Roasted Squash Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Soup1 T olive oil1 c onions, chopped fine1 large butternut squash, approx. 3 lbs4 c low sodium chicken stock 1 orange1/2 c orange juiceGarnish1/2 bunch cilantro, fresh, leaf only1/4 c unsweetened coconut, flake1 orange (zest, juice, and fruit)1 serrano chili pepper
Preheat oven to 375 degrees. Peel, halve, and remove the seeds from the squash. Dice into 3/4 inch cubes. Spray a roasting pan with nonstick cooking spray, add cubed squash, and spray the top of the squash. Roast 20-25 minutes or until squash is tender. Remove from oven. Place oil in a dutch oven or medium size saucepan. Sauté the onion in the oil over moderately low heat, stirring, until it is softened. Add the squash and stock; cook the mixture, covered, over moderately low heat for 10 minutes. Add the orange zest and the juice; simmer the mixture, uncovered, for 10 minutes. Using a blender or food processor, purée the mixture in batches. (For a smoother texture, strain the soup through a sieve, but you'll remove some of the fiber.) In a blender or food processor, blend the coconut, hot pepper, cilantro, orange juice and flesh until mixture forms a puree. If mixture is too thick, add warm water to thin it. Ladle the soup into soup cups and garnish each serving with about a teaspoon of the pesto.
Makes 8 one cup servings.
Makes 8 one cup servings.
Nutritional Info Amount Per Serving
- Calories: 128.6
- Total Fat: 2.8 g
- Cholesterol: 0.0 mg
- Sodium: 304.5 mg
- Total Carbs: 25.6 g
- Dietary Fiber: 6.2 g
- Protein: 3.7 g
Member Reviews
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SUNNYH99
Interesting, but my vegan roasted butternut squash soup taken from a Martha Stewart recipe is much easier! It's here in SparkRecipe. You roast the peeled cut squash, onion, garlic, shiitake mushrooms, and combine ingredients with veggie broth and use an immersion blender to puree it in a heartbeat! - 11/17/10
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KATETK
This is the best recipe in the book in my mind. Fantastic tasting, very easy and very quick if you microwave the squash (8 minutes covered) instead of using the oven. I dont even make the garnish, just sprinkle italian spice for color only on top. Fantastic and sweet. I have made it twice. - 5/4/12
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JUST4MENOW
I made a modified version of this, with low-sod veg. broth & water, & no OJ. I too roasted it in the oven 1st tossed with a couple mists of olive oil, some rosemary, nutmeg, & cayenne pepper. Did not make the pesto, added a little orange zest and topped it with some toasted pumpkin seeds. Very good! - 10/22/11
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CD1286196
This was much better & less expensive than the squash soup I usually buy. Not quite as creamy, but still delicious. I liked the citrus flavor (but I'll reduce the amount of orange juice next time.) I loved the cilantro pesto (without coconut) - it added freshness & a bit of a kick. - 8/4/10
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YIYEHTOV
My husband and I can't decide whether we liked this recipe or not. It was good, with an interesting flavor, but it was a little too sweet and tasted almost like a kind of pie. I'd recommend it if you want a DIFFERENT way to prepare squash soup, not if you're looking for a basic "orange soup" recipe. - 2/1/10
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MVAD777
Nancy-Girl the recipe calls for the zest, juice and fruit. I added the zest and juice then peeled away the white fiberous parts from fruit (that part my little ones never like) and added the remaining fruit. That is what I considered the flesh. Mine turned out well. Hope this helps. - 11/25/09
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FITMARY
We LOVED this soup! It is beautiful and delicious. And I found peeled and chopped squash at the store so it was relatively quick too. I don't really care for coconut so I sauteed some garlic, green onions, chopped spinach, and cumin instead and added that as garnish. Wow! Thanks, Chef Meg! - 10/9/12