Butternut Squash Soup

4
Servings
15m
Prep Time
45m
Cook Time
1h
Ready In

Recipe: #30668

October 15, 2018



"Recipe source: Christopher Kimball's Milk Street (Sept./October2018)"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (350.2 g)
  • Calories 205.9
  • Total Fat - 8.8 g
  • Saturated Fat - 1.3 g
  • Cholesterol - 1.1 mg
  • Sodium - 64 mg
  • Total Carbohydrate - 30.6 g
  • Dietary Fiber - 6.2 g
  • Sugars - 10 g
  • Protein - 5.6 g
  • Calcium - 126.7 mg
  • Iron - 2.5 mg
  • Vitamin C - 34 mg
  • Thiamin - 0.1 mg

Step 1

In an pot over medium high heat heat 2 tablespoons of the oil and then add the squash, carrots and 2 teaspoons salt and cook stirring occasionally until squash begins to brown (3- 5 minutes). Stir in the onion and count to cook another 3-5 minutes or until onion softens.

Step 2

Stri in the spices (ginger - coriander) plus 1/4 teaspoon cayenne and 2 teaspoons salt and cook another 30 seconds or so. Pour in 5 cups of water and bring to a simmer and cook covered on medium low heat for 10-15 minutes or until squash is tender and can be pierced. Remove from heat and let cool, uncovered for 10-15 minutes.

Step 3

In a skille over medium heat add 1 teaspoon oil, pipettes and 1/4 - 1/2 teaspoon cayenne and 1/4 teaspoon salt and cook stirring for 3-5 minutes. Set aside.

Step 4

Using an immersion blender puree the squash mixture until mixture is smooth and then stir in the yogurt. Top with additional yogurt and the spiced pepitas before serving.

Tips & Variations


No special items needed.

Related

Sheri

Creamy and scrumptious soup! I didn't add in the pepper. I made half a batch and still had leftovers, which my sister and I had for lunch. Into my favorites it goes!

review by:
(5 Nov 2018)