Summer Squash Soup with Cured Strawberries
1/4 cup chopped onion
1 lb Red Dog Farm Squash, coarsely chopped
1 c vegetable stock
1/4 c sour cream
1 tsp salt
Freshly cracked black pepper
1/2 lb fresh strawberries, washed and hulled
1/4 tsp kosher salt
1/4 tsp sugar
To make the soup: Heat the olive oil in a large skillet over medium heat. Add onion and cook until translucent, about 2 minutes. Add the squash and thyme and sauté for 3 minutes. Add the vegetable stock and bring to the boil. Simmer for 10 minutes, or until the squash is soft all the way through. Take off the heat and let cool for a few minutes.
Transfer the soup to a blender, add the sour cream and salt, and puree on high until very smooth, about 2 minutes. Check the consistency; if the soup is a little gritty, strain it through a fine mesh sieve. Chill in the refrigerator for at least 2 hours, or as long as overnight.