Winter Squash Soup with Pimenton and Preserved Lemon – Melissa Hamilton and Christopher Hirsheimer – 50 Women Game Changers In Food
If you want to add more gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipes to your recipe box, Winter Squash Soup with Pimenton and Preserved Lemon – Melissa Hamilton and Christopher Hirsheimer – 50 Women Game Changers In Food might be a recipe you should try. This recipe serves 3 and costs $1.42 per serving. One portion of this dish contains roughly 6g of protein, 15g of fat, and a total of 255 calories. It works well as a reasonably priced soup. This recipe is liked by 96 foodies and cooks. A mixture of pimenton de la vera, lemon rind, salt and pepper, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Jeanettes Healthy Living. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes roughly 40 minutes. All things considered, we decided this recipe deserves a spoonacular score of 97%. This score is outstanding. If you like this recipe, take a look at these similar recipes: Butternut Squash Casserole – 50 Women Game Changers in Food – Paula Deen, April Bloomfield’s Lemon Dressing – #43 on Gourmet’s 50 Women Game Changers in Food, and Cold Cucumber Soup Recipe – 50 Women Game Changers In Food – #7.
Preparation duration: 5 minutes
Cooking duration: 35 minutes
1 bay leaf
extra virgin olive oil, for brushing
1 clove garlic, thinly sliced
1 kabocha squash, about 2 pounds
1 tablespoon preserved lemon rind, finely chopped
2-3 cups low sodium chicken broth
1 teaspoon pimenton (Spanish paprika)
salt and freshly ground black pepper
Cooking instruction summary:
Preheat oven to 350 degrees.Put kabocha squash in microwave and cook on high for 1 minute. This will make it easier to cut off the top. Cut out a lid around the stem of the squash. Scrape out and discard the seeds and any stringy parts.Place squash on lightly oiled baking sheet, including the lid. Brush the inside of the squash and the fleshy part of the lid with olive oil. Season with salt, pepper and pimenton. Place lid flesh side down. Add lemon rind, garlic and bay leave to cavity of squash. Fill squash halfway with stock.Roast until flesh is soft when pierced with a sharp knife (be careful not to puncture skin of squash), about 35-45 minutes depending on the size of the squash.Present soup for serving with lid on top of squash.To serve, gently scrape flesh from sides and bottom of squash into bowls. Ladle broth into bowls.