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.
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 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.
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. This soup freezes and thaws beautifully as well.
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.