I made this recipe and I have to be honest,I hated the taste with the sun dried tomatoes. However I learned a very handy tip when cooking. If food taste too acidic a sprinkle of baking powder can regulate the taste of any sauce or soup so you can save it. I made this a second time without the sun dried tomatoes and it was excellent. Have a wonderful fall Sunday.
Harvest Moon Squash Soup
1 medium butternut squash
1 yellow onion
2 cloves garlic
3 tbsp sun-dried tomatoes
¼ tsp smoked paprika
4 cups vegetable stock
½ cup cooked wild rice
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 sun-dried 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, sun-dried tomatoes, smoked paprika, and vegetable stock. 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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