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28 November 2017

Squash and Sun Dried Tomato Soup

Written by Flora, Posted in Nourishing Foods

from Nourishing Traditions by Sally Fallon Morell
serves 6

1 butternut squash
2 medium onions, peeled and chopped
3 tablespoons butter
1 cup sun dried tomatoes, packed in oil
1 quart chicken stock
2 tablespoons finely chopped basil
sea salt or fish sauce and pepper
cream or creme fraiche

Cut squash in half lengthwise and place, cut sides down, in a glass baking pan with about 1/2 inch of water. Bake at 350 degrees until tender, about 1 hour. Meanwhile, saute onions gently in butter until tender. Add tomatoes and stock. Bring to a boil and skim. Scoop cooked squash out of skin and add to soup. Simmer about 1/2 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. Enjoy!

See Sally Fallon's blog for more nourishing recipes

About the Author

Flora

Flora

SEWWnewsletterSidebarAdFlora is the dancing woman who embodies the beautiful and diverse spirit of the entire plant queendom. She speaks for Southeast Wise Women, inspiring women to deepen a connection to themselves, the Earth, and each other.

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