Cayenne Winter Squash-Speckled Orzo Soup
- Level: Easy
- Yield: 10 servings (1 cup each)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 257
- Total Fat
- 7
- Saturated Fat
- 2
- Carbohydrates
- 40
- Dietary Fiber
- 2
- Sugar
- 8
- Protein
- 13
- Cholesterol
- 11
- Sodium
- 837
- Total: 30 min
- Active: 10 min
Ingredients
6 cups low-sodium vegetable or chicken broth
1 1/2 teaspoon sea salt, or to taste
1/4 teaspoon plus 1/8 teaspoon ground cayenne, or to taste
4 cups cubed butternut squash
1 1/2 cups whole-wheat orzo
1 cup plain unsweetened almond milk or light soy milk, at room temperature
3 tablespoons thinly sliced fresh chives
1/4 cups sliced natural almonds, toasted
Directions
- Bring the broth, salt, and 1/4 teaspoon of the cayenne to a boil in a stockpot over high heat. Add the squash, reduce heat to medium-low, and simmer, covered, until the squash is nearly tender, about 15 minutes. Stir in the orzo and almond milk and simmer, covered, until the orzo is al dente and squash is tender, about 8 minutes. Adjust seasoning.
- Ladle into bowls, top with the chives, almonds, and the remaining 1/8 teaspoon cayenne, and serve.