260 East Tenth Street | Traverse City, MI 49684 | (231) 947-0191

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Oryana Natural Foods Market

Tortilla Squash Soup

January 3, 2012, 10:01 am

From Sonoma Tortilla
Serves 6

2 ½ pounds butternut squash
3 tablespoons olive oil
1 yellow onion, minced
2 garlic cloves, minced
1 chili pepper, finely sliced
1 large tomato, peeled, seeded, and diced
4 cups chicken broth
Salt and pepper to taste

Garnish:
Several leaves of kale, finely sliced, and sauteed
1 12-oz package corn tortillas

Peel and seed squash, cut into cubes and toss in a bowl with oil, salt and pepper. Pour onto a greased baking sheet and roast in the oven at 350 degrees for 30 minutes or until tender and edges brown. In a stockpot, sauté onion and garlic until translucent. Add tomato; let simmer one minute. Add squash and chicken broth to pot and simmer for 20 minutes. Add fresh pepper and puree. Salt and pepper to taste. Cut tortillas in half then into thin strips. Toast in the oven at 400 degrees until crisp and golden. Garnish the soup with sautéed kale and tortilla strips.