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.

Servings: 3

Preparation duration: 5 minutes

Cooking duration: 35 minutes

 

Ingredients:

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

Equipments:

microwave

oven

baking sheet

bowl

knife

ladle

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.

Show detailed instructions

Suggested for you

Easy Instant Pot Beef Stew
Baked Fish Sticks With Tartar Sauce
Shrimp and Grits
Butter Brickle Cake
Turkey in Red Curry with Sweet Potato and Baby Bok Choy
Avakkai Pickle – Cut Mango Pickle – Avakkai Manga Urugaai
Ham and Pea Hand Pies
Cream Cheese, Parmesan and Chile Corn
Peanut Butter Cookie Dough Balls
Best Fudgy Keto Brownies
Food Trivia

In the Philippines, it is considered good luck if a coconut is cleanly split open without jagged edges.

Food Joke

Well it took forever but I just paid the pizza guy entirely with the quarters I found behind his ears.

Popular Recipes
Bison Tacos

September 10, 2018

Pumpkin Spice Latte Popcorn

April 21, 2019

Healthy Peanut Butter Cookie Dough Dip [sugar free, gluten free and eggless]

April 17, 2019

Pumpkin Cheesecake

May 27, 2018

Fresh Green Bean Salad

April 11, 2019