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Winter Squash Soup with Toasted Pepitas
Recipes
Winter Squash Soup with Toasted Pepitas
4 servings
30 minutes total

Ingredients

  • 2 tablespoons grapeseed oil
  • 1 tablespoon ginger spice paste
  • 6 cloves garlic, sliced thin
  • 2 tablespoons green curry paste
  • 1 (13.5-oz can) coconut milk
  • 3 cups vegetable broth
  • 4 cups leftover Butternut Squash Casserole with Leeks, Prosciutto & Thyme
  • 4 green onions, sliced thin
  • ½ cup toasted pepita seeds

Steps

    1. Heat oil in 6-quart stockpot over medium for 3–4 minutes. Add ginger and garlic; cook 2–3 minutes, stirring occasionally. Add curry paste, and continue cooking 1 more minute, stirring continuously.
    2. Combine milk and broth in medium bowl until blended. Add milk mixture to stockpot and stir in 4 cups of leftover casserole; bring to a simmer. Cook 8–10 minutes, stirring occasionally, until heated through.
    3. Remove pot from heat and puree with an immersion blender. Serve garnished with onions and pepita seeds.

Amount per ¼ recipe serving: Calories 610, Total Fat 49g, Sat Fat 24g, Trans Fat 0g, Chol 15mg, Sodium 1970mg, Total Carb 34g, Fiber 5g, Sugars 8g, Protein 14g, Calc 10%, Vitamin A 0%, Vitamin C 0%, Iron 50%