• Skip to main content
  • Skip to header right navigation
  • Skip to after header navigation
  • Skip to site footer
The Healthy Home Economist

The Healthy Home Economist

embrace your right to a lifetime of health

Get Plus
  • Home
  • About
  • My Books
  • Shopping List
  • Archives
  • Log in
  • Get Plus
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube
  • Get Plus
  • Log in
  • Home
  • About
  • Subscribe
  • Archives
  • My Books
  • Shopping List
  • Recipes
  • Healthy Living
  • Natural Remedies
  • Green Living
  • Videos
  • Natural Remedies
  • Health
  • Green Living
  • Recipes
  • Videos
  • Subscribe
Healthy Home Economist / Archives / Recipes / Stock, Broth & Soups / Soup Recipes / Vegetarian Soup Recipes / Squash and Sun Dried Tomato Soup Recipe

Squash and Sun Dried Tomato Soup Recipe

by Sarah Pope / Affiliate Links ✔

Jump to Recipe

squash and tomato soup recipeToday I’m posting the recipe for one of my husband’s favorite dishes: squash and tomato soup. This particular soup recipe is very hearty and serves as a meal in itself. I like to serve garlic bread with it.

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.

This is an unusual soup in that pretty much any type of homemade broth will work as a base for the vegetables. I don’t recommend buying bone broth if you can possibly help it for the reasons listed in the linked article.

Try making this soup with chicken stock first and then mix it up with beef. It changes the flavor quite dramatically, but both taste wonderful! 

squash and tomato soup recipe
0 from 0 votes
Print

Squash and Tomato Soup

This recipe for hearty squash and tomato soup is a meal in itself and incredibly nourishing when made with homemade broth and quality organic vegetables.

Cook Time 30 minutes
Servings 6
Author Sarah Pope

Ingredients

  • 1 butternut squash preferably organic
  • 2 onions medium, preferably organic
  • 3 Tbl butter preferaby grassfed
  • 1 cup sundried tomatoes packed in olive oil
  • 1 quart bone broth chicken or beef
  • 1/4 tsp red chile flakes optional
  • 2 Tbl finely chopped basil
  • sea salt to taste
  • pepper to taste
  • creme fraiche optional

Instructions

  1. 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.

  2. While squash is baking, chop onions and saute in butter until slightly caramelized. 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.

  3. 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.

  4. Serve squash and tomato soup with piima cream, creme fraiche or soured raw cream - one dollop per bowl.

  5. Be sure to refrigerate any leftovers. This soup freezes and thaws beautifully as well.

Recipe Notes

This recipe is adapted from Nourishing Traditions Cookbook

Substitute fish sauce for the sea salt or 2 tsp dried basil for the fresh basil if desired.

 

More Healthy Soup Recipes to Try

Love this squash and tomato soup?  Try these other recipes too.

  • roast eggplant and tomato soup
  • pumpkin soup
  • tomato miso soup
  • Italian vegetable soup
  • lentil soup
  • potato and bacon soup
  • ramen soup recipe

Sarah, The Healthy Home Economist

FacebookPinEmailPrint
Category: Soup Recipes For Dinner, Vegetarian Soup Recipes
Sarah Pope

Sarah Pope MGA has been a Health and Nutrition Educator since 2002. She is a summa cum laude graduate in Economics from Furman University and holds a Master’s degree from the University of Pennsylvania.

She is the author of three books: the bestseller Get Your Fats Straight, Traditional Remedies for Modern Families, and Living Green in an Artificial World.

Her four eBooks Good Diet…Bad Diet, Real Food Fermentation, Ketonomics, and Ancestrally Inspired Dairy-Free Recipes are available for complimentary download via Healthy Home Plus.

Her mission is dedicated to helping families effectively incorporate the principles of ancestral diets within the modern household. She is a sought after lecturer around the world for conferences, summits, and podcasts.

Sarah was awarded Activist of the Year in 2010 at the International Wise Traditions Conference, subsequently serving on the Board of Directors of the nutrition nonprofit the Weston A. Price Foundation for seven years.

Her work has been covered by numerous independent and major media including USA Today, ABC, and NBC among many others.

You May Also Like

Italian Easter Soup Recipe (Panata)

Italian Easter Soup Recipe (Panata)

thai congee soup recipe

Traditional Congee Recipe (Easiest Homemade Thai Soup!)

Potassium Broth for Rapid Recovery and Rejuvenation

Potassium Broth for Rapid Recovery and Rejuvenation

Ode to Bacon Grease (+ recipe)

bean and bacon soup

Leftover Bean and Bacon Soup Recipe (Low Carb)

Clay Pots: The Ultimate in Safe Slow Cooking (+ Split Pea Soup Recipe) 2

Clay Pots: Safe Slow Cooking (+ Split Pea Soup Recipe)

Going to the Doctor a Little Too Often?

Get a free chapter of my book Traditional Remedies for Modern Families + my newsletter and learn how to put Nature’s best remedies to work for you today!

We send no more than one email per week. You will never be spammed or your email sold, ever.
Loading

Reader Interactions

Comments (9)

  1. Kendra

    Jun 28, 2011 at 10:45 pm

    I made this soup last week, and it was a big hit. Thank you for sharing!! Hubby had two bowls, and the dog begged for a taste, and loved it as well. 🙂

    Reply
  2. Annabelle

    Jun 20, 2011 at 1:59 am

    This recipe sounds delicious! I love squash soup and am always looking for new twists to try out. I’ll save this recipe for sure.

    Reply
  3. Kathy

    Jun 19, 2011 at 10:58 pm

    We had a breakfast of toasted, sprouted bread, our own organic, pastured chicken eggs, and organic chipped potatoes with nitrite-free, grass-fed beef sausage. I served it all up with lots of butter and homemade strawberry jam made with honey.

    Happy Father’s Day to all of you real-foodie fathers out there!

    Reply
  4. Mikki

    Jun 19, 2011 at 5:08 pm

    A no brainer for me; pesto shrimp, wild caught of course, and a salad with blue cheese dressing. This dressing is super made with lacto-fermented homemade mayo and the best organic sour cream I can find. Dessert will be peaches from our farmer’s market with a boysenberry puree. The berries are from here in our own valley. I’ll top the dessert with my plain, homemade yogurt with honey. I’m gettin’ hungry just writing about it! Happy Father’s Day to you all!!

    Reply
  5. Rachel

    Jun 19, 2011 at 3:05 pm

    Hubs is a breakfast man. I made him pastured eggs with homegrown chives, sausage chopped up, and raw cheese in a wrap. Served it with bacon, of course 🙂

    For supper I’ve got a gf steak, salad from the garden, and roasted asparagus with olive oil and real salt. Yum!

    Reply
  6. D.

    Jun 19, 2011 at 11:31 am

    I have a similar recipe. When I bake my squash I don’t add water at first, I let the squash brown a little, and I sprinkle nutmeg on the bottom of the roasting pan. Then after I get some good browning going, I add some amounts of water to the roaster, checking often; when I can stick a fork into the squash and it feels softish, I turn off the oven and let it stay in there until the oven is cool, and then finish off the soup much the way you do. My DH prefers to have it made with beef stock. Once I even made it with leftover ham stock which I had frozen from an easter ham from our milk-fed pork, and it was delicious.

    I also have made this recipe with buttercup squash, and it’s excellent.

    Thanks for reminding me and I might have to brew up some more of it soon.

    Reply
  7. Gina

    Jun 19, 2011 at 10:50 am

    We’re having grass-fed steaks as well, with organic veggies, and an organic salad with homemade balsamic vinaigrette, topped with toasted almonds.

    Reply
  8. Sue

    Jun 19, 2011 at 10:30 am

    Has grass-fed strip steaks marinating for later. Has sourdough bread with green olives and rosemary rising as I type this. A plan of grilled asparagus and baked potatoes will round out a nice dinner for him tonight.

    Reply
  9. Judy

    Jun 19, 2011 at 10:26 am

    My sweetheart’s request was grilled porterhouse steaks, Caesar salad, and grilled vegetables — celebrated last night since our kids had to work today. It is such a joy to treat the dads in our life to the foods they enjoy, especially if it’s good for them too 😀

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Sidebar

Mother Nature’s Medicine Cabinet

5 Secrets to a Strong Immune System

Loading

The Healthy Home Economist

Since 2002, Sarah has been a Health and Nutrition Educator dedicated to helping families effectively incorporate the principles of ancestral diets within the modern household. Read More

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Check Out My Books

Mother Nature’s Medicine Cabinet

5 Secrets to a Strong Immune System

Loading

Contact the Healthy Home Economist. The information on this website has not been evaluated by the FDA and is not intended to diagnose, treat, prevent, or cure any disease. By accessing or using this website, you agree to abide by the Terms of Service, Full Disclaimer, Privacy Policy, Affiliate Disclosure, and Comment Policy.

Copyright © 2009–2023 · The Healthy Home Economist · All Rights Reserved · Powered by BizBudding Inc.

Share this ArticleLike this article? Email it to a friend!

Email sent!