photo compliments of www.channel4.comIngredients and Directions
1 butternut squash
2 medium onions, peeled and chopped
3 TB butter
1 cup sun dried tomatoes, packed in oil. I only had sun dried tomatoes in a bag, so, I added a bit of olive oil to the cup and let it sit for a tad.
1 quart chicken stock (I used Trader Joes Chicken Broth and actually I used more than what it called for - it seemed to need to be more brothy.)
1/4 tsp. red chili flakes
2 Tb finely chopped basil (I used fresh from my garden.)
Cut squash in half lengthwise and place, cut sides down, in a glass baking pan with about 1/2 inch of water. I chose to liberally douse my squash with olive oil instead. Bake at 350 degrees until tender, about 1 hour.
Meanwhile, sauté onions gently in butter until tender. Add tomatoes, broth and chili flakes. Bring to a boil and skim. Scoop squash out of skin and add to the soup. Simmer for about 1/2 hour. Puree soup with a handheld blender. I didn't do this - I chose to leave it as it was.
Thin with water (I added more chicken broth.) Add basil and season to taste. Simmer gently about 5 minutes, ladle into heated bowls.
2 comments:
hmmm..I am going to try this. sounds lovely, and it is soup weather. I will have to let the girls try it without daddy around first, so they can make a fair assessment..then give it to dad the next day. Is that sneaky? I say...NOOOOOO!!
how fun will that be?!
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