Ingredients with Measurements:
- 2 medium-sized butternut squash, peeled and chopped into cubes
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup heavy cream
Special equipment needed:
- Baking sheet
- Blender or immersion blender
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. In a large bowl, toss the chopped squash, onion, and garlic with olive oil until evenly coated.
3. Spread the mixture onto a baking sheet and roast in the preheated oven for 30-35 minutes or until the squash is tender and lightly browned.
4. Transfer the roasted vegetables to a large pot and add vegetable broth, cinnamon, nutmeg, salt, and black pepper.
5. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes.
6. Using a blender or immersion blender, puree the soup until smooth.
7. Return the soup to the pot and stir in the heavy cream.
8. Heat the soup over low heat until warmed through.
Time:
Preparation time: 15 minutes
Cooking time: 50-55 minutes
Temperature:
Oven temperature: 400°F
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 290
Fat: 20g
Carbohydrates: 25g
Protein: 4g
Sodium: 810mg
Sugar: 7g
Fiber: 4g
Substitutions for ingredients:
- Butternut squash can be substituted with any other type of winter squash.
- Vegetable broth can be substituted with chicken broth or water.
- Heavy cream can be substituted with coconut cream or half-and-half.
Variations:
- Add a tablespoon of honey for a touch of sweetness.
- Add a teaspoon of curry powder for a spicy kick.
- Top with croutons, chopped nuts, or a dollop of sour cream.
Tips and tricks:
- To make the soup creamier, add more heavy cream or coconut cream.
- If the soup is too thick, add more vegetable broth or water.
- To make the soup vegan, substitute heavy cream with coconut cream and use vegetable broth instead of chicken broth.
Storage instructions:
Store the leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat, stirring occasionally, until warmed through.
Presentation ideas:
Serve the soup in a bowl and garnish with chopped herbs, croutons, or a drizzle of olive oil.
Garnishes:
- Chopped herbs (parsley, cilantro, or chives)
- Croutons
- Drizzle of olive oil
- Sour cream or Greek yogurt
Pairings:
- Grilled cheese sandwich
- Caesar salad
- Garlic bread
Suggested side dishes:
- Roasted vegetables (carrots, Brussels sprouts, or sweet potatoes)
- Garlic mashed potatoes
- Crusty bread
Troubleshooting advice:
- If the soup is too thick, add more vegetable broth or water.
- If the soup is too thin, simmer it over low heat until it thickens.
Food safety advice:
- Make sure to cook the squash until it is tender and fully cooked.
- Store the leftover soup in the refrigerator for up to 3 days.
Food history:
Squash soup has been a popular dish in many cultures for centuries. Squash was first cultivated in the Americas and was a staple food for Native Americans.
Flavor profiles:
This soup has a sweet and savory flavor with a hint of cinnamon and nutmeg.
Serving suggestions:
Serve the soup hot with a side of crusty bread or a grilled cheese sandwich.
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