Servings: 6 (click to scale)
Ingredients
- 3 sprays cooking spray
- 2 pound fresh butternut squash halved and deseeded
- 1 cup walnuts
- 1/2 cup water
- 1 Tbsp canola oil
- 1 each yellow onion diced
- 2 tsp fresh garlic cloves peeled and minced
- 1 Tbsp curry powder
- 1 tsp dark brown sugar
- 2 cup low sodium vegetable stock
- 1 tsp salt
- 1 tsp ground black pepper
- 2 cup low sodium vegetable stock
- 1 cup walnuts
- 2 Tbsp lemon zest
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Instructions
- Preheat oven to 350° F and line a baking sheet with lightly oiled foil. Roast cut side down for 1 hour or until soft when pierced with a knife; turn cut side up. When cool enough to handle, scoop squash out of peel.
- While squash is roasting, puree walnuts and water in a food processor until smooth; set aside. Heat oil in a large saucepan over medium heat. Quarter apple, add onion and apple and cook for 10 minutes, stirring occasionally. Add curry powder, garlic, and brown sugar and cook for 2 minutes more.
- Place onion mixture, cooked squash, walnut mixture, vegetable stock, salt and pepper in a blender and puree until smooth. Place back in pot and stir in second vegetable stock. Bring to a simmer and cook for 10 minutes more.
- While soup is simmering, combine all gremolata ingredients in a food processor. Pulse until walnuts are chopped, about the size of rice.
- Serve soup topped with a couple Tbsp of gremolata.
Chef Tips
Recipe provided by California Walnuts.
Nutrition
Calories: 380kcal | Carbohydrates: 29g | Protein: 8g | Fat: 29g | Saturated Fat: 3g | Sodium: 500mg | Fiber: 8g
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