Spanish olives provide salt & flavor to sweet roasted turban squash.
Preheat oven to 400F. Cut a Buttercup (turban) squash in half scooping out the seeds. Rub with olive oil to encourage browning and roast on a cookie sheet for about 45 minutes until browned and tender. Cool & scoop out orange flesh from one half into a blender. (Save the other half to serve at another time.) Add half (1/4 cup) of the Spanish olives and all of the remaining ingredients. Pulse the blender to chop and blend to course texture. Taste for salt. Add more Spanish olives to desired saltiness. Scoop and pour the soup mixture into a pan over low to medium heat stirring often. Add more almond milk, if you like, to desired thickness. Serve when soup is hot.
We like a slightly course chop in the blender, so that the pimientos show as red bits and the soup has some texture. Balancing the saltiness of the olives with the sweet squash is key.
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Serving Size: 1 Serving (170g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 76 | ||
Calories from Fat: 45 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.9g | 7 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 239mg | 8 % | |
Potassium 221.8mg | 6 % | |
Total Carbohydrate 7.5g | 2 % | |
Dietary Fiber 2.9g | 12 % | |
Sugars, other 4.6g | ||
Protein 1.8g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 76
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