08 December 2012

Squash & Sundried Tomato Soup

Serves 6

1 butternut squash
2 mdm onions, peeled and chopped
3 tablespoons butter
1 cup sun dried tomatoes, packed in oil
1 quart chicken stock

¼ teaspoon red chile flakes
2 tablespoons finely chopped basi
sea salt or fish sauce and pepper
piima cream or creme fraiche

Cut squash in half lengthwise and place, cut sides down, in a class baking pan with about ½ inch of water. Bake at 350°F (180°C) 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 ½ hour. 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 bowls and serve with cultured cream.


Recipe from "Nourishing Traditions" cookbook

No comments:

Post a Comment