Saturday, September 18, 2010

Smoke-Dried Tomato and Butternut Squash Soup

Smoke-Dried Tomato and Butternut Squash Soup

You can substitute sun-dried tomatoes in this recipe, but it just won't have that amazing smoked flavor that comes from the smoke-dried tomatoes!

one head of garlic roasted - use only 3-4 cloves
1-2 cups of basil (Johnson's Backyard Garden at Austin Farmers' Market on Wednesday and Saturday)
4-6 sage leaves (our garden)
Texas Olive Ranch olive oil 
4-6 smoke dried tomatoes (Larry's Smoke-Dried Tomatoes at Boggy Creek Farm)
1 cup toasted walnuts
1 large butternut squash (Johnson's Backyard Garden at Austin Farmers' Market on Wednesday and Saturday)
salt & pepper
3 cups chicken or vegetable stock (Make Your Own: Chicken Stock Recipe from Alton Brown)

1. Preheat oven to 350. 
2. Slice butternut squash lengthwise. Drizzle with olive oil, salt and pepper.
3. Place butternut squash and a garlic head with the top cut off onto a baking sheet lined with parchment paper and roast for 45 minutes to an hour. 
4. In a food processor, add toasted walnuts, smoke-dried tomatoes, sage leaves, basil. Add olive oil slowly until a pesto like mixture is formed. 
5. In a large pot add chicken stock, salt and pepper. With a wooden spoon, slowly incorporate the pesto. 
6. Bring to a boil and then simmer. 
7. When the butternut squash is fork tender and cool, remove from rind and add to the food processor with 3-4 cloves of the roasted garlic and puree. 
8. Slowly add the butternut squash and garlic puree. 
9. Simmer for 15-20 minutes. 

Serve with arugula, red onion and yellow pear salad and a baked sweet potato with butter and chives

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