Ingredients
Equipment
Method
- Heat a medium pot over medium-low heat. Add the olive oil followed by the minced onion. Cook until translucent and fragrant, 8 to 10 minutes. Add in the minced garlic and cook for about a minute more.
- Next to the pan, add the butternut squash puree, vegetable broth, ground cumin, ground coriander, salt, and lime juice. Bring to a boil, reduce to a simmer, and cook until hot, about 10 minutes. Puree in a blender or leave in the pot and puree with an immersion blender. Once smooth, transfer back to the pot.
- Return the heat to low and add the heavy cream. Cook until the soup is hot. Divide the soup and top with spoonfuls of chimichurri, feta (or cotija), and buckwheat if desired.
Notes
- Tip 1: To store leftovers, let the soup cool completely before transferring it to an airtight container. It will stay fresh for about 5 days in the refrigerator.
- Tip 2: If you want to freeze your soup, it’s best to do so without the cream. Freeze the base soup in freezer-safe containers for up to three months. Thaw and reheat, then mix in the cream before serving.
- Tip 3: Serve with crusty bread or a fresh salad for a complete meal. This soup also pairs beautifully with grilled cheese sandwiches!
- Tip 4: Elevate your soup by garnishing it with roasted seeds or nuts for an added crunch.
- Tip 5: A great portion size is about one cup per serving, which makes this recipe perfect for sharing.