Couscous Salad With Roasted Vegetables
Couscous Salad With Roasted Vegetables requires roughly 45 minutes from start to finish. One serving
Roasted Butternut Squash Soup
Details
- Serving Size: 2
- Gluten-Free: True
- Vegetarian: True
- Weight Watchers: 9 Points
Cuisine
- antipasti
- soup
- starter
- snack
- appetizer
- antipasto
- hor d'oeuvre
Ingredients
- 2 cups butternut squash, peeled, seeded and chopped
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1/4 cup hazelnuts, roasted and chopped
- 1/2 medium onion
- 2 cloves garlic
- 1 teaspoon fresh sage, diced
- 2 cups vegetable broth (or chicken broth)
- 1 pinch red pepper flakes
- Sour cream, for garnish
Instructions
Preheat oven to 375 degrees F.
Remove the foil for and roast for an additional 5 minutes.
On a separate sheet, spread out the hazelnuts and roast for about 7 minutes at about 350 degrees F.
In a stock pot, saute the onions in remaining olive oil until they are translucent, about 3 minutes.
Add garlic, sage, and blended hazelnuts and stir an additional 1-2 minutes.
Add the butternut squash and broth. Bring to a simmer, stirring, and cook for about 5 minutes.
Let the soup cool and then pure it in a blender or food processor.
Return to the pot and season with red pepper flakes, salt, and pepper.
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