Butternut Squash Soup with Sun-Dried Tomatoes
Recipe adapted from www.welcometothetable.coop
Total Time: 60 minutes
Sun-dried tomatoes warm up this butternut squash soup with a taste of summer. A perfect starter or whole meal when paired with whole grain bread and a green salad.
- 1 yellow onion, peeled and chopped*
- 5-6 cloves garlic, peeled and chopped
- 4-6 sliced cremini mushrooms
- 2 Tbsp. sun-dried tomato oil, reserved*
- 4-6 pieces sun-dried tomato, oil packed
- (1) 2-3 lb. butternut squash, peeled and cubed in 1/2” to 1” cubes
- 1 Tbsp. salt
- 1 tsp. pepper
- 1 red or yellow potato, cut into chunks (peeled or unpeeled)
- 6 cups vegetable broth (enough to cover the vegetables)*
- 1/2 cups grated Parmesan or pecorino Romano cheese (optional)
To make vegan, simply omit the grated cheese!
*Look for these Moonflower Basics items including yellow onions and Field Day brand olive oil and vegetable broth!
- In a soup pot, warm sun-dried tomato oil. Add onions and cook over medium-low heat, approximately 15 minutes until golden.
- Add garlic; sauté 2 minutes over medium heat. Add mushrooms and continue to sauté until mushrooms soften and release their juices.
- Add the sun-dried tomatoes, squash, salt, potato, and just enough broth to submerge vegetables. Bring soup to a gentle boil and simmer gently, uncovered, for 30-40 minutes. Stir occasionally, adding more water or broth as necessary to keep vegetables covered with liquid. Cook until squash falls apart easily.
- Puree with immersion blender or potato masher and season to taste with salt and pepper. Soup should be the consistency of a medium-thick split pea soup. Sprinkle with grated Parmesan or pecorino Romano cheese and serve.
Serve with toast or warm bread and a side salad for a light, nutritious, and comforting meal.