wild rice soup w/tomato, squash + walnut aillade

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Step 1

Sweat the onion and garlic in a soup pot with some olive oil and pinches of salt for about 7 minutes.

Step 2

Add the stock, winter squash, wild rice, and tomato conserva. Bring to a boil, lower the heat to a simmer, and cook until the rice and squash are tender, about 35 minutes (the squash may break apart a bit, but that’s OK). Adjust the seasoning.

Step 3

To serve, dish the soup into bowls and top with a few spoonfuls of the walnut aillade.