Heavens to Betsy, this soup.
I've been a soup kick lately with all the cold weather (hello, first Nor'easter last week) and definitely had a hankering for this today after the heavy indulgence of Thanksgiving. It only takes a handful of ingredients and the taste is magnificent. I am a huge fan of butternut squash and sundried tomatoes can make a mime sing, so throwing them in a pot on the stove together just makes good sense.
I don't have a whole lot more to add because
1. I am tired.
2. I am really tired.
3. I need to go feed The Circus since Middy Mae won't leave me alone and is insisting that she is surely starving.
Also, random sidenote: I wholeheartedly sang along (rather loudly) to Christmas music while making this soup. It makes it better if you do so.
(Not really. But you should do it anyway. Bonus points if it's classic Elvis Christmas songs.)
Make the soup. Be glad. Sing Christmas carols. Be glad. And feed your roving she-thinks-she's-starving-but-she-really-isn't dog. She'll be glad.
Roasted Butternut Squash & Sundried Tomato Soup
*adapted from The Healthy Home Economist's recipe found here
1. Preheat oven to 400 degrees.
2. Carefully cut squash in half lengthwise and remove seeds (save and soak in salt water overnight to roast!)
3. Place squash, skin side up, in a large baking dish filled with about a 1/2 inch of water.
4. Roast squash for about 1 hour or until tender.
5. Remove from oven and allow to cool for about five minutes and then scoop out squash. Set aside.
6. Using a food processor, process the sundried tomatoes into small pieces. If you don't have a food processor (like me), carefully chop the tomatoes into small pieces on a cutting board being sure to retain the oil.
7. In a large cook pot, melt butter over medium heat. Add the diced onions and saute until soft and translucent.
8. Add the chicken or vegetable stock and the diced tomatoes. Stir together and bring the mixture to a boil. Season with salt and pepper. Add pepper flakes.
9. Add butternut squash to the soup. Carefully smash the squash pieces until distributed throughout the soup and simmer for about 30 minutes.
10. Remove from heat.
11. You have two options here - if you like a smoother soup, you can use a handheld blender or food processor to smooth it out. However, if you like a chunkier soup, you can simply leave it as is.
12. Add the chopped basil and enjoy warm.
Happy Monday, friends!
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