Butternut Squash Soup with Sundried Tomatoes | Common Market

Ingredients

• 1 yellow onion, peeled and chopped
• 5-6 cloves garlic peeled and chopped
• 4-6 sliced cremini mushrooms
• 2 T olive oil or butter
• 4-6 pieces sun dried tomato, soaked in 1 cup water for 20 minutes
• 1 2-3 lb. butternut squash, peeled and cubed in 1/2″ to 1″ cubes (optional: save seeds for roasting, see Tips & Notes)
• 1 red or yellow potato, cut into chunks (peeled or unpeeled)
• Water or broth to cover the vegetables
• Salt and pepper to taste
• 1/2 cup grated Parmesan or pecorino Romano cheese