- Pre-heat oven to 400 degrees.
- Cut both ends off the whole squash using a sturdy knife. Be careful not to force it and cut your fingers!!! A little finessing goes a long way.
- Next, cut the squash length-wise, and scoop out the soft part with the seeds.
- Brush some olive oil on the inside of the squash and place both sides face down in a cookie sheet.
- Roast for 1 hour.
- While you're waiting separate the squash seeds from the pulp and spread out in a single layer on parchment paper to dry. You can toast these in a skillet right before you serve the soup as a topping.
- When squash is done, peel off the skin and cut the squash into chunks. If you have a scale, measure out 1 1/2 pounds and set aside. If you do not have a scale, it is about 2 cups of squash.
- In a large pot, saute butter and onion until softened, about 5 minutes.
- Add garlic, saute for 1 minute.
- Add celery and leeks, saute for about 5 minutes, until softened.
- Add the chicken broth, squash, cumin, ginger, cinnamon, nutmeg and chili flakes and bring to a boil. Then lower the heat and simmer for about 10 minutes to allow the flavors to come together. Add salt and pepper to taste.
- Take the pot off the stove. If you have an immersion mixer, use this to puree the ingredients to a smooth soup. If not, carefully put the ingredients into a blender a little at a time and puree until smooth.
- Finally stir in the half-and-half to give it a bit of a more creamy texture.
- In a skillet, simply put in the squash seeds and toast over medium heat. Be sure to use a cover as the seeds will pop. Also, keep the seeds moving around in the skillet so they don't burn. When the seeds get a nice toasty dark color in the center they are done.
- using the other half of your leek, slice thin rounds of only the white and light green parts.
- Separate the rings so that they are mostly in individual pieces.
- In a skillet, add a little vegetable oil (not olive oil as it has a lower smoke point) and leeks and sprinkle with a little salt and freshly ground pepper.
- Cook the leeks until they are browned and crispy.
Top the soup with either one or both toppings and enjoy!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1165g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 81 (41%)|
|Amt Per Serving||% DV|
|Total Fat 9g||12 %|
|Saturated Fat 4.3g||21 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 18mg||6 %|
|Sodium 3596mg||124 %|
|Potassium 729.3mg||19 %|
|Total Carbohydrate 29.5g||9 %|
|Dietary Fiber 4.5g||18 %|
|Sugars, other 25g|
|Protein 6.7g||10 %|
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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: 198
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