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Even though this soup bursts with fall flavors, you don’t need to wait until harvest season to enjoy it. Squash stores so well that it’s available year round, and this lovely recipe takes advantage of how sweet and rich it becomes after cooking.

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

Instructions

  1. Preheat the oven to 375°F.
  2. 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.
  3. 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.
  4. Meanwhile, rehydrate the sundried tomatoes by soaking them in a small bowl of very hot water (about 30 minutes), drain, and set aside.
  5. 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.
  6. To serve, ladle the soup into bowls. Garnish each with 1 heaping tablespoon of the cooked wild rice.

Comments (2)

(5 from 1 votes)
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Lisa1 day ago
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Easy to prep and make.
It tastes so yummy!
What is the nutrition info?
I wish FOK would provide nutrition info for all the recipes.
Thanks.

Lisa1 day ago
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This soup is easy to prep, make; and it tastes yummy! I wish y’all would add the nutrition info to your recipes

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Felicia Cocotzin Ruiz

Felicia Cocotzin Ruiz (Tewa/Xicana) is a holistic chef, Indigenous foods activist, and community educator sharing her insight on topics ranging from plant-centered eating to Native American foods for health and healing. She sees indigenous foods as models of nutrition, and has cultivated a modern cooking style influenced by her heritage. She has been featured in various publications including Spirituality & Health and the National Museum of the American Indian magazines, as well as the James Beard Award-winning cookbook, The Sioux Chef’s Indigenous KitchenVisit kitchencurandera.com to learn more.

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