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Prep Time:20 minsAdditional Time:35 minsTotal Time:55 minsServings:6Yield:6 servingsJump to Nutrition Facts
Prep Time:20 minsAdditional Time:35 minsTotal Time:55 minsServings:6Yield:6 servings
Prep Time:20 mins
Prep Time:
20 mins
Additional Time:35 mins
Additional Time:
35 mins
Total Time:55 mins
Total Time:
55 mins
Servings:6
Servings:
6
Yield:6 servings
Yield:
6 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients8cupspre-chopped butternut squash (about 2 1/2 pounds)3tablespoonsolive oil, divided2cupschopped yellow onion (from 1 large onion)4mediumgarlic cloves, chopped (about 1 1/2 tablespoons)½teaspooncoriander seeds, crushed4cupsunsalted chicken stock or vegetable stock1teaspoonkosher salt½cuptoasted sliced almonds2tablespoonschopped fresh cilantro¼teaspooncayenne pepper
Cook Mode(Keep screen awake)
Ingredients
8cupspre-chopped butternut squash (about 2 1/2 pounds)
3tablespoonsolive oil, divided
2cupschopped yellow onion (from 1 large onion)
4mediumgarlic cloves, chopped (about 1 1/2 tablespoons)
½teaspooncoriander seeds, crushed
4cupsunsalted chicken stock or vegetable stock
1teaspoonkosher salt
½cuptoasted sliced almonds
2tablespoonschopped fresh cilantro
¼teaspooncayenne pepper
DirectionsPreheat oven to 450 degrees F. Line two baking sheets with parchment paper.Toss together butternut squash and 1 tablespoon of the oil in a large bowl; spread evenly among prepared baking sheets. Roast in preheated oven until slightly browned and softened, about 20 minutes, stirring once halfway through roast time.During final 10 minutes of roast time, heat remaining 2 tablespoons oil in a large, heavy pot over medium-high. Add onion, garlic and coriander seeds; cook, stirring often, until slightly softened, 5 to 6 minutes. Add stock; bring to a boil over high.Add roasted squash and salt to stock mixture; cover, reduce heat to medium-low and simmer until squash is very tender, 8 to 10 minutes. Remove from heat.Working in two batches, transfer squash mixture to a blender. Secure lid on blender and remove center piece to allow steam to escape. Place a clean towel over opening. Process until very smooth, about 20 seconds.Ladle hot soup evenly into 6 bowls; sprinkle with almonds, cilantro and cayenne.Originally appeared: EatingWell.com, September 2019
Directions
Preheat oven to 450 degrees F. Line two baking sheets with parchment paper.Toss together butternut squash and 1 tablespoon of the oil in a large bowl; spread evenly among prepared baking sheets. Roast in preheated oven until slightly browned and softened, about 20 minutes, stirring once halfway through roast time.During final 10 minutes of roast time, heat remaining 2 tablespoons oil in a large, heavy pot over medium-high. Add onion, garlic and coriander seeds; cook, stirring often, until slightly softened, 5 to 6 minutes. Add stock; bring to a boil over high.Add roasted squash and salt to stock mixture; cover, reduce heat to medium-low and simmer until squash is very tender, 8 to 10 minutes. Remove from heat.Working in two batches, transfer squash mixture to a blender. Secure lid on blender and remove center piece to allow steam to escape. Place a clean towel over opening. Process until very smooth, about 20 seconds.Ladle hot soup evenly into 6 bowls; sprinkle with almonds, cilantro and cayenne.
Preheat oven to 450 degrees F. Line two baking sheets with parchment paper.
Toss together butternut squash and 1 tablespoon of the oil in a large bowl; spread evenly among prepared baking sheets. Roast in preheated oven until slightly browned and softened, about 20 minutes, stirring once halfway through roast time.
During final 10 minutes of roast time, heat remaining 2 tablespoons oil in a large, heavy pot over medium-high. Add onion, garlic and coriander seeds; cook, stirring often, until slightly softened, 5 to 6 minutes. Add stock; bring to a boil over high.
Add roasted squash and salt to stock mixture; cover, reduce heat to medium-low and simmer until squash is very tender, 8 to 10 minutes. Remove from heat.
Working in two batches, transfer squash mixture to a blender. Secure lid on blender and remove center piece to allow steam to escape. Place a clean towel over opening. Process until very smooth, about 20 seconds.
Ladle hot soup evenly into 6 bowls; sprinkle with almonds, cilantro and cayenne.
Originally appeared: EatingWell.com, September 2019
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Nutrition Facts(per serving)227Calories6gFat30gCarbs7gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
