Comfort with Creamy Butternut Squash Soup
Introduction
Delight in the warmth and richness of Creamy Butternut Squash Soup, a velvety-smooth concoction that embodies the essence of autumn. Crafted from wholesome ingredients and bursting with flavor, this soup offers a comforting embrace on chilly days. With its simple yet elegant preparation, it’s the perfect addition to any meal or as a standalone dish to soothe the soul. Let’s embark on a culinary journey to discover the secrets of this delectable soup.
Ingredients:
- 1 large butternut squash, seeds removed, halved, and scored
- 1 yellow onion, peeled and quartered
- 3 heads of garlic, tops sliced off
- 3 sprigs of thyme
- 1 tsp paprika
- ½ tsp salt & pepper
- 1 tbsp butter
- 2 ½ cups chicken or vegetable broth
- ½ tsp minced ginger
- ½ tsp turmeric
- 1 cup heavy cream
- Optional: Crispy bacon bits for garnish
Equipment:
- Chopping board
- Knife
- Baking sheet
- Baking parchment
- Large pot
- Immersion blender
Instructions:
- Preheat and Prep: Begin by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper for easy cleanup.
- Roasting the Ingredients: Place the halved and scored butternut squash, quartered onion, sliced heads of garlic, and thyme sprigs on the prepared baking sheet. Drizzle with olive oil and sprinkle with paprika, salt, and pepper. Roast in the preheated oven for approximately 40 minutes, or until the butternut squash is tender and caramelized.
- Cooking Process: Once roasted, scoop out the flesh of the butternut squash, discarding the skin. Transfer the roasted vegetables to a large pot. Replace olive oil with butter for added richness. Add minced ginger, turmeric, and chicken or vegetable broth to the pot.
- Blending and Simmering: Using an immersion blender, blend the ingredients until smooth and creamy. Adjust the consistency by adding more broth if needed. Simmer the soup gently over low heat to allow the flavors to meld together.
- Finishing Touch: Stir in heavy cream to lend a luxurious texture to the soup. Season with salt and pepper to taste.
- Garnish and Serve: If desired, garnish each bowl of soup with crispy bacon bits for a savory twist. Serve hot and enjoy the comforting flavors of homemade butternut squash soup.
Additional Information:
Creamy Butternut Squash Soup is not only delicious but also nutritious, offering a wealth of vitamins, minerals, and antioxidants. Butternut squash is rich in vitamin A, vitamin C, and fiber, while garlic and onion add depth of flavor and immune-boosting properties. The addition of ginger and turmeric provides a subtle warmth and earthiness, enhancing both the taste and health benefits of the soup.
This recipe is highly versatile and can be adapted to suit various dietary preferences. For a vegan-friendly option, simply use vegetable broth and omit the heavy cream. Alternatively, customize the toppings to your liking, whether it’s a drizzle of coconut milk, a sprinkle of toasted pumpkin seeds, or a dollop of Greek yogurt.
Whether served as an appetizer, a light lunch, or a comforting dinner, Creamy Butternut Squash Soup is sure to impress with its velvety texture and enticing aroma. Elevate your autumn dining experience with this delightful soup and savor the simple joys of homemade comfort food
Butternut Squash Soup
Servings: 6
Prep Time: 10 mins
Cook Time: 45 mins
Ingredients:
- 1 large butternut squash, seeds removed, halved, and scored
- 1 yellow onion, peeled and quartered
- 3 heads of garlic, tops sliced off
- 3 sprigs of thyme
- 1 tsp paprika
- ½ tsp salt & pepper
- 1 tbsp butter
- 2 ½ cups chicken or vegetable broth
- ½ tsp minced ginger
- ½ tsp turmeric
- 1 cup heavy cream
- Optional: Crispy bacon bits for garnish
Equipment:
- Chopping board
- Knife
- Baking sheet
- Baking parchment
- Large pot
- Immersion blender
Instructions:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Place the butternut squash, onion, garlic, and thyme on the baking sheet. Lightly drizzle them with olive oil and sprinkle paprika, salt, and pepper. Roast for 40 minutes or until the butternut squash is fully cooked. If the onion and garlic are done before the squash, remove them from the sheet pan, allowing the squash to cook for an additional 10 to 15 minutes.
- Remove the cooked butternut squash flesh (discard the skin) and add it, along with the remaining ingredients, to a large pot. Replace olive oil with butter.
- Using an immersion blender, blend until you achieve a smooth and creamy soup. Adjust the amount of chicken or vegetable broth to reach your desired consistency.
- Stir in heavy cream for a rich and creamy texture.
- If desired, garnish the soup with crispy bacon bits for a non-vegan touch.
- Enjoy your delicious butternut squash soup!
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