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Photo by: Joseph DeLeo
The flavor of this soup is so superb, one taste will transport you to the Northern Italian countryside. Steaming the squash allows for it to be more easily digested (especially for those new to raw food or with weakened digestive systems), while still preserving most of the nutrients. I prefer using flat Italian parsley for the tapenade, but the curly variety can be used as well.
1. Place the shallot, squash, onion, and salt in a large soup pot and add water until the vegetables are just covered. Bring to a simmer, then cook 5 to 7 minutes, just until the squash is tender when pierced with a fork. Reserving the cooking water, drain the vegetables and set aside.
2. To make the tapenade, place the walnuts, parsley, sage, and salt in a food processor and blend until the mixture appears smooth, but a little coarse. Transfer the mixture to a small mixing bowl, add the tomatoes and olive oil, and gently combine by hand. Set aside.
3. Transfer the squash mixture to a food processor. Add the honey and cinnamon and process until smooth, adding just enough of the reserved cooking water to reach the desired soup consistency.
4. Ladle the soup into bowls, top with 1 to 2 tablespoons of tapenade, and serve.
Nutrients per serving (% daily value)
Nutritional information is based on 8 servings.
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