Butternut Squash Soup
"Recipe source: Christopher Kimball's Milk Street (Sept./October2018)"
Ingredients
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 by Step Method
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
No special items needed.