virgin olive oil on foil.  Slice squash and tomatoes and place on cooking sheet.  Sprinkle garlic over these and begin roasting.

Chop celery, jalapenos, and onions and add to a pan with olive oil and oregano.  Saute until onions are translucent.

Once roasted squash begins to brown and tomatoes slump, remove and add to saute mixture.  Reduce until squash is tender.  Remove 1/4 of the cooked mixture and save.  Add chicken broth, sugar, vinegar, pepper, salt, and red pepper (desired heat) to remaining 3/4 and simmer for 20 minutes. 

Puree 3/4 cooked mixture in a blender. Return the soup to the pot and reheat over medium heat.  Pulse blend the removed 1/4 mixture and leave chunky.  Add to pot along with 3 cups water.  Simmer 10 minutes, top with chives, and serve.

Enjoy!!