Ingredients with Measurements:
- 1 medium butternut squash, peeled and cubed
- 1 large avocado, peeled and pitted
- 1 small onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 tsp cumin
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper
- Salt and pepper to taste
- 2 tbsp olive oil
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic and sauté until softened.
3. Add the butternut squash, cumin, paprika, cayenne pepper, salt, and pepper. Stir to combine.
4. Pour in the vegetable broth and bring to a boil.
5. Reduce heat and let simmer for 20 minutes or until the butternut squash is tender.
6. Remove the pot from heat and let cool for a few minutes.
7. Add the avocado to the pot and blend the soup until smooth using either a blender or immersion blender.
8. Return the soup to the pot and heat over low heat until warmed through.
9. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Serve hot.
Serving size:
4 servings
Nutritional information:
Calories: 190
Fat: 12g
Carbohydrates: 22g
Fiber: 7g
Protein: 3g
Substitutions for ingredients:
- Chicken broth can be used instead of vegetable broth.
- Ground coriander can be used instead of cumin.
- Chili powder can be used instead of cayenne pepper.
Variations:
- Add a dollop of sour cream or Greek yogurt on top of the soup before serving.
- Top with croutons or toasted pumpkin seeds for added crunch.
- Add a can of drained and rinsed black beans for added protein.
- Use roasted butternut squash instead of boiled for a deeper flavor.
Tips and tricks:
- To make the soup creamier, add a splash of heavy cream or coconut milk.
- If the soup is too thick, add more broth or water until desired consistency is reached.
- Taste the soup before serving and adjust seasoning as needed.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat until warmed through.
Presentation ideas:
Serve the soup in a bowl with a drizzle of olive oil and a sprinkle of paprika on top.
Garnishes:
- Croutons
- Toasted pumpkin seeds
- Fresh cilantro
- Sour cream or Greek yogurt
Pairings:
- Grilled cheese sandwich
- Caesar salad
- Garlic bread
Suggested side dishes:
- Roasted vegetables
- Quinoa salad
- Grilled chicken
Troubleshooting advice:
- If the soup is too thick, add more broth or water until desired consistency is reached.
- If the soup is too thin, let it simmer for a few more minutes to reduce.
Food safety advice:
- Make sure the soup is heated to an internal temperature of 165°F before serving.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
- Avocado and butternut squash soup is a modern twist on traditional Mexican soup recipes that use avocado and squash as key ingredients.
Flavor profiles:
- Creamy
- Savory
- Spicy
- Earthy
Serving suggestions:
- Serve the soup as a starter for a dinner party.
- Make a big batch and freeze for easy meal prep.
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