Butternut Squash Soup Recipe
crispy carolina gold rice grits, red chermoula, mint
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Ingredients
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Soup Base
Carolina Gold Rice Grits
Red Chermoula
Mint Garnish
Method
Soup Base
- 1
Prepare the Vegetables
Peel, seed, and chop the butternut squash into small cubes. Dice the onion and mince the garlic cloves.
- 2
- 3
Cook the Squash
Add the cubed butternut squash to the pot, followed by the vegetable broth, salt, black pepper, ground cumin, and cinnamon. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the squash is tender.
- 4
Blend the Soup
Using an immersion blender, blend the soup until smooth. If you don't have an immersion blender, carefully transfer the soup to a blender in batches and blend until smooth.
Carolina Gold Rice Grits
- 5
Prepare the Grits
In a saucepan, bring 4 cups of water to a boil. Add the Carolina Gold rice grits and salt. Reduce heat to low and simmer, stirring occasionally, for about 20-25 minutes until the grits are creamy.
- 6
Finish the Grits
Stir in the butter until melted and well combined. Adjust the seasoning with more salt if necessary.
Red Chermoula
- 7
Blend the Chermoula
In a blender or food processor, combine the red bell pepper (roasted if desired), fresh parsley, minced garlic, cumin, paprika, olive oil, lemon juice, and salt. Blend until smooth.
Mint Garnish
- 8
Prepare the Mint
Rinse the fresh mint leaves under cold water and pat dry with a paper towel.