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Sun-dried Tomato Soup with Butternut Base

Dixie Schexnaildre

This may be one of the most interesting soup combinations I’ve thrown together! I had a fully-baked butternut squash to use, but I wanted something NEW to combine with it-when I noticed the gorgeous dehydrated tomatoes and fresh garlic from our friends at FRUX FARMS, I knew I had a winning idea!

Remember to take caution when using a ‘bullet’ type blender to puree hot liquids, as they expand and could ‘explode’. Only fill the blender about 75% to capacity with each blend.

Enjoy your healthy, warming, fall soup with family or friends…or portion leftovers for later use! Freezes well.


  • 4 cups of baked, cooled, diced butternut or heirloom squash
  • 1/2 cup shelled edamame
  • 2 cloves of garlic, peeled
  • 2-3 cups of water to dilute soup to preference
  • 1 cup raw cashews
  • 2 Tablespoons of falafel seasoning or 'poultry' seasonings, dried herb blend of choice
  • 1/4 TB turmeric
  • 1/2 cup sun-dried/dehydrated tomatoes , sliced or chopped
  • 1 Tablespoon of green za'atar
  • 1/2 tsp. iodized salt
  • 1/2 tsp.black pepper
  • 1/2 cup of salsa (your preference)
  • 1/2 cup of finely chopped assorted greens (I used baby kale and arugula)


  • Blend all ingredients EXCEPT sun-dried/dehydrated tomatoes until smoothly pureed in a blender
  • Fold in dehydrated tomatoes and warm all soup in a saucepan, adding water as desired for consistency and stirring regularly- or, microwave carefully until warmed