Ingredients with Measurements:
- 1 medium-sized butternut squash, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 4 cups vegetable broth
- 1 cup crumbled djathë cheese
- Salt and pepper to taste
Special equipment needed:
- Immersion blender or regular blender
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté until the onion is translucent.
2. Add the cubed butternut squash to the pot and stir to combine with the onion and garlic. Cook for 5-7 minutes until the squash starts to soften.
3. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low and let the soup simmer for 20-25 minutes until the squash is completely tender.
4. Using an immersion blender or regular blender, puree the soup until it is smooth and creamy.
5. Return the soup to the pot and stir in the crumbled djathë cheese until it is melted and fully incorporated.
6. Season the soup with salt and pepper to taste.
7. Serve the soup hot, garnished with additional crumbled djathë cheese and a sprinkle of black pepper.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat for sautéing onions and garlic
- Low heat for simmering soup
Serving size:
- 4 servings
Nutritional information:
- Calories: 180
- Fat: 8g
- Carbohydrates: 23g
- Protein: 8g
Substitutions for ingredients:
- Vegetable broth can be substituted with chicken broth or water
- Djathë cheese can be substituted with feta cheese or goat cheese
Variations:
- Add a pinch of cayenne pepper for a spicy kick
- Top the soup with roasted pumpkin seeds or croutons for added texture
Tips and tricks:
- Use a sharp knife to easily peel and cube the butternut squash
- For a smoother soup, strain it through a fine-mesh sieve after blending
- Make a double batch and freeze the leftovers for a quick and easy meal later on
Storage instructions:
- Store the soup in an airtight container in the refrigerator for up to 5 days
Reheating instructions:
- Reheat the soup in a pot over medium heat until it is heated through
Presentation ideas:
- Serve the soup in individual bowls with a drizzle of olive oil and a sprinkle of black pepper on top
Garnishes:
- Crumbled djathë cheese
- Black pepper
- Roasted pumpkin seeds
- Croutons
Pairings:
- Crusty bread
- Salad with a tangy vinaigrette
Suggested side dishes:
- Grilled cheese sandwich
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken
Food safety advice:
- Make sure to properly store and refrigerate any leftover soup to prevent foodborne illness
Food history:
- Djathë cheese is a traditional Albanian cheese made from sheep's milk
Flavor profiles:
- Creamy, savory, slightly sweet
Serving suggestions:
- Serve the soup as a comforting and satisfying meal on its own or as a starter to a larger meal
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Region: Albanian