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Soup & Stew
American
4 servings
30 minutes
35 minutes
3 1/2 tablespoons corn or peanut oil
1 large onion, chopped
3 1/2 cups vegetable stock
1 can whole tomatoes with juice (28 oz.)
1 tablespoon honey or maple syrup
4 cups Butternut Squash or fresh pumpkin puree (see recipe below)
Salt to taste
In a sauté pan, heat the oil on medium-low.
Add the onion and sauté slowly, stirring often, until limp but not brown, 6-7 minutes.
Stir in 3 cups of stock and let simmer, partially covered, about 15 minutes.
Pour the tomatoes with their juice into a food processor.
Add the honey or maple syrup and puree.
Add the pumpkin or squash puree and blend again.
Add the tomato-pumpkin puree to the stock.
Season with salt. Reheat and serve.
Use 1 pound of small pumpkins or butternut squash (weighing while whole) for each cup of finished puree.
Slice of the stem end and scoop out the seeds and strings.
Cut the pumpkin/squash into large chunks and steam until tender, about 10-12 minutes.
Drain in a colander, reserving the steaming liquid as a base for stock.
When the pumpkin is cool enough to handle, remove the peel, put in a processor and puree.
