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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 ✔

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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
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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

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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: Amazon #1 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.

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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

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