Cream of Butternut Squash Soup with Sun Dried Tomatoes

Ingredients

  • 1 3/4-2 1/2 cups precooked butternut squash (see directions)
  • 1 med-lg carrot, peeled, small dice
  • 1 sm-med yellow onion, small dice
  • 1 med-lg garlic clove, root end removed, minced
  • 1-2 Tbs Bella Sun Luci sun dried tomatoes, julienne, ready to eat
  • 2 Tbs Bella Sun Luci extra virgin olive oil
  • 1/2 - 3/4 cup heavy (whipping) cream
  • 2-3 cups vegetable or chicken stock
  • Salt and ground pepper to taste
  • 1 1/2 - 2 1/4 level tsp brown sugar
  • Optional/recommended: Parchment paper for roasting the squash
  • Serves 5

Directions

  • Preheat oven to 375.
  • Cut the top and bottom off a small butternut squash so the orange is fully showing on each end. Discard the ends. Cut the squash in half long ways.
  • With a thin soup spoon, scrape out the seeds and membrane and throw away.
  • Drizzle 1 Tbs olive oil over squash and then sprinkle the brown sugar and some salt and pepper on the top and bottom of the squash.
  • Place on a (parchment lined) heavy sheet pan face down and roast on the middle rack for 45 minutes.
  • Turn over and roast an additional 15-30 more minutes, or until very soft.
  • Remove from oven and let cool, until cool enough temperature to peel. Discard the peel and measure the amount of squash you need. Set aside.
  • While the squash is roasting, heat the stock to a simmer on a back burner.
  • Put a heavy bottom soup pot (2-3 qt size or bigger) on a front burner, on a high flame.
  • Add the other Tbs olive oil, heat then add the onion. Sauté 4-6 minutes, stirring often, until golden.
  • Add the carrots and celery, turn to med-high and sauté/stir for 5 more minutes.
  • Add the garlic, salt and pepper, turn to low and sauté 5-10 more minutes, or until soft, stirring often. Add the cream, turn to medium, bring to a simmer; next turn to low, simmer, 5 minutes. Add the stock, turn to high, bring to a simmer. Add the squash and stir.
  • Hold the sun dried tomatoes and your soup cups separately in a warm place.
  • Carefully, in small (1-2 cup) batches, puree the soup.
  • Taste and adjust seasoning. Serve hot, and garnish with the sun dried tomatoes.
  • Note: if the soup is thin, add a few Tbs of squash to some of the soup and re-puree, but don't let it get too thick. The leftover roasted squash can be used on crostini, in pasta, etc.
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