Oh My Gourde, You Butternut (Soup) by Ross Mathews
5
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
Carrots
1 medium
Fresh thyme
1 sprig(s)
Smoked paprika
1 tsp
Crushed red pepper flakes
0.5 tsp
Table salt
0.5 tsp
Black pepper
0.25 tsp
Ground nutmeg
1 pinch(es)
Uncooked butternut squash
2 pound(s)
Chicken stock
32 fl oz
Garlic clove
2 clove(s)
Apple cider vinegar
1 tsp
Chorizo
4 oz
Instructions
1
In a large skillet over medium-high, heat the oil. Add the onion, carrot, thyme, paprika, pepper flakes, salt, black pepper, and nutmeg; cook, stirring often, until the vegetables are tender, about 5 minutes.
2
Stir in the squash, chicken stock, garlic, and vinegar; bring to a boil over high heat. Add the chorizo and reduce the heat to low. Simmer, covered, 1 hour.
3
Remove the chorizo from the skillet; finely chop the chorizo and stir half of it back into the skillet. Reserve the other half for garnish.
4
Serving size: about 1 ½ cups
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