Ingredients with Measurements:
- 1 medium-sized butternut squash, peeled and cubed
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 4 cups vegetable broth
- 1 cup Tenero rice
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- Salt and pepper to taste
- 1/2 cup heavy cream
- Chopped parsley for garnish
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, heat olive oil over medium heat. Add onion and garlic and sauté until translucent.
2. Add cubed butternut squash, Tenero rice, cinnamon, nutmeg, salt, and pepper. Stir to combine.
3. Pour in vegetable broth and bring to a boil. Reduce heat and let simmer for 20-25 minutes or until the squash is tender.
4. Remove from heat and let cool slightly.
5. Using a blender or immersion blender, puree the soup until smooth.
6. Return the soup to the pot and stir in the heavy cream.
7. Heat the soup over low heat until warmed through.
8. Serve hot, garnished with chopped parsley.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Low heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 250
Fat: 12g
Carbohydrates: 32g
Protein: 4g
Sodium: 800mg
Substitutions for ingredients:
- Tenero rice can be substituted with Arborio rice or any other short-grain rice.
- Heavy cream can be substituted with coconut cream or almond milk for a dairy-free option.
Variations:
- Add roasted pumpkin seeds or croutons for a crunchy texture.
- Substitute butternut squash with pumpkin or sweet potato for a different flavor.
- Add a pinch of cayenne pepper for a spicy kick.
Tips and tricks:
- To make the soup thicker, add more Tenero rice.
- To make the soup thinner, add more vegetable broth.
- If using an immersion blender, be careful not to splash hot soup.
Storage instructions:
Store 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 until warmed through.
Presentation ideas:
Serve the soup in a bowl with a drizzle of olive oil and a sprinkle of chopped parsley.
Garnishes:
Chopped parsley, roasted pumpkin seeds, croutons, or a drizzle of olive oil.
Pairings:
- Serve with a side salad or crusty bread.
- Pair with a light white wine such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Mixed green salad with a citrus vinaigrette.
- Garlic bread or sourdough bread.
Troubleshooting advice:
- If the soup is too thick, add more vegetable broth or water.
- If the soup is too thin, add more Tenero rice or puree more of the butternut squash.
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.
Food history:
- Butternut squash soup is a popular dish in North America and Europe, especially during the fall and winter months.
Flavor profiles:
- The soup has a creamy and slightly sweet flavor with hints of cinnamon and nutmeg.
Serving suggestions:
- Serve the soup as a starter or main dish.
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Region: Italian