Butternut Squash Soup

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

Recipe: #30668

October 15, 2018

Categories: Indian Spices, Oil, more



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

Original is 4 servings

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.

1 Reviews

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!

5.0

review by:
(5 Nov 2018)

You'll Also Love