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Butternut Squash Soup Recipe
Ingredients:

2 lb butternut squash
2 Tbs olive oil plus more for roasting the squash
1 Tbs butter
1 med onion diced
3/4 tsp ground cumin
1/2 tsp ground coriander
1 14.5oz can diced tomatoes with juice
3 cups homemade or low-sodium chicken broth
1 Tbsp plain yogurt or sour cream for garnish
1 Tbsp finely chopped fresh flat-leaf parsley

Instruction:

Preheat oven to 400F and line baking sheet with parchment or foil. Cut the squash in half lengthwise and scoop out the seeds and strings. Rub the surface with a little olive oil, season with salt and pepper, and roast on the baking sheet open sides up, until browned and tender -- 80-90 minutes. Let cool. Heat the 2 Tbsp olive oil and butter in a heavy soup pot on medium. Add the onion and 1/2 tsp salt. Saute for 5-6 minutes until the onions begin to brown. Add the cumin and coriander, stir for 30 seconds, then add the tomatoes and juices. Season with a few grinds of pepper, cover, and simmer for 10 minutes. Peel the roasted squash, or scoop out the flesh, and add it to the pot, breaking it up with a wooden or plastic spoon. Add the chicken broth, cover, and simmer covered for 30 minutes. Let cool and slightly puree in batches in a blender or food processor. Taste and add more salt or pepper as needed. Return the soup to the pot and stir over med-low heat until hot. Pour in to bowls and garnish with a spoonful of yogurt or sour cream and a sprinkling of the minced parsley.

Source: cookeatshare.com