ROASTED SQUASH SOUP

2
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

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)

How to Make ROASTED SQUASH SOUP

Step-by-Step

  1. Peel, 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.
  2. Saute 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.
  3. Add 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.
  4. TO 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).
  5. Ladle the soup into bowls and garnish each serving with a teaspoon of the coconut puree.

Printable Recipe Card

About ROASTED SQUASH SOUP

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




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