Ingredients with Measurements:
- 1 medium-sized butternut squash, peeled and diced
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- 1 tablespoon fresh sage, chopped
- Salt and pepper, to taste
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté until the onion is translucent.
2. Add the diced butternut squash and sage to the pot and stir to combine.
3. Pour in the vegetable broth and bring to a boil. Reduce heat and let simmer until the butternut squash is tender.
4. Remove from heat and let cool slightly. Using a blender or immersion blender, puree the soup until smooth.
5. Return the soup to the pot and stir in the heavy cream. Season with salt and pepper to taste.
6. Heat the soup over low heat until warmed through.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Low heat
Serving size:
4 servings
Nutritional information:
Calories: 280
Fat: 22g
Carbohydrates: 20g
Protein: 4g
Sodium: 800mg
Fiber: 4g
Sugar: 7g
Substitutions for ingredients:
- Vegetable broth can be substituted with chicken broth or water.
- Heavy cream can be substituted with coconut cream or milk for a dairy-free option.
- Fresh sage can be substituted with dried sage.
Variations:
- Add a pinch of nutmeg or cinnamon for a warm, cozy flavor.
- Top with croutons or roasted pumpkin seeds for added texture.
- Add a dollop of sour cream or Greek yogurt for a tangy twist.
Tips and tricks:
- To make peeling the butternut squash easier, cut off the top and bottom, then slice in half lengthwise. Use a spoon to scoop out the seeds and pulp, then peel the skin with a vegetable peeler.
- For a smoother soup, strain the pureed mixture through a fine-mesh sieve before adding the heavy cream.
- If the soup is too thick, add more vegetable broth or water to thin it out.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup over low heat on the stovetop, stirring occasionally, until warmed through.
Presentation ideas:
Serve the soup in a bowl or mug with a sprig of fresh sage on top.
Garnishes:
- Croutons
- Roasted pumpkin seeds
- Sour cream or Greek yogurt
- Chopped fresh parsley or chives
Pairings:
- Crusty bread or rolls
- Grilled cheese sandwich
- Salad with a tangy vinaigrette
Suggested side dishes:
- Roasted vegetables
- Mashed potatoes
- Grilled chicken or fish
Troubleshooting advice:
- If the soup is too thick, add more vegetable broth or water to thin it out.
- If the soup is too thin, let it simmer on the stovetop for a few more minutes to reduce and thicken.
Food safety advice:
- Make sure to thoroughly wash and peel the butternut squash before using.
- Store leftover soup in the refrigerator within 2 hours of cooking.
- Reheat leftover soup to an internal temperature of 165°F (74°C) before consuming.
Food history:
Bisque is a creamy soup traditionally made with shellfish, but this recipe uses butternut squash as a vegetarian alternative.
Flavor profiles:
This soup has a warm, earthy flavor from the butternut squash and sage, with a creamy and slightly sweet finish.
Serving suggestions:
Serve the soup as a cozy and comforting meal on a chilly day.
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