Makes 6 servings | 2 smart points
Serving size: 1 | Calories: 115 | Fat: 6 | Saturated fat: 4 | Carbohydrates: 16 | Sugar: 5 | Fiber: 4 | Protein: 1
It’s been really cold outside and when it gets cold out, all I want is some soup. Gourd soups are delish to make and speaking of gourds… we went to Trivia Night at Carbone’s Pizza in Minneapolis and they had a whole entire quiz dedicated to gourds and it was tough! I felt like I should have known these questions since I have a food blog and everything. I can’t quite remember what some of the questions were, I didn’t know the answer to them anyway…
Making soup out of gourds is easier than it looks. Just go to your grocery store and this time of year they should have a bin full of scary looking squash. Those squash aren’t super scary looking, in fact, they are easy to work with. For most of them, you just need a sharp knife to cut the squash in half. They will have some seeds in the squash so scoop them out. Any type of seed can be saved from a squash so stash those away to save for baking or later. Place them on a baking sheet and cook at a high temp. You know when the squash is done when you can prick them in the middle with a knife and the skin inside feels soft. My favorite gourd/squash is the butternut squash or pumpkin.
This soup was super yummy. You can add some more cooked vegetables like potatoes or corn to make it bulkier if you like. I’ve done that with butternut squash soup before and the secret to this soup is the browned butter.
Ingredients [ For 14 to 15 people ] [ Preparation time : 12 minute – Cooking time : 35 minutes ]
- 1 large butternut squash
- 2 medium-sized Vidalia onions
- 1 cup chopped carrots
- 3 tablespoons of butter
- 32 oz of chicken stock (no salt added)
- salt and pepper to taste
- Cut the butternut squash in half and scoop out the seeds. Next chop the onions and carrots.
- Place all the onions and carrots on the bottom of roasting pan and then the butternut squash. Roast at 400 degrees for 1 hr.
- Take out vegetables out of the oven and let the cooldown so you can scoop out the squash.
- Heat a medium sized dutch oven over a medium heat and start sauteing the butter.
- Let the butter cook in the pan until it becomes a golden brown color. (3 to 5 minutes)
- Add in all the cooked vegetables and chicken stock.
- Bring the soup to a simmer and over medium-low heat for 40 minutes.
- Use an emersion blender to puree the soup or a carefully transfer the soup to a blender and puree.
- Serve with pumpkin seeds or freshly chopped parsley. (optional)