I learned to make this soup in a cooking class at the Institute of Holistic Nutrition. I’ve tasted many squash soups in my life and this one is by far my favorite! Try it and you’ll know what I mean.
There is no need to talk about the nutritional impact of this soup – it packs a wallop. So, get out your pot, fire up the stove and get cooking!
- 1 butternut squash
- 2 medium onions, peeled and chopped
- 3 tbsp butter/ghee
- 1 cup sun dried tomatoes, packed in oil
- 1 quart chicken stock (I use Imagine or Trader Joe’s low sodium organic brand)
- ¼ tsp red chile flakes
- 2 tbsp finely chopped basil
- sea salt and pepper
- crème fraiche or whole milk sour cream
What you need to do:
- Cut squash in half lengthwise and place, cut sides down, in a glass baking pan with about ½ inch of water. Bake at 350 degrees until tender, about 1 hour.
- Meanwhile, sauté 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 min, ladle into heated bowls and serve with cultured cream/sour cream.