Ingredients with Measurements:
- 1 medium butternut squash, peeled, seeded and cubed
- 2 medium apples, peeled, cored and chopped
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 tbsp olive oil
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- Salt and pepper to taste
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, heat olive oil over medium heat. Add onion and garlic, and sauté until onion is translucent.
2. Add butternut squash and apples to the pot, and stir to combine.
3. Pour in chicken or vegetable broth, and bring to a boil. Reduce heat to low, cover, and simmer for 20-25 minutes or until squash and apples are tender.
4. Remove from heat and let cool for a few minutes.
5. Using a blender or immersion blender, puree the soup until smooth.
6. Return the pureed soup to the pot, and stir in heavy cream, cinnamon, nutmeg, salt, and pepper.
7. Heat the soup over low heat until warmed through, stirring occasionally.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 280
Fat: 18g
Carbohydrates: 28g
Protein: 4g
Sodium: 700mg
Fiber: 5g
Sugar: 12g
Substitutions for ingredients:
- You can use vegetable broth instead of chicken broth to make this recipe vegetarian.
- If you don't have heavy cream, you can use half-and-half or milk instead.
Variations:
- For a spicier soup, add a pinch of cayenne pepper.
- You can also add a tablespoon of honey or maple syrup for a touch of sweetness.
Tips and tricks:
- To make peeling and cubing the butternut squash easier, microwave it for a few minutes to soften it up.
- If you don't have an immersion blender, let the soup cool before blending it in a regular blender.
- Garnish with chopped fresh herbs, such as parsley or thyme, for added flavor and color.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- You can also freeze the soup for up to 3 months.
Reheating instructions:
- Reheat the soup on the stove over low heat, stirring occasionally, until warmed through.
Presentation ideas:
- Serve the soup in bowls or mugs, garnished with fresh herbs or a dollop of sour cream.
Garnishes:
- Chopped fresh herbs, such as parsley or thyme
- Sour cream or Greek yogurt
- Croutons or toasted bread cubes
- Roasted pumpkin seeds
Pairings:
- This soup pairs well with a crusty bread or a salad.
Suggested side dishes:
- Grilled cheese sandwich
- Caesar salad
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more broth or cream to thin it out.
- If the soup is too thin, let it simmer uncovered for a few minutes to thicken it up.
Food safety advice:
- Make sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Butternut squash soup has been a popular dish in North America since the 19th century.
Flavor profiles:
- This soup is sweet and savory, with a hint of cinnamon and nutmeg.
Serving suggestions:
- Serve this soup as a starter or a main dish for lunch or dinner.
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