Ingredients with Measurements:
- 1 medium-sized butternut squash, peeled and cubed
- 1 cup chopped walnuts
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- Salt and pepper to taste
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté until the onion is translucent.
2. Add the butternut squash and 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 simmer for 20-25 minutes, or until the squash is tender.
4. Use an immersion blender or transfer the soup to a blender and puree until smooth.
5. Return the soup to the pot and stir in the heavy cream. Season with salt and pepper to taste.
6. Serve hot, garnished with additional chopped walnuts if desired.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat for sautéing and boiling
- Low heat for simmering
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 350
- Fat: 27g
- Carbohydrates: 22g
- Protein: 7g
- Fiber: 4g
Substitutions for ingredients:
- Chicken broth can be used instead of vegetable broth
- Almonds or pecans can be used instead of walnuts
- Half and half can be used instead of heavy cream for a lighter version
Variations:
- Add a pinch of cinnamon or nutmeg for a warm, spicy flavor
- Top with croutons or a dollop of sour cream for added texture
- Roast the butternut squash and walnuts in the oven before adding to the soup for a deeper flavor
Tips and tricks:
- To make peeling the butternut squash easier, cut off the top and bottom and use a vegetable peeler to remove the skin.
- Toasting the walnuts before adding them to the soup will enhance their nutty flavor.
- If the soup is too thick, add more vegetable broth or cream 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 in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the soup in individual bowls with a swirl of cream and a sprinkle of chopped walnuts on top.
Garnishes:
- Chopped walnuts
- Croutons
- Sour cream
- Chopped parsley
Pairings:
- Crusty bread
- Salad with a vinaigrette dressing
- Roasted vegetables
Suggested side dishes:
- Grilled cheese sandwich
- Caesar salad
- Garlic bread
Troubleshooting advice:
- If the soup is too thin, simmer it for a few more minutes to reduce the liquid.
- If the soup is too thick, add more vegetable broth or cream to thin it out.
Food safety advice:
- Make sure to cook the soup until the butternut squash is tender to ensure it is fully cooked.
Food history:
- Butternut squash soup is a classic fall dish that originated in North America.
Flavor profiles:
- Nutty
- Creamy
- Savory
- Sweet
Serving suggestions:
- Serve the soup as a starter or as a main dish with a side salad or bread.
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