Spiced Butternut Squash Soup with Chimichurri
Take your basic butternut squash soup recipe and give it a bit of zing with the help of herbs and spices.
Servings 3 to 4 small servings
Ingredients
Soup
- 1 tablespoon olive oil
- ½ large yellow onion minced
- 3 cloves garlic minced
- 3 cups butternut squash puree 1 pound worth of puree
- 2 to 3 cups vegetable broth
- ¼ teaspoon ground cumin
- ¼ teaspoon ground coriander
- ½ teaspoon salt
- Juice from one lime
- ¼ cup heavy cream
Topping
- ¼ to 1/3 cup chimichurri
- Feta/Cotija for topping
- Toasted buckwheat if desired
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.