Wild Rice Soup w/Tomato, Squash + Walnut Aillade

• 2 onions (about 1 lb [450 g]), thinly sliced
• 6

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

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.