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 T olive oil or butter
- 4-6 pieces sun dried tomato, soaked in 1 cup water for 20 minutes
- 1 2-3 lb. butternut squash, peeled and cubed in 1/2″ to 1″ cubes (optional: save seeds for roasting, see Tips & Notes)
- 1 red or yellow potato, cut into chunks (peeled or unpeeled)
- Water or broth to cover the vegetables
- Salt and pepper to taste
- 1/2 cup grated Parmesan or pecorino Romano cheese
- In a soup pot, sauté onions and garlic in olive oil or melted butter until onions are transparent. Add mushrooms and continue to sauté until mushrooms soften and release their juices.
- Add the soaked tomatoes, squash and potato and just enough water or 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. (See Tips and Notes for using a blender of food processor.) 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.
Calories: 261, Fat: 7 g, Cholesterol: 7 mg, Sodium: 171 mg, Carbohydrate: 30 g, Dietary Fiber: 5 g, Protein: 7 g
Recipe from www.strongertogether.coop