- 1 shallot, coarsely chopped
- 4 cups peeled, seeded, and cubed butternut squash
- 1 cup coarsely chopped sweet onion, preferably Vidalia
- 1½ teaspoons sea salt
- 2 tablespoons raw honey
- 1/8 teaspoon cinnamon
- 1/3 cup finely chopped raw or untoasted walnuts
- ¼ cup finely chopped fresh parsley
- 1½ teaspoons chopped fresh sage
- ½ teaspoon sea salt
- ½ cup diced tomatoes
- 6 tablespoons cold pressed extra virgin olive oil
- 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.
- 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.
- 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.
- Ladle the soup into bowls, top with 1 to 2 tablespoons of tapenade, and serve.