I’m totally hoarding pumpkins at the moment — I recently picked up my last Fall CSA box and inside were some yummy looking squash. Not just one, but several! All different types. But guess what I picked up a couple weeks ago at our last, local farmers market of the season? A butternut squash. Truth be told, I am still buying them!
Yet not a single one of them became Jack-o’-Lantern (I’m so bad at carving pumpkin — no matter how hard I try, they look terrible) nor will I waste them making pumpkin pie… (shhhh….don’t tell my mom, but I’m not a big fan of pumpkin pie, not even hers— the texture is just way too mushy for me.)
This past weekend, my husband and I met up with his sisters and brother-in-law at this great little coffee shop in St. Paul, The Buttered Tin. Normally an hour wait for a table is not all that fun, but when the St. Paul Farmer’s Market is right down the street, no one complained! We had plenty of time to walk through the market….we sampled different types of apples, we chatted with Prairie Pride Farm Vendors as we picked out some spicy sausage, we found the best looking Brussels sprout trees, and yes, I purchased a yummy looking SWEET BUTTERNUT SQUASH. I am so darn excited to try this! The gentleman said “this is a bit drier, sweeter and not quite as soft as a traditional butternut. It’s a super sweet butternut!” This may be my favorite yet!
The reason I’ve been hoarding pumpkins is that I’m currently obsessed with this Roasted Butternut Squash and Sun-dried Tomato Soup. I make it every year with the first couple squash from the market. Currently I have a box of squash over flowing in my garage. And now I have my first super sweet butternut squash. I bet you can’t wait to hear what I do with it! Any guesses? Comment below! Thank You!
I love squash and I really love this soup. it. It is so satisfying. There’s just something about the combination of roasted squash, onion, sun-dried tomato, and fresh sage that makes me smile. I’ve made it three times all ready this season and I am finally getting around to sharing it with all of you.
I’m not ashamed to say that I could honestly eat this soup for dinner every night….Tonight will be the third night in a row. Luckily my husband loves it as much as I. OH Yes, obsessions…
Anyways, the secret of this recipe is in roasting the butternut squash, onions, red pepper flakes and garlic with fresh sage, and then blending them right up.
Don’t have time to cook during the week? This soup freezes great. You can freeze individual portions and warm them up whenever its convenient. But you need to try it because it’s (almost) life-changing.
ROASTED SQUASH AND SUN DRIED TOMATO SOUP serves 6
- 1 butternut squash
- 2 medium onions, peeled and chopped
- 3 tablespoons of olive oil
- 1 cup sun dried tomatoes
- 1 quart chicken stock
- 1/4 tsp of chile flakes
- 2 tablespoons of finely chopped fresh sage
- sea salt and fresh ground pepper
- Creme fraiche
Place your squash in a 350 oven for about 25 minutes. Remove from oven and let cool enough to handle. This step makes cutting squash in half lengthwise, peeling and cutting into chunks much easier. (Don’t worry, your squash won’t explode….I’ve been asked this so many times!) Place cut up squash, onions, garlic, red pepper flakes and sage on a large roasting tray. Roast in 350 oven for about 50 minutes or until almost caramelized. Place all your ingredients in a large dutch oven or soup kettle. Add your chicken stock and sun dried tomatoes. Simmer 30 minutes. Puree with hand held blender. You can thin soup with more broth or water if necessary. Add more fresh sage and season to taste with salt and pepper. Simmer gently about 10 minutes. Ladle into heated bowls and serve with creme fraiche or cultured cream…. or yogurt if you must?.