Butternut Squash Soup
Butternut Squash Soup is a gluten free and lacto ovo vegetarian hor d'oeuvre. This recipe makes
One Pan Butternut Squash Risotto with Mushrooms
Details
- Serving Size: 4
- Gluten-Free: True
- Weight Watchers: 12 Points
Cuisine
- Mediterranean
- Italian
- European
- side dish
- lunch
- main course
- main dish
- dinner
Ingredients
- 1 (2-lb) butternut squash, peeled, seeded, and cut into 1/4” cubes
- 1 c Arborio rice
- 3 c chicken stock
- 1 shallot, peeled and chopped (about 1/2 c)
- 3 garlic cloves, peeled and chopped
- 2 c mushrooms, chopped
- 2 Tbsp butter
- 1 Tbsp extra-virgin olive oil
- 1/4 tsp curry powder (optional)
- 1 Tbsp sage, chopped
- 1 Tbsp parsley, chopped
- 3 Tbsp (or more) grated Parmesan cheese
- 1 tsp salt and pepper, each
Instructions
In a large pot, bring salted water to a boil.
Peel, deseed, and cut butternut squash in 1/4” cubes.
Cook butternut squash cubes for 10 minutes.
Drain and roughly mash with a fork, season with curry powder, and set aside.
Place pan back on burner and melt butter over medium heat.
Cook shallots until translucent (and delicious smelling), about 2 minutes.
Add one cup of stock and stir occasionally until most of the liquid is absorbed.
Then, add second cup of stock and stir occasionally until most of the liquid is absorbed.
Add mashed butternut squash, cheese, and herbs, stir, and add remaining stock.
Garnish with herbs and some more cheese, if you like. Then sit back, relax, and enjoy the ride.
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