Ingredients with Measurements:
- 2 tablespoons butter
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups Brenntar squash, peeled and cubed
- 4 cups chicken or vegetable broth
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
Special equipment needed:
- Immersion blender or blender
Step-by-step instructions:
1. In a large pot, melt butter over medium heat. Add onion and garlic and cook until softened, about 5 minutes.
2. Add Brenntar squash, broth, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer until the squash is tender, about 20 minutes.
3. Remove from heat and use an immersion blender or transfer to a blender to puree until smooth.
4. Return the soup to the pot and stir in heavy cream and Parmesan cheese. Heat over low heat until heated through.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat for cooking, low heat for heating through.
Serving size:
4-6 servings
Nutritional information:
Per serving (based on 4 servings):
Calories: 235
Fat: 18g
Carbohydrates: 14g
Protein: 6g
Sodium: 820mg
Substitutions for ingredients:
- Brenntar squash can be substituted with butternut squash or pumpkin.
- Heavy cream can be substituted with half-and-half or milk.
- Parmesan cheese can be substituted with Romano or Asiago cheese.
Variations:
- Add cooked bacon or croutons as a garnish.
- Add a pinch of cayenne pepper for a spicy kick.
- Substitute the thyme with sage or rosemary for a different flavor.
Tips and tricks:
- Use an immersion blender for easier cleanup.
- If using a blender, be sure to blend in batches and hold the lid down tightly to prevent hot soup from splattering.
- For a smoother soup, strain the soup through a fine mesh strainer after blending.
Storage instructions:
Refrigerate in an airtight container for up to 3 days.
Reheating instructions:
Heat over low heat until heated through.
Presentation ideas:
Serve in a bowl with a dollop of sour cream and a sprinkle of chopped chives.
Garnishes:
Bacon bits, croutons, sour cream, chopped chives.
Pairings:
Crusty bread, salad, roasted vegetables.
Suggested side dishes:
Grilled cheese sandwich, Caesar salad, roasted Brussels sprouts.
Troubleshooting advice:
- If the soup is too thick, add more broth or cream to thin it out.
- If the soup is too thin, simmer over low heat until it thickens.
Food safety advice:
- Be sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
- Refrigerate leftovers promptly and discard any leftovers that have been sitting at room temperature for more than 2 hours.
Food history:
Brenntar squash is a type of winter squash that is native to North America. It is also known as "Cinderella" squash because of its resemblance to the pumpkin in the fairy tale. This soup is a classic way to enjoy the sweet and nutty flavor of Brenntar squash.
Flavor profiles:
Creamy, sweet, nutty, savory.
Serving suggestions:
Serve as a starter or main course for a cozy fall or winter meal.
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