Spiced Butternut Squash Soup with Chimichurri
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Unrated
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Prep Time
15 mins
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Cook Time
30 mins
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Servings
3 to 4 small servings
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Course
Soup
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Cuisine
International
Spiced Butternut Squash Soup with Chimichurri
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Take your basic butternut squash soup recipe and give it a bit of zing with the help of herbs and spices.
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Ingredients
Soup
- 1 tablespoon olive oil
- ½ yellow onion minced, large
- 3 cloves garlic minced
- 3 cups butternut squash 1 pound worth of puree, puree
- 2 to 3 cups vegetable broth
- ¼ teaspoon cumin ground
- ¼ teaspoon ground coriander
- ½ teaspoon salt
- lime juice from one
- ¼ cup heavy cream
Topping
- ¼ to 1/3 cup chimichurri
- feta cheese or cotija, for topping
- buckwheat if desired, toasted
Instructions
- Heat a medium pot over medium-low heat. Add the olive oil followed by the minced onion. Cook until translucent and fragrant, 8 to 10 minutes. Add in the garlic and cook for about a minute more.
- Next to the pan, add the squash puree, vegetable broth, cumin, coriander, salt, and lime juice. Bring to a boil, reduce to a simmer, and cook until hot, about 10 minutes. Puree in a blender or leave in the pot and puree with an immersion blender. Once smooth, transfer back to the pot.
- Return the heat to low and and the cream. Cook until the soup is hot. Divide the soup and top with spoonfuls of chimichurri, feta (or cotija), and buckwheat if desired.
Notes
- To toast buckwheat, heat a dry skillet over medium heat. Add the buckwheat and cook, shaking the pan frequently, until the grain has depend in color and is fragrant.
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