Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups butternut squash, peeled and cubed
- 4 cups vegetable broth
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup heavy cream
- 2 tablespoons chopped fresh parsley
Special Equipment Needed:
- Large pot
- Blender
Step-by-Step Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the carrots and celery and cook for an additional 5 minutes.
4. Add the butternut squash and vegetable broth and bring to a boil.
5. Reduce the heat to low and simmer for 15 minutes, or until the squash is tender.
6. Remove from heat and let cool slightly.
7. Transfer the soup to a blender and blend until smooth.
8. Return the soup to the pot and stir in the nutmeg, cinnamon, ginger, allspice, salt, and pepper.
9. Simmer for an additional 10 minutes.
10. Stir in the heavy cream and parsley and simmer for an additional 5 minutes.
11. Serve warm.
Time:
Preparation Time: 15 minutes
Cooking Time: 35 minutes
Temperature: Medium-Low
Serving Size: 4-6
Nutritional Information:
Calories: 250
Fat: 16 g
Carbohydrates: 21 g
Protein: 5 g
Substitutions for Ingredients
- Olive oil can be substituted with coconut oil.
- Heavy cream can be substituted with coconut cream.
- Parsley can be substituted with cilantro.
Variations:
- Add 1/2 cup cooked bacon for a smoky flavor.
- Add 1/2 cup cooked quinoa for added protein.
- Add 1/2 cup cooked wild rice for added texture.
Tips and Tricks:
- To make the soup creamier, add an additional 1/4 cup of heavy cream.
- To make the soup spicier, add 1/4 teaspoon of cayenne pepper.
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 warmed through.
Presentation Ideas:
Serve the soup in individual bowls and top with a dollop of sour cream and a sprinkle of chopped parsley.
Garnishes:
Sour cream, parsley, bacon, quinoa, wild rice
Pairings:
Serve with a side salad and crusty bread.
Suggested Side Dishes:
Salad, crusty bread
Troubleshooting Advice:
If the soup is too thick, add an additional 1/4 cup of vegetable broth.
Food Safety Advice:
Refrigerate leftovers within 2 hours of cooking.
Food History:
Butternut squash is native to North America and has been used in cooking for centuries.
Flavor Profiles:
This soup has a sweet and savory flavor with hints of nutmeg, cinnamon, ginger, and allspice.
Serving Suggestions:
Serve with a side of crusty bread and a side salad.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A