Today I’m posting the recipe for one of my husband’s favorite dishes: squash and tomato soup.
This particular recipe for squash and tomato soup is very hearty and serves as a meal in itself.
It is also a bit spicy from the sun dried tomatoes, so if you prefer bland soups, cut back on those a bit in the ingredients list.
Squash and Tomato Soup
adapted from Nourishing Traditions Cookbook
1 butternut squash
2 medium onions
3 Tbl grassfed butter (where to find)
1 cup organic sundried tomatoes, packed in olive oil (where to find)
1/4 tsp red chile flakes, optional (where to find)
2 Tbl finely chopped basil or 1 Tbl dried basil (where to find)
Sea salt, fish sauce (where to find) , or pepper to taste
Piima cream, creme fraiche, or soured raw cream
Cut squash in half lengthwise and remove seeds. Place 2 squash halves skin up in a pan of filtered water filled about 1/2 inch deep. Bake at 400F for about 1 hour or until tender.
While squash is baking, chop onions and saute in butter until slightly carmelized. Process sun dried tomatoes in a food processor until very small pieces are achieved. Add tomatoes, stock and optional chile flakes to onions, bring to a boil and skim any foam that comes to the top.
Scoop out squash and add to the soup simmering for another 30 minutes. Remove from heat and blend with a handheld blender. If soup is too thick, thin with filtered water as desired. Add basil and any sea salt, pepper, or fish sauce to taste.
Serve squash and tomato soup with piima cream, creme fraiche or soured raw cream – one dollop per bowl.
Be sure to refrigerate any leftovers of your squash and tomato soup creation!
Love this squash and tomato soup? Try this recipe too for roast eggplant and tomato soup.
Sarah, The Healthy Home Economist
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