Ingredients with Measurements:
- 1 large butternut squash, peeled and cubed
- 1 onion, chopped
- 4 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tbsp olive oil
- 2 tbsp fresh sage, chopped
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Blender or immersion blender
Step-by-step instructions:
1. Preheat oven to 400°F.
2. Place butternut squash cubes on a baking sheet and drizzle with olive oil. Season with salt and pepper.
3. Roast in the oven for 25-30 minutes or until tender and lightly browned.
4. In a large pot, sauté onion and garlic in olive oil until softened.
5. Add roasted butternut squash and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 10-15 minutes.
6. Add chopped sage and heavy cream to the pot. Use an immersion blender or transfer the soup to a blender and blend until smooth.
7. Season with salt and pepper to taste.
8. Serve hot with a garnish of fresh sage leaves.
- Time:
Preparation time: 15 minutes
- Cooking time: 40 minutes
Temperature:
- Oven temperature: 400°F
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 250
- Fat: 18g
- Carbohydrates: 20g
- Protein: 3g
- Fiber: 3g
Substitutions for ingredients:
- Vegetable broth can be substituted with chicken broth or water.
- Heavy cream can be substituted with coconut cream or almond milk for a dairy-free option.
Variations:
- Add a pinch of nutmeg or cinnamon for a warm, cozy flavor.
- Top with croutons or roasted pumpkin seeds for added texture.
- Swap out the butternut squash for pumpkin or sweet potato for a different flavor profile.
Tips and tricks:
- To make the soup thicker, reduce the amount of vegetable broth used.
- To make the soup thinner, add more vegetable broth or water.
- For a smoother texture, strain the soup through a fine mesh strainer before serving.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat soup on the stove over medium heat until heated through.
Presentation ideas:
- Serve in a bowl with a drizzle of olive oil and a sprinkle of fresh sage leaves.
Garnishes:
- Fresh sage leaves
- Croutons
- Roasted pumpkin seeds
Pairings:
- Serve with a side salad or crusty bread for a complete meal.
Suggested side dishes:
- Mixed greens salad with a balsamic vinaigrette
- Garlic bread
Troubleshooting advice:
- If the soup is too thick, add more vegetable broth or water until desired consistency is reached.
- If the soup is too thin, simmer on the stove until it thickens.
Food safety advice:
- Make sure to thoroughly wash and peel the butternut squash before using.
- Store leftover soup in the refrigerator and consume within 3 days.
Food history:
- Butternut squash soup has been a popular dish in North America since the 19th century.
Flavor profiles:
- Creamy, savory, and slightly sweet with a hint of sage.
Serving suggestions:
- Serve as a starter or main course for a cozy fall or winter meal.
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