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Photo: Jenny Huang
Active Time:25 minsTotal Time:1 hr 10 minsServings:6Jump to Nutrition Facts
Active Time:25 minsTotal Time:1 hr 10 minsServings:6
Active Time:25 mins
Active Time:
25 mins
Total Time:1 hr 10 mins
Total Time:
1 hr 10 mins
Servings:6
Servings:
6
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1(2 pound)Caribbean pumpkin or butternut squash, peeled, seeded and cut into 1-inch pieces6tablespoonsgrapeseed oil, divided¾teaspoonsalt, divided½cupdiced onion3clovesgarlic, chopped2tablespoonschopped peeled fresh turmeric or 2 teaspoons dried6cupslow-sodium vegetable broth, divided1teaspoonchopped fresh rosemary½teaspoonchopped fresh oregano½teaspoonground pepperExtra-virgin olive oil for serving
Cook Mode(Keep screen awake)
Ingredients
1(2 pound)Caribbean pumpkin or butternut squash, peeled, seeded and cut into 1-inch pieces
6tablespoonsgrapeseed oil, divided
¾teaspoonsalt, divided
½cupdiced onion
3clovesgarlic, chopped
2tablespoonschopped peeled fresh turmeric or 2 teaspoons dried
6cupslow-sodium vegetable broth, divided
1teaspoonchopped fresh rosemary
½teaspoonchopped fresh oregano
½teaspoonground pepper
Extra-virgin olive oil for serving
DirectionsPreheat oven to 350°F.Toss pumpkin (or squash) with 2 tablespoons grapeseed oil and 1/2 teaspoon salt on a large rimmed baking sheet. Roast, stirring occasionally, until golden brown and tender, 40 to 45 minutes.Heat the remaining 4 tablespoons grapeseed oil in a large pot over medium heat. Add onion, garlic and fresh turmeric (if using dried, add it later). Cook, stirring occasionally, until soft and starting to brown, 3 to 5 minutes. Add the roasted pumpkin (or squash) and 2 cups broth. Cook, stirring occasionally and scraping up any browned bits, for 5 minutes. Add the remaining 4 cups broth and 1/4 teaspoon salt, rosemary, oregano, pepper and dried turmeric, if using. Increase heat to medium-high and bring to a simmer. Adjust heat to maintain a simmer, cover and cook for 10 minutes.Puree the soup with an immersion blender or in batches in a regular blender until smooth. (Use caution when pureeing hot liquids.) Serve drizzled with olive oil, if desired.To make aheadRefrigerate for up to 3 days.Originally appeared: EatingWell Magazine, April 2021
Directions
Preheat oven to 350°F.Toss pumpkin (or squash) with 2 tablespoons grapeseed oil and 1/2 teaspoon salt on a large rimmed baking sheet. Roast, stirring occasionally, until golden brown and tender, 40 to 45 minutes.Heat the remaining 4 tablespoons grapeseed oil in a large pot over medium heat. Add onion, garlic and fresh turmeric (if using dried, add it later). Cook, stirring occasionally, until soft and starting to brown, 3 to 5 minutes. Add the roasted pumpkin (or squash) and 2 cups broth. Cook, stirring occasionally and scraping up any browned bits, for 5 minutes. Add the remaining 4 cups broth and 1/4 teaspoon salt, rosemary, oregano, pepper and dried turmeric, if using. Increase heat to medium-high and bring to a simmer. Adjust heat to maintain a simmer, cover and cook for 10 minutes.Puree the soup with an immersion blender or in batches in a regular blender until smooth. (Use caution when pureeing hot liquids.) Serve drizzled with olive oil, if desired.To make aheadRefrigerate for up to 3 days.
Preheat oven to 350°F.
Toss pumpkin (or squash) with 2 tablespoons grapeseed oil and 1/2 teaspoon salt on a large rimmed baking sheet. Roast, stirring occasionally, until golden brown and tender, 40 to 45 minutes.
Heat the remaining 4 tablespoons grapeseed oil in a large pot over medium heat. Add onion, garlic and fresh turmeric (if using dried, add it later). Cook, stirring occasionally, until soft and starting to brown, 3 to 5 minutes. Add the roasted pumpkin (or squash) and 2 cups broth. Cook, stirring occasionally and scraping up any browned bits, for 5 minutes. Add the remaining 4 cups broth and 1/4 teaspoon salt, rosemary, oregano, pepper and dried turmeric, if using. Increase heat to medium-high and bring to a simmer. Adjust heat to maintain a simmer, cover and cook for 10 minutes.
Puree the soup with an immersion blender or in batches in a regular blender until smooth. (Use caution when pureeing hot liquids.) Serve drizzled with olive oil, if desired.
To make ahead
Refrigerate for up to 3 days.
Originally appeared: EatingWell Magazine, April 2021
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Nutrition Facts(per serving)173Calories14gFat12gCarbs1gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
