Roasted Butternut Squash and Corn Soup
- Number of Servings: 6
Ingredients
2 Butternut Squash, cut in half lengthwise6 tbsp unsalted butter (90 mL)sea salt & ground pepper to taste2 tbsp olive oil (30 mL)1 large onion, sliced1 large clove garlic, minced1" piece fresh ginger, grated2 tbsp curry powder (30 mL)1/2 tsp ground cardamom (2mL)8 cups chicken stock (2L)one 14-oz (398mL) can kernel corn, drainedGARNISHfew sprigs each of fresh parsley and cilantro
1. Scoop out squash seeds and discard. Place .5 tbsp (15mL) butter in each squash half. Season with sea salt and pepper. Place on a baking sheet and roast in a 350F (180C) oven for 45 minutes.
2. In a medium saucepan over medium heat, place remaining butter and olive oil. Add onion and saute for 5 minutes. Stir in ginger, garlic, curry powder and cardamom. Saute for another 3-5 minutes.
3. Remove cooked squash from shell and add to the saucepan along with chicken stock. Simmer for 15 minutes. Puree in small batches or use a stick blender until smoot. Return to the saucepan. While soup is simmering, fry corn kernels in a cast iron pan until the are dark and roasted (do not add any fat to the pan). Transfer to the soup pot.
4. Ladle soup into bowls and garnish with parsley and cilantro.
Number of Servings: 6
Recipe submitted by SparkPeople user TNADER.
2. In a medium saucepan over medium heat, place remaining butter and olive oil. Add onion and saute for 5 minutes. Stir in ginger, garlic, curry powder and cardamom. Saute for another 3-5 minutes.
3. Remove cooked squash from shell and add to the saucepan along with chicken stock. Simmer for 15 minutes. Puree in small batches or use a stick blender until smoot. Return to the saucepan. While soup is simmering, fry corn kernels in a cast iron pan until the are dark and roasted (do not add any fat to the pan). Transfer to the soup pot.
4. Ladle soup into bowls and garnish with parsley and cilantro.
Number of Servings: 6
Recipe submitted by SparkPeople user TNADER.
Nutritional Info Amount Per Serving
- Calories: 295.7
- Total Fat: 14.6 g
- Cholesterol: 18.9 mg
- Sodium: 2,179.1 mg
- Total Carbs: 27.2 g
- Dietary Fiber: 5.9 g
- Protein: 17.6 g
Member Reviews