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