Ingredients with Measurements:
- 1 large butternut squash, peeled, seeded, and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- 1 teaspoon ground cinnamon
- Salt and pepper to taste
Special Equipment Needed:
- Blender or immersion blender
Step-by-Step Instructions:
1. Heat olive oil in a large pot over medium heat.
2. Add chopped onion and minced garlic and sauté until softened.
3. Add cubed butternut squash, ground cinnamon, salt, and pepper. Stir to combine.
4. Pour in chicken or vegetable broth and bring to a boil.
5. Reduce heat and simmer for 20-25 minutes or until the butternut squash is tender.
6. Remove from heat and let cool slightly.
7. Using a blender or immersion blender, puree the soup until smooth.
8. Return the soup to the pot and stir in heavy cream.
9. Heat the soup over low heat until warmed through.
10. Serve hot and enjoy!
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat for sautéing and simmering, low heat for warming the soup
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 290
Fat: 22g
Carbohydrates: 22g
Protein: 4g
Sodium: 800mg
Substitutions for ingredients:
- Instead of heavy cream, use coconut cream for a dairy-free option.
- Use vegetable broth instead of chicken broth for a vegetarian or vegan option.
Variations:
- Add a pinch of cayenne pepper for a spicy kick.
- Top with croutons or roasted pumpkin seeds for added texture.
- Garnish with a dollop of sour cream or Greek yogurt.
Tips and Tricks:
- To make peeling and cubing the butternut squash easier, microwave it for 2-3 minutes to soften the skin.
- Use an immersion blender for a smoother and easier blending process.
- Adjust the amount of cinnamon to your personal taste.
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 and garnish with a sprig of fresh thyme or a drizzle of olive oil.
Garnishes:
- Croutons
- Roasted pumpkin seeds
- Sour cream or Greek yogurt
- Fresh thyme
Pairings:
- Crusty bread
- Grilled cheese sandwich
- Salad
Suggested Side Dishes:
- Roasted vegetables
- Garlic bread
- Caesar salad
Troubleshooting Advice:
- If the soup is too thick, add more broth or cream to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce the liquid.
Food Safety Advice:
- Make sure the soup is heated to at least 165°F to kill any harmful bacteria.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food History:
- Butternut squash is native to North America and was first cultivated by Native Americans.
Flavor Profiles:
- Creamy
- Sweet
- Savory
- Warm
Serving Suggestions:
- Serve as a starter for a fall or winter dinner party.
- Enjoy as a cozy lunch on a chilly day.
- Pair with a glass of white wine for a sophisticated meal.
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