Creamy Squash Soup with Salad Topping
Photo: Iain Bagwell; Styling: Emma Star Jensen
Some butternut squash soups can be too sweet; here, almond butter, lime juice, and slightly spicy salad mix-ins keep the flavors lively. For a heartier dish, add a few cooked medium shrimp (warmed first in a little hot water) to each bowl.
How to Make It
Step 1
1
Make soup: Heat oil in a wide 5- to 6-qt. pot over medium-high heat. Add squash, yellow onion, pear, 1 tsp. salt, and the pepper. Sauté until squash starts to brown, 15 to 20 minutes.
Step 2
2
Add broth, cover, and bring to a boil. Reduce heat to a simmer and cook until squash is tender, 10 to 15 minutes. Remove from heat.
Step 3
3
Add half-and-half and almond butter to broth mixture. Whirl soup in batches in a blender until very smooth. Return soup to pot and cover.
Step 4
4
Make topping: In a medium bowl, gently toss together radishes, green onions, pumpkin seeds, feta, and chile.
Step 5
5
Reheat soup just to a simmer, if needed. Stir in lime juice and brown sugar, and add more salt to taste if you like. Ladle into bowls and serve with topping and lime wedges.
Ingredients
SOUP
1/4 cup olive oil
5 cups butternut squash chunks (1-in. pieces; use a 2 3/4-lb. squash or 1 1/2 lbs. chunks)
1 medium yellow onion, chopped
1 1/2 cups chopped Asian or ripe Bartlett pear
About 1 tsp. kosher salt
1/2 teaspoon pepper
1 qt. reduced-sodium vegetable broth
1 cup half-and-half
1/3 cup almond butter
2 tablespoons lime juice, plus lime wedges
2 tablespoons packed light brown sugar
TOPPING
3 radishes, sliced and cut into matchsticks
3 green onions, cut into 1 1/2-in. slivers
1/3 cup roasted, salted hulled pumpkin seeds (pepitas)
1/3 cup crumbled feta cheese
1/2 jalapeño chile, seeded (if you like) and diced
Directions
Step 1
1
Make soup: Heat oil in a wide 5- to 6-qt. pot over medium-high heat. Add squash, yellow onion, pear, 1 tsp. salt, and the pepper. Sauté until squash starts to brown, 15 to 20 minutes.
Step 2
2
Add broth, cover, and bring to a boil. Reduce heat to a simmer and cook until squash is tender, 10 to 15 minutes. Remove from heat.
Step 3
3
Add half-and-half and almond butter to broth mixture. Whirl soup in batches in a blender until very smooth. Return soup to pot and cover.
Step 4
4
Make topping: In a medium bowl, gently toss together radishes, green onions, pumpkin seeds, feta, and chile.
Step 5
5
Reheat soup just to a simmer, if needed. Stir in lime juice and brown sugar, and add more salt to taste if you like. Ladle into bowls and serve with topping and lime wedges.
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