Roasted Winter Squash with Salad in a Sundried Tomato Vinaigrette

Soup:

3 medium sized pumpkin squash, also called winter squash
1 medium onion'
1 TBLSP. "Better than Boulion" chicken stock puree
2 cloves garlic, peeled and diced
2 TBLSP. olive oil
1 bay leaf
2 tsp salt
ground pepper to taste
1 tsp. nutmeg
Yellow curry to taste
5-6 cups water, depending on preferred consistency

Place squash on a large cookie sheet and roast on low heat for 20-30 minutes, until soft- you can also microwave for about 10 minutes, stopping half way through and turning the squash over. When the squash is very soft, cut through center and remove seed. (You can roast these if you are up to cleaning them!) Scoop out the squash meat from the shell. It should be soft- if not, it will need to roast longer.

While squash cooks, sautee onion and garlic with olive oil in a large soup pot.
Add squash to pot
Add 1/2 water, chicken stock, and bay leaf
Bring to a full boil, and reduce heat
Add all other seasonings EXCEPT curry
Allow to simmer for about 10 minutes
Remove bay leaf
Add soup to blender- careful not to over-fill. Blend in batches if necessary, separating the blended from the stock. You may need to add some water to the blender if soup is too thick.
Put all blended soups back in the soup pot
Add curry to taste

Allow soup to cool fully before closing in storeage containers.

Soup is best when served the next day.


Sundried Tomato vinaigrette:

2 halves of a Sundried Tomato
2 TBLSP. Balsamic Vinegar
1 TBLSP. water
3 TBLSP. Extra Virgin Olive Oil
Fresh Ground pepper
1 tsp. Dijon grainy mustard
1 tsp honey

Boil sundried tomato in shallow water for 3-4 minutes; drain
Place tomato in small food pocessor with balsamic vinegar, water, mustard, pepper, and honey: blend until a rough puree
Add Olive Oil; blend until smooth

Serve on your favorite salad greens- excellent with feta!