Baja Butternut Squash Soup
If you have approximately 1 hour and 20 minutes to spend in the kitchen, Baja Butternut Squash Soup might be a great gluten free and lacto ovo vegetarian recipe to try. One serving contains 61 calories, 2g of protein, and 1g of fat. This recipe serves 10. For 78 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. It is perfect for Autumn. Plenty of people made this recipe, and 3142 would say it hit the spot. If you have ground chipotle chile, onion, carrot, and a few other ingredients on hand, you can make it. It works well as a soup. It is brought to you by Eating Well. Taking all factors into account, this recipe earns a spoonacular score of 72%, which is solid. Similar recipes are Butternut Squash : Butternut Squash, Pear and Yogurt Soup, Butternut Squash Soup with Curried Squash Seeds, and 2ways2percent: Butternut Squash Pizzan and Creamy Butternut Squash Puree with Scallops and Bacon.
Servings: 10
Preparation duration: 45 minutes
Cooking duration: 35 minutes
Ingredients:
1 1/2 pounds (1 small to medium) butternut or other winter squash
1 teaspoon canola oil
1 carrot, chopped
2 stalks celery, chopped
2 tablespoons snipped fresh chives or chopped parsley
1/4-1/2 teaspoon ground chipotle chile (see Note)
1/8 teaspoon ground cloves
1 teaspoon ground cumin
1 small onion, diced
1/4 teaspoon freshly ground pepper
1/2 cup nonfat plain yogurt
1 teaspoon sea salt
6 cups vegetable broth
Equipment:
oven
baking sheet
knife
sauce pan
immersion blender
blender
Cooking instruction summary:
Preheat oven to 350F.Cut squash in half and seed. Place the halves on a baking sheet, cut-side down. Bake until tender when pierced with a knife, 45 minutes to 1 hour. Scoop out flesh when cool enough to handle.Heat oil in a large saucepan over medium heat. Add celery, onion and carrot and stir to coat. Cover, reduce heat to medium-low and cook, stirring frequently, until soft, 8 to 10 minutes. Stir in the squash flesh, cumin, chipotle to taste and cloves. Add broth and simmer, covered, until the vegetables are very tender, 20 to 25 minutes.Puree the soup with an immersion blender or a regular blender (in batches) until smooth. (Use caution when pureeing hot liquids.) Season with salt and pepper. Garnish with a drizzle of yogurt and sprinkle of chives (or parsley).
Step by step:
1. Preheat oven to 350F.
2. Cut squash in half and seed.
3. Place the halves on a baking sheet, cut-side down.
4. Bake until tender when pierced with a knife, 45 minutes to 1 hour. Scoop out flesh when cool enough to handle.
5. Heat oil in a large saucepan over medium heat.
6. Add celery, onion and carrot and stir to coat. Cover, reduce heat to medium-low and cook, stirring frequently, until soft, 8 to 10 minutes. Stir in the squash flesh, cumin, chipotle to taste and cloves.
7. Add broth and simmer, covered, until the vegetables are very tender, 20 to 25 minutes.Puree the soup with an immersion blender or a regular blender (in batches) until smooth. (Use caution when pureeing hot liquids.) Season with salt and pepper.
8. Garnish with a drizzle of yogurt and sprinkle of chives (or parsley).
Nutrition Information:
covered percent of daily need
