Step 1

Cut squash in half lengthwise and remove seeds. Place 2 squash halves skin up in a pan of filtered water filled about 1/2 inch deep.  Bake at 400F for about 1 hour or until tender.

Step 2

While squash is baking, chop onions and saute in butter until slightly caramelized. Process sun dried tomatoes in a food processor until very small pieces are achieved. Add tomatoes, stock and optional chile flakes to onions, bring to a boil and skim any foam that comes to the top.

Step 3

Scoop out squash and add to the soup simmering for another 30 minutes. Remove from heat and blend with a handheld blender. If soup is too thick, thin with filtered water as desired. Add basil and any sea salt, pepper, or fish sauce to taste.

Step 4

Serve squash and tomato soup with piima cream, creme fraiche or soured raw cream - one dollop per bowl.

Step 5

Be sure to refrigerate any leftovers. This soup freezes and thaws beautifully as well.