Butternut Squash Soup with Sun-Dried Tomatoes

Recipe adapted from www.welcometothetable.coop
Total Time: 60 minutes
Servings: 6-8

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!


  1. In a soup pot, warm sun-dried tomato oil. Add onions and cook over medium-low heat, approximately 15 minutes until golden.
  2. Add garlic; sauté 2 minutes over medium heat. Add mushrooms and continue to sauté until mushrooms soften and release their juices.
  3. 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.
  4. 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.

Serving Suggestion

Serve with toast or warm bread and a side salad for a light, nutritious, and comforting meal.

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