This recipe appears on p. 222 of the book Nourishing Traditions, and we’ve decided to include it in our “recipe of the week series” now because butternut squash is in season! 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
- ¼ teaspoon red chile flakes
- 2 tablespoons finely chopped basil
- sea salt or fish sauce — recipe
- piima cream or creme fraiche
- Cut squash in half lengthwise and place, cut sides down, in a glass baking pan with about ½ inch of water.
- Bake at 350° F 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.
- Purée 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.