Ingredients with Measurements:
- 2 lbs. butternut squash, peeled and cubed
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tbsp. fresh ginger, grated
- 4 cups vegetable broth
- 1 cup coconut milk
- 2 tbsp. olive oil
- Salt and pepper to taste
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, heat olive oil over medium heat.
2. Add onion and garlic and sauté until onion is translucent.
3. Add butternut squash and ginger and cook for 5 minutes.
4. Pour in vegetable broth and bring to a boil.
5. Reduce heat and let simmer for 20 minutes or until squash is tender.
6. Using a blender or immersion blender, puree the soup until smooth.
7. Return the soup to the pot and stir in coconut milk.
8. Season with salt and pepper to taste.
9. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 220
Fat: 12g
Carbohydrates: 28g
Protein: 3g
Fiber: 5g
Substitutions for ingredients:
- Butternut squash can be substituted with pumpkin or acorn squash.
- Vegetable broth can be substituted with chicken broth.
- Coconut milk can be substituted with heavy cream or almond milk.
Variations:
- Add a pinch of cayenne pepper for a spicy kick.
- Top with croutons or roasted pumpkin seeds for added texture.
- Garnish with fresh cilantro or parsley.
Tips and tricks:
- To make the soup creamier, add more coconut milk or heavy cream.
- For a thicker soup, reduce the amount of vegetable broth.
- Use a sharp knife to easily peel and cube the butternut squash.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat soup in a pot over medium heat until heated through.
Presentation ideas:
Serve soup in a bowl and garnish with fresh herbs or croutons.
Garnishes:
Fresh herbs, croutons, roasted pumpkin seeds.
Pairings:
Crusty bread, salad, roasted vegetables.
Suggested side dishes:
Roasted sweet potatoes, grilled chicken, quinoa salad.
Troubleshooting advice:
- If the soup is too thick, add more vegetable broth or coconut milk.
- If the soup is too thin, reduce the amount of vegetable broth.
Food safety advice:
- Make sure to wash hands and all utensils before and after handling raw ingredients.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Squash soup has been a popular dish for centuries, with variations found in many cultures around the world.
Flavor profiles:
This soup has a sweet and savory flavor with a hint of ginger.
Serving suggestions:
Serve hot with crusty bread and a side salad.
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