Oh My Gourde, You Butternut (Soup) by Ross Mathews
3
Points®
Total Time
1 hr 25 min
Prep
25 min
Cook
1 hr
Serves
6
Difficulty
Easy
Reserve the seeds from your butternut to make homemade roasted squash seeds! They make a delicious smoky garnish for this recipe and are also a great snack on their own: Separate the seeds from the pulp. Dry the clean seeds between clean kitchen towels or paper towels. Place the dried seeds on a large parchment-lined baking pan. Coat the seeds with cooking spray and season them with salt, pepper, smoked paprika, and chili powder. Roast at 350℉, tossing a few times, until the seeds are lightly browned and they start to pop, about 10 to 15 minutes.
Ingredients
Olive oil
1 Tbsp
Uncooked onion
1 medium, finely chopped
Carrots
1 medium, finely chopped
Fresh thyme
1 sprig(s), leaves removed
Smoked paprika
1 tsp
Crushed red pepper flakes
½ tsp
Table salt
½ tsp, or to taste
Black pepper
¼ tsp, or to taste
Ground nutmeg
1 pinch(es)
Uncooked butternut squash
2 pound(s), peeled, seeded, cubed
Chicken stock
32 fl oz
Garlic clove
2 clove(s)
Apple cider vinegar
1 tsp
Chorizo
4 oz, hard Spanish-variety, left in one piece