Ingredients with Measurements:
- 1 large butternut squash, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, heat olive oil over medium heat. Add onion and garlic and sauté until softened.
2. Add diced butternut squash and broth to the pot. Bring to a boil, then reduce heat and simmer until squash is tender, about 20-25 minutes.
3. Using a blender or immersion blender, puree the soup until smooth.
4. Return the soup to the pot and stir in heavy cream and shredded cheddar cheese until cheese is melted and soup is creamy.
5. Season with salt and pepper to taste.
6. Serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 350
- Fat: 28g
- Carbohydrates: 18g
- Protein: 9g
Substitutions for ingredients:
- Instead of heavy cream, you can use half-and-half or milk for a lighter version of the soup.
- You can use any type of cheese you prefer, such as Gouda or Parmesan.
Variations:
- Add a pinch of nutmeg or cinnamon for a warm, cozy flavor.
- Top with croutons or bacon bits for added texture.
- Add some cooked chicken or sausage for a heartier meal.
Tips and tricks:
- To make peeling and dicing the butternut squash easier, microwave it for a few minutes to soften the skin.
- If the soup is too thick, add more broth or cream to thin it out.
- For a vegan version, use vegetable broth and substitute the cheese with nutritional yeast.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat soup in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the soup in a bread bowl for a fun presentation.
- Garnish with a dollop of sour cream or crème fraîche.
Garnishes:
- Croutons
- Bacon bits
- Sour cream
- Crème fraîche
- Chopped herbs, such as parsley or chives
Pairings:
- Crusty bread
- Salad
- Grilled cheese sandwich
Suggested side dishes:
- Roasted vegetables
- Garlic bread
- Caesar salad
Troubleshooting advice:
- If the soup is too thin, simmer it for a few more minutes to thicken it up.
- If the soup is too thick, add more broth or cream to thin it out.
Food safety advice:
- Make sure to cook the soup until the squash is tender and the soup is heated through to avoid any foodborne illnesses.
Food history:
- Butternut squash soup has been a popular dish in North America since the 19th century.
Flavor profiles:
- Creamy
- Cheesy
- Savory
- Sweet
Serving suggestions:
- Serve the soup as a starter or main course for lunch or dinner.
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