Herb-Infused Squash Soup
Active Time: 20 minutes
Total Time: 1 hour and 5 minutes
Yield: Serves 4-6
boncook.com
Ingredients
- 1 large spaghetti squash, halved & seeded
- 2 tbsp French Pantry Tuscan Oil
- 2 tbsp French Pantry Roasted Garlic & Chive Herb Blend
- 1 lb ground turkey
- 2 tbsp French Pantry Chicken Herb Blend
- 1 yellow onion, diced
- 2 sweet potatoes, diced
- 3 celery ribs, diced
- 1 zucchini, diced
- 2 carrots, diced
- 1 red & 1 yellow bell pepper, diced
- 2 parsnips, diced
- 4 tomatoes, chopped (or 15 oz can)
- 2 tbsp butter or ghee
- 2 tbsp French Pantry Rosemary Basil Thyme Blend
- 6 cups stock or water
- Salt & pepper, to taste
- Red pepper flakes, to taste
Instructions
- Roast squash cut side down on bonMAT at 400°F with oil, Roasted Garlic & Chive, salt, and pepper, Leave in oven for 30–40 minutes.
- Cook turkey with Chicken Herb Blend, salt, and pepper in pot with remaining oil; set aside.
- Sauté onion, sweet potato, celery, zucchini, carrots, peppers, and parsnips 10 minutes; season.
- Add butter, herbs, and red pepper; cook 1 minute.
- Return turkey, add tomatoes and stock; boil, then simmer 30 minutes.
- Season with Sel Gris Salt and Tellicherry Pepper.
Scrape squash into strands; add to bowls with soup.
