Butternut Squash Soup

Butternut Squash Soup

Ingredients

  • 1 large butternut squash (about 2 1/2 pounds), peeled, seeded, and cut into 1-inch cubes
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 4 cups chicken or vegetable broth
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground cinnamon
  • Salt and pepper, to taste
  • 2 tablespoons honey
  • 1/2 cup heavy cream (optional)

Instructions

  1. Preheat and Roast: Preheat the oven to 400°F (200°C). Spread the cubed squash on a baking sheet and roast until tender, about 25-30 minutes.
  2. Sauté Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and minced garlic and cook until the onion is translucent, about 5-7 minutes.
  3. Combine Ingredients: Add the roasted butternut squash cubes, chicken or vegetable broth, ground cumin, ground coriander, ground cinnamon, salt, and pepper to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes.
  4. Blend: Using an immersion blender, puree the soup until smooth directly in the pot. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth. Be cautious when blending hot liquids to avoid splattering.
  5. Add Honey and Cream: Stir in the honey and heavy cream, if using. Taste the soup and adjust the seasoning as needed.
  6. Serve: Serve the butternut squash soup hot, garnished with a drizzle of heavy cream and a sprinkle of chopped fresh herbs, such as parsley or chives, if desired. Enjoy the comforting flavors!

Tips

  • Roasting: Roasting the butternut squash enhances its natural sweetness and adds depth to the flavor of the soup.
  • Blending: If you prefer a chunkier texture, you can blend only a portion of the soup and leave some of the squash pieces whole.
  • Adjusting Seasoning: Taste the soup before serving and adjust the seasoning with more salt, pepper, or spices according to your preference.
  • Garnishes: Consider adding a sprinkle of toasted pumpkin seeds or a swirl of yogurt for additional texture and flavor.

Enjoy this delicious and comforting butternut squash soup as a starter or a main dish!

 

Butternut Squash Soup

Ingredients:

  • 1 large butternut squash (about 2 1/2 pounds), peeled, seeded, and cut into 1-inch cubes
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 4 cups chicken or vegetable broth
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground cinnamon
  • Salt and pepper, to taste
  • 2 tablespoons honey
  • 1/2 cup heavy cream (optional)

Instructions:

  1. Preheat the oven to 400°F (200°C). Spread the cubed squash on a baking sheet and roast until tender, about 25-30 minutes.
  2. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and minced garlic and cook until the onion is translucent, about 5-7 minutes.
  3. Add the roasted butternut squash cubes, chicken or vegetable broth, ground cumin, ground coriander, ground cinnamon, salt, and pepper to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes.
  4. Using an immersion blender, puree the soup until smooth directly in the pot. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth. Be cautious when blending hot liquids to avoid splattering.
  5. Stir in the honey and heavy cream, if using. Taste the soup and adjust the seasoning as needed.
  6. Serve the butternut squash soup hot, garnished with a drizzle of heavy cream and a sprinkle of chopped fresh herbs, such as parsley or chives, if desired. Enjoy the comforting flavors!

Ingredients:

  • 1 large butternut squash (about 2 1/2 pounds), peeled, seeded, and cut into 1-inch cubes
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 4 cups chicken or vegetable broth
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground cinnamon
  • Salt and pepper, to taste
  • 2 tablespoons honey
  • 1/2 cup heavy cream (optional)

 

 

Instructions:

  1. Preheat the oven to 400°F (200°C). Spread the squash on a baking sheet and roast until tender, 25-30 minutes.
  2. In a large pot or Dutch oven, heat the oil over medium heat. Add the onion and garlic and cook until the onion is translucent, 5-7 minutes.
  3. Add the roasted squash, broth, cumin, coriander, cinnamon, salt, and pepper to the pot. Bring to a boil, then reduce the heat to low and simmer for 20 minutes.
  4. Using an immersion blender, puree the soup until smooth. Alternatively, you can transfer the soup to a blender and puree it in batches. Be careful when blending hot liquids!
  5. Stir in the honey and heavy cream (if using). Taste and adjust the seasoning as needed.
  6. Serve the soup hot, garnished with a drizzle of heavy cream and a sprinkle of chopped fresh herbs, if desired. Enjoy!

Article Categories:
Soup Recipes

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