Directions
Step 1
Blend chile peppers, onions, cilantro, oil, garlic, coriander, lemon zest,
cumin, shrimp paste, paprika, peppercorns, lemon grass, turmeric, and salt
together in a blender until a smooth, paste-like consistency is reached.
Nutrition Facts
Per Serving:
102.8 calories; protein 2.6g 5% DV; carbohydrates 15g 5% DV; fat 4.3g 7%
DV; cholesterol 1.6mg 1% DV; sodium 592.6mg 24% DV.
Roasted Acorn Squash Soup
Prep: 20 mins Cook: 1 hr 5 mins Total: 1 hr 25 mins Servings: 6 Yield: 6
servings Ingredients
• 2 medium (blank)s acorn squash, halved and seeded
• ½ cup water, as needed
• 3 tablespoons unsalted butter
• 1 large sweet onion, chopped
• 1 large carrot, peeled and chopped
• 1 clove garlic, minced
• 3 ½ cups low-sodium chicken stock
• ¼ cup half-and-half
• ½ teaspoon ground nutmeg
• ½ teaspoon ground cinnamon
• 1 pinch salt and ground black pepper to taste
Directions
Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
Put squash into a baking dish with the cut side down. Pour enough water into
the baking dish to cover the bottom.
Step 3
Bake in preheated oven until the flesh of the squash is easily pricked with a
fork, about 45 minutes. Remove from oven and allow to cool until squash can
be handled. Scoop flesh into a bowl and set aside. Step 4
Melt butter in a pot over medium-high heat. Cook onion, carrot, and garlic in
melted butter until soft, 5 to 7 minutes. Pour chicken stock into the pot; add
the squash.
Step 5
Bring the mixture to a simmer and cook for 20 minutes.
Step 6
Pour mixture into a blender no more than half full. Cover and hold lid down;
pulse a few times before leaving on to blend. Puree in batches until smooth
and return to pot.
Step 7
Stir half-and-half, nutmeg, and cinnamon through the blended soup; season
with salt and pepper. Thin the soup with water if desired.
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