Harvest Moon Squash Soup – Click SHOW MORE for the Full Recipe
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INGREDIENTS:
1 medium butternut squash (about 2-2½ pounds), cut in half, seeds removed
1 yellow onion, halved
2 cloves garlic, skin on
3 tablespoons sundried tomatoes
¼ teaspoon smoked paprika
4 cups vegetable broth
½ cup cooked wild rice
Sea salt, to taste
DIRECTIONS:
-Preheat the oven to 375°F.
-On a large baking sheet, place the butternut squash, flesh side down, along with the onion and garlic.
-Dry roast until the garlic and onions are soft, about 20-30 minutes. Remove the onion and garlic and let cool about 5 minutes. Squeeze garlic out of its papery skin, remove the onion peels, and set both aside.
-Continue to roast the butternut squash until it is soft and can easily be pierced with a knife, about 15-25 additional minutes (45 minutes total). Remove from the oven and allow to cool 5 minutes. Scoop out the squash flesh and set aside.
-Meanwhile, rehydrate the sundried tomatoes by soaking them in a small bowl of very hot water (about 30 minutes), drain, and set aside.
-Using a blender and working in batches, puree the roasted vegetables, sundried tomatoes, smoked paprika, and vegetable broth. Place the puree in a medium/large saucepan, bring to a simmer, and cook, stirring frequently, for 20 minutes to marry the flavors. Taste and season with sea salt.
-To serve, ladle the soup into bowls. Garnish each with 1 heaping tablespoon of the cooked wild rice.
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