ROASTED SQUASH SOUP

Ellen Bales

By
@Starwriter

A yummy and healthy soup just right for those crisp fall and winter evenings.
Recipe: Remedy's Healthy Living
Photo: McCormick.com


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Rating:
★★★★★ 2 votes
Comments:
Serves:
8
Prep:
30 Min
Cook:
20 Min
Method:
Bake

Ingredients

3 lb
butternut squash
1 c
onions, chopped fine
1 Tbsp
olive oil
4 c
low-sodium chicken stock
1
orange, zest and juice
1/2 c
orange juice

COCONUT PUREE GARNISH

1/4 c
unsweetened coconut flakes
1
serrano chili pepper
1/2 bunch
fresh cilantro, leaves only
1
orange (juice, fruit and zest)

Step-By-Step

1Peel, halve and remove seeds from the squash. Dice into 3/4-inch cubes. Spray a roasting pan with nonstick cooking spray, add cubed squash and spray the top of the squash. Roast for 20-25 minutes or until squash is tender, in a preheated 375-degree oven.
2Saute the onion in olive oil in a medium-size saucepan over low heat, stirring until softened. Add the squash and chicken stock. Cover and cook over medium-low heat for 10 minutes.
3Add the orange zest and the juice and simmer the mixture, uncovered, for 10 minutes. Puree the mixture in batches, using a blender or food processor.
4TO MAKE THE GARNISH: Blend the coconut, chili pepper, cilantro, orange (juice and flesh) until it forms a puree (if it is too thick, thin with warm water).
5Ladle the soup into bowls and garnish each serving with a teaspoon of the coconut puree.

About this Recipe

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, For Kids