Ingredients with Measurements:
- 1 medium-sized butternut squash, peeled and cubed
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 cup of walnuts, chopped
- 4 cups of vegetable broth
- 1 cup of heavy cream
- 2 tablespoons of olive oil
- 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 cubed butternut squash and chopped walnuts to the pot, and stir to combine.
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, or until the squash is tender.
4. Using a blender or immersion blender, puree the soup until it is smooth and creamy.
5. Return the soup to the pot, and stir in the heavy cream. Heat the soup over low heat until it is warmed through.
6. Season the soup with salt and pepper to taste.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
Temperature:
Medium heat for sautéing, low heat for simmering and warming through
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 25g
Carbohydrates: 25g
Protein: 8g
Sodium: 500mg
Substitutions for ingredients:
- Instead of butternut squash, you can use pumpkin or acorn squash.
- Instead of walnuts, you can use pecans or almonds.
- Instead of heavy cream, you can use coconut cream or cashew cream for a vegan option.
Variations:
- Add a pinch of cinnamon or nutmeg for a warm and cozy flavor.
- Top the soup with crumbled feta cheese or goat cheese for a tangy contrast.
- Garnish the soup with a drizzle of honey or maple syrup for a touch of sweetness.
Tips and tricks:
- To make the soup extra creamy, add a potato or two to the pot along with the squash and walnuts.
- Toast the walnuts in a dry pan before adding them to the soup for a deeper nutty flavor.
- 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 4 days.
Reheating instructions:
Reheat the soup in a pot over low heat, stirring occasionally, until it is warmed through.
Presentation ideas:
Serve the soup in individual bowls, and garnish each bowl with a swirl of cream and a sprinkle of chopped walnuts.
Garnishes:
- Chopped walnuts
- Cream or coconut cream
- Feta cheese or goat cheese
- Honey or maple syrup
Pairings:
- Crusty bread or garlic bread
- Salad with a tangy vinaigrette
- Roasted vegetables
Suggested side dishes:
- Roasted Brussels sprouts
- Grilled chicken or tofu
- Quinoa or brown rice
Troubleshooting advice:
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
- If the soup is too thick, add more vegetable broth or water to thin it out.
Food safety advice:
- Make sure to cook the soup until the squash is tender and the walnuts are cooked through.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Sopa de Nueces y Calabaza is a traditional soup from the Spanish region of Extremadura, where butternut squash and walnuts are abundant. The soup is often served during the fall and winter months, when the squash is in season.
Flavor profiles:
Creamy, nutty, savory, and slightly sweet.
Serving suggestions:
Serve the soup as a comforting and cozy meal on a chilly day, or as a starter for a dinner party.
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