Ingredients with Measurements:
- 2 lbs. butternut squash, peeled and cubed
- 1 large onion, chopped
- 3 garlic cloves, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 tbsp. olive oil
- 1 tsp. ground cinnamon
- 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 chopped onions and garlic, and sauté until onions are translucent.
2. Add cubed butternut squash, cinnamon, salt, and pepper. Stir to combine.
3. Pour in chicken or vegetable broth, and bring to a boil.
4. Reduce heat to low, and let simmer for 20-25 minutes or until squash is tender.
5. Remove from heat, and let cool slightly.
6. Using a blender or immersion blender, puree the soup until smooth.
7. Return the soup to the pot, and stir in heavy cream.
8. Heat the soup over low heat until warmed through.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Low heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 300
- Fat: 20g
- Carbohydrates: 28g
- Protein: 5g
- Fiber: 5g
Substitutions for ingredients:
- Butternut squash can be substituted with any other type of winter squash.
- Heavy cream can be substituted with coconut cream or milk for a dairy-free 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 the soup thicker, reduce the amount of broth used.
- For a smoother texture, strain the soup through a fine-mesh sieve.
- If the soup is too thick, add more broth or cream to thin it out.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Heat the soup over low heat until warmed through.
Presentation ideas:
- Serve the soup in individual bowls with a drizzle of olive oil and a sprinkle of cinnamon on top.
Garnishes:
- Croutons, roasted pumpkin seeds, sour cream, or Greek yogurt.
Pairings:
- Serve with a side salad or a crusty bread.
Suggested side dishes:
- Mixed greens salad with vinaigrette dressing
- Garlic bread
Troubleshooting advice:
- If the soup is too thin, let it simmer for a few more minutes to reduce the liquid.
- 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 prevent any foodborne illnesses.
Food history:
- Squash soup has been a staple in many cultures for centuries, and is often served during the fall and winter months.
Flavor profiles:
- Creamy, savory, and slightly sweet with a hint of cinnamon.
Serving suggestions:
- Serve the soup as a starter or as a main course with a side salad or bread.
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