1 butternut squash
1 T olive oil
2 cloves garlic, chopped
1 yellow onion, chopped
1/4 c white wine
1/2 c Bella Sun Luci Sun Dried Tomato Halves
2 cups water, plus enough to cover the bottom of the pan, (or you can use chicken stock, or vegetable stock)
Salt and ground black pepper to taste
Fresh parsley (to garnish, optional)
Preheat oven to 400 degrees F. Cut the squash in half lengthwise and place cut side down in a baking dish filled with just enough water to cover the bottom of the pan. Bake for approximately 45 minutes, until tender.
Meanwhile, heat the olive oil in a pot. Sautee the garlic and onion for a few minutes, then add the white wine and cook until soft, about 5 more minutes. Add 2 cups of water (or chicken stock) and the sun dried tomatoes and bring to a simmer.
Scoop out the baked squash and add it to the pot. Puree the soup with an immersion blender, adding additional water or stock until it reaches the desired consistency.
Add salt and black pepper to taste. Garnish with chopped fresh parsley.
Total time: ~1.5 hours
*This recipe was submitted by Aurora Kenney in our 2015 Recipe Contest*