Ingredients with Measurements:
- 1 medium-sized butternut squash, peeled and cubed
- 1 onion, chopped
- 2 cloves of garlic, minced
- 4 cups of chicken or vegetable broth
- 1 cup of heavy cream
- 1/2 cup of fresh parsley leaves, chopped
- 3 tablespoons of unsalted butter
- Salt and pepper to taste
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, melt the butter over medium heat.
2. Add the chopped onion and minced garlic to the pot and cook until the onion is translucent.
3. Add the cubed butternut squash to the pot and stir to combine.
4. Pour in the chicken or vegetable broth and bring the mixture to a boil.
5. Reduce the heat to low and let the soup simmer for 20-25 minutes, or until the butternut squash is tender.
6. Using a blender or immersion blender, puree the soup until it is smooth and creamy.
7. Return the soup to the pot and stir in the heavy cream.
8. Add the chopped parsley to the soup and stir to combine.
9. Season the soup with salt and pepper to taste.
10. Serve the soup hot, garnished with additional parsley leaves if desired.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat for cooking the onion and garlic
- Low heat for simmering the soup
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 280
- Fat: 20g
- Carbohydrates: 23g
- Protein: 5g
- Fiber: 4g
Substitutions for ingredients:
- Butternut squash can be substituted with pumpkin or acorn squash.
- Heavy cream can be substituted with half-and-half or whole milk.
- Parsley can be substituted with cilantro or chives.
Variations:
- Add a pinch of nutmeg or cinnamon to the soup for a warm and cozy flavor.
- Top the soup with croutons or toasted pumpkin seeds for added crunch.
- Use vegetable broth instead of chicken broth for a vegetarian version of the soup.
Tips and tricks:
- To make the soup even creamier, add a dollop of sour cream or Greek yogurt before serving.
- If the soup is too thick, add more broth or water to thin it out to your desired consistency.
- 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, stirring occasionally, until heated through.
Presentation ideas:
- Serve the soup in individual bowls with a sprig of parsley on top for a simple and elegant presentation.
- Garnish the soup with a drizzle of olive oil or a swirl of sour cream for added flavor and visual appeal.
Garnishes:
- Fresh parsley leaves
- Croutons
- Toasted pumpkin seeds
- Sour cream or Greek yogurt
- Olive oil
Pairings:
- Serve the soup with a crusty baguette or a slice of hearty bread for dipping.
- Pair the soup with a crisp green salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Roasted Brussels sprouts
- Garlic mashed potatoes
- Grilled chicken or fish
Troubleshooting advice:
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
- If the soup is too thick, add more broth or water to thin it out to your desired consistency.
Food safety advice:
- Make sure to cook the butternut squash until it is tender to ensure that it is safe to eat.
- Store the soup in the refrigerator within 2 hours of cooking to prevent bacterial growth.
Food history:
- Velouté is a classic French sauce made with a roux (butter and flour) and a light stock, such as chicken or fish.
- The addition of butternut squash and parsley gives this velouté a unique and flavorful twist.
Flavor profiles:
- Creamy, savory, and slightly sweet from the butternut squash.
- Bright and fresh from the parsley.
Serving suggestions:
- Serve the soup as a starter for a dinner party or holiday meal.
- Enjoy the soup as a comforting and cozy meal on a chilly evening.
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Region: Polish