Easy Butternut Squash Soup

• 份量: 6 servings
• 活動時間: 15 minutes
• 總時間: 1 hour 15 minutes

食材

1 medium butternut squash (3 to 3 ½ pounds)

2 fresh rosemary sprigs

2 tablespoons olive oil

2 cups thinly sliced leeks, white and light green parts only (1 large leek)

3/4 cup thinly sliced carrots (1 large carrot)

3 medium cloves garlic, peels removed

1/4 teaspoon ground cumin

1/4 teaspoon smoked paprika

Pinch red pepper flakes or cayenne, optional for heat

5 to 6 cups vegetable broth or chicken broth, use more as needed

1 bay leaf

1 tablespoon coconut oil, optional

Salt and fresh ground black pepper, to taste

1 (15oz) can chickpeas or 1 ½ cups cooked chickpeas

3 tablespoons oil like olive oil, safflower oil, or avocado oil

Pinch salt

1/2 to 1 teaspoon spice blend like chili powder, Za’atar, or Cajun seasoning

步驟

Roast Butternut Squash

Preheat the oven to 400°F (204°C). Line a baking sheet with parchment paper or silicone baking mat.

Trim the stem end of the squash and slice it in half lengthwise. If the squash is too large to safely cut in half, cut it crosswise in half, just where the thinner end begins to widen. Then, slice each piece in half lengthwise. Scoop out the seeds. (Watch us do this in the recipe video.)

Brush or spray the cut side of the squash with 1/2 tablespoon of olive oil and season with a generous pinch of salt.

Place each piece of squash, cut side down, onto the prepared baking sheet. Sneak a small sprig of rosemary underneath each piece of squash.

Roast the squash until soft inside, 40 to 50 minutes.

Make Soup

While the squash is in the oven, heat 1 ½ tablespoons of olive oil in a large Dutch oven or deep pot over medium heat. Then, add the leeks, carrots, and whole garlic cloves. Cook, stirring occasionally, until the leeks have softened and smell sweet, 5 to 8 minutes.

Stir in the cumin, smoked paprika, and red pepper flakes (optional) and cook another 30 seconds.

Pour in 5 cups of the broth, add the bay leaf, and bring to a simmer. Taste the broth and adjust with salt and pepper if needed.

Cook at a low simmer for 15 minutes, then turn off the heat and wait for the squash to finish roasting.

When the squash is roasted and cool enough to handle, use a spoon to scrape out the soft flesh from the peel. Discard the peel and rosemary, then place the squash into the pot with leeks.

Remove the bay leaf, and then blend the soup using an immersion blender or transfer it to a high-speed blender, being careful not to overfill. Blend until smooth and creamy. If the soup is too thick, add some or all of the final cup of broth.

Stir in the coconut oil, then adjust with more salt or pepper as needed. Serve with spiced chickpeas on top (directions below).

Spiced Chickpeas (Optional)

Open and drain a can of chickpeas, and then pat them very dry.

Heat a few tablespoons of olive oil in a wide skillet over medium-high heat, then add the chickpeas.

Cook, stirring often, until the chickpeas turn a light brown and look crisp, about 10 minutes. Stir in a generous pinch of salt and your favorite spice blend. Transfer to a bowl lined with paper towels and enjoy.

營養

• 每份大小: 1 cup
• 卡路里: 236
• 總脂肪: 11.5g
• 飽和脂肪: 2.8g
• 膽固醇: 0mg
• 鈉: 666.4mg
• 總碳水化合物: 33.4g
• 膳食纖維: 6.2g
• 總糖: 7.6g
• 蛋白質: 4.3g