Ingredients with Measurements:
- 1 medium-sized butternut squash, peeled and diced
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1/2 cup of walnuts, chopped
- 4 cups of vegetable broth
- 1/2 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. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic and sauté until the onion is translucent.
3. Add the diced butternut squash and chopped walnuts to the pot and stir.
4. Pour in the vegetable broth and bring the mixture to a boil.
5. Reduce the heat to low and let the soup simmer for 20-25 minutes or until the squash is tender.
6. Remove the pot from the heat and let it cool for a few minutes.
7. Using a blender or immersion blender, blend the soup until it is smooth.
8. Return the soup to the pot and stir in the heavy cream.
9. Season the soup with salt and pepper to taste.
10. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Serve hot.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 250
Fat: 18g
Carbohydrates: 20g
Protein: 5g
Substitutions for ingredients:
- You can use any type of winter squash in place of butternut squash.
- Almonds or pecans can be used in place of walnuts.
- Chicken broth can be used in place of vegetable broth.
- Half and half can be used in place of heavy cream.
Variations:
- Add a pinch of cinnamon and nutmeg to the soup for a warm, spicy flavor.
- Top the soup with a dollop of sour cream or crème fraîche before serving.
- Add a handful of spinach or kale to the soup for added nutrition.
Tips and tricks:
- To make the soup creamier, add more heavy cream or blend for a longer period of time.
- If the soup is too thick, add more vegetable broth or water until it reaches your desired consistency.
- Toast the walnuts before adding them to the soup for a nuttier flavor.
Storage instructions:
- Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup on the stove over low heat, stirring occasionally, until it is heated through.
Presentation ideas:
- Serve the soup in a bowl with a sprig of fresh herbs, such as parsley or thyme, on top.
Garnishes:
- Croutons
- Chopped walnuts
- Fresh herbs
Pairings:
- Serve the soup with a crusty bread or a side salad.
Suggested side dishes:
- Roasted vegetables
- Grilled chicken
- Quinoa salad
Troubleshooting advice:
- If the soup is too thin, let it simmer for a few more minutes to reduce the liquid.
- If the soup is too thick, add more vegetable broth or water until it reaches your desired consistency.
Food safety advice:
- Make sure to cook the soup until the butternut squash is tender and the soup is heated through before serving.
Food history:
- Squash soup has been a popular dish in Europe since the 16th century.
Flavor profiles:
- This soup is creamy, nutty, and slightly sweet.
Serving suggestions:
- Serve the soup as a starter for a dinner party or as a cozy meal on a chilly night.
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