Ingredients with Measurements:
- 1 medium-sized butternut squash, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth (made with 4 bouillon cubes)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1/4 cup heavy cream (optional)
- Fresh parsley, chopped (for garnish)
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and sauté for 5 minutes or until the onion is translucent.
2. Add the butternut squash, cinnamon, nutmeg, ginger, salt, and pepper. Stir well to combine.
3. Pour in the vegetable broth and bring to a boil. Reduce the heat to low and simmer for 20-25 minutes or until the squash is tender.
4. Remove the pot from the heat and let it cool for a few minutes.
5. Using a blender or immersion blender, puree the soup until smooth and creamy.
6. Return the soup to the pot and stir in the heavy cream (if using).
7. Reheat the soup over low heat until it is hot and ready to serve.
8. Ladle the soup into bowls and garnish with fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Low heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 150
Fat: 8g
Carbohydrates: 20g
Protein: 2g
Sodium: 700mg
Substitutions for ingredients:
- Chicken or beef bouillon cubes can be used instead of vegetable bouillon cubes.
- Coconut milk can be used instead of heavy cream for a dairy-free option.
Variations:
- Add a diced apple to the soup for a touch of sweetness.
- Top the soup with croutons or toasted pumpkin seeds for added texture.
- Use roasted butternut squash for a deeper flavor.
Tips and tricks:
- To make the soup even creamier, add more heavy cream or coconut milk.
- If the soup is too thick, add more vegetable broth or water to thin it out.
- For a smoother texture, strain the soup through a fine-mesh sieve before serving.
Storage instructions:
Store the 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 it is hot and bubbly.
Presentation ideas:
Serve the soup in a bowl with a drizzle of olive oil and a sprinkle of fresh parsley.
Garnishes:
Fresh parsley, croutons, toasted pumpkin seeds
Pairings:
Crusty bread, salad, roasted vegetables
Suggested side dishes:
Roasted Brussels sprouts, garlic mashed potatoes, green beans
Troubleshooting advice:
- If the soup is too thin, let it simmer over low heat for a few more minutes to reduce and thicken.
- If the soup is too thick, add more vegetable broth or water to thin it out.
Food safety advice:
- Make sure to cook the soup until the butternut squash is tender and fully cooked.
- Store the soup in the refrigerator within 2 hours of cooking.
Food history:
Butternut squash soup is a classic fall and winter dish that originated in North America. It is often served during Thanksgiving and Christmas.
Flavor profiles:
Creamy, sweet, savory, warm
Serving suggestions:
Serve the soup as a starter or main course with crusty bread and a side salad.
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