- 1 butternut squash
- 2 medium onions, peeled and chopped or 2 leeks trimmed, washed and sliced
- 3 TBSP butter
- 1 cup sun dried tomatoes
- 1 quart chicken stock
- 1/4 tsp finely chopped basil
- Sea salt (to taste)
- 1/4-1/2 tsp dried chile flakes
Squash and Sun Dried Tomato Soup
Cut squash in half, lengthwise, and place, cut sides down, in a cookie sheet with about 1/2 inch of water. Bake at 350 degrees until tender, about 1 hour. Meanwhile saute onions gently in butter until tender. Add tomatoes, stock, and chile flakes. Bring to a boil and skim. Scoop cooked squash out of skin and add to soup. Simmer about 30 minutes. Puree soup with a handheld blender. Thin with water if necessary. Add basil and season to taste. Simmer gently about 5 minutes, ladle into heated bowl.
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