Ingredients:
- 1 medium butternut squash (about 2-3 pounds), peeled, seeded, and chopped into cubes
- 1 tablespoon olive oil (or butter for a richer flavor)
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 medium carrot, peeled and chopped
- 4 cups vegetable broth (or chicken broth for a non-vegetarian version)
- 1 teaspoon ground ginger (or 1 tablespoon freshly grated ginger)
- 1/2 teaspoon ground cinnamon
- Salt and pepper to taste
- 1/2 cup coconut milk or heavy cream (optional for extra creaminess)
- Fresh parsley or thyme for garnish (optional)
- Optional toppings: A swirl of cream, croutons, or roasted pumpkin seeds for crunch
Instructions:
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Prepare the Butternut Squash:
- Peel the butternut squash, cut it in half, and remove the seeds. Then, chop it into 1-inch cubes.
-
Sauté the Vegetables:
- In a large pot or Dutch oven, heat the olive oil (or butter) over medium heat.
- Add the chopped onion and carrot. Sauté for about 5-7 minutes until the onion becomes translucent and the carrot starts to soften.
- Add the minced garlic and cook for another 1-2 minutes, until fragrant.
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Cook the Squash:
- Add the chopped butternut squash to the pot and stir everything together.
- Sprinkle in the ground ginger and cinnamon. Stir to coat the vegetables in the spices.
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Add the Broth:
- Pour in the vegetable broth and bring the mixture to a boil.
- Reduce the heat and let it simmer for about 20-25 minutes, or until the squash is fork-tender.
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Blend the Soup:
- Once the squash is soft, remove the pot from heat. Use an immersion blender to blend the soup until smooth. Alternatively, you can transfer the soup in batches to a blender and puree it until smooth.
- If you prefer a thinner soup, you can add a little more broth or water at this stage.
-
Add Creaminess (Optional):
- Stir in the coconut milk or heavy cream for a richer, creamier texture.
- Taste and adjust the seasoning with salt and pepper as needed.
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Serve:
- Ladle the soup into bowls, garnish with fresh herbs (such as parsley or thyme), and top with a swirl of cream or your favorite topping.
- Serve with warm crusty bread or a light salad on the side.
Tips:
- For extra flavor: Roast the butternut squash before adding it to the soup. Simply toss the cubes with a bit of olive oil, salt, and pepper, and roast at 400°F (200°C) for 25-30 minutes until tender and caramelized.
- For a spicier kick: Add a pinch of cayenne pepper or a small chopped chili pepper while sautéing the onions and carrots.
- Storage: This soup can be stored in an airtight container in the fridge for up to 4-5 days, or frozen for up to 3 months.
Enjoy your creamy, comforting butternut squash soup! Would you like to adjust any ingredients or explore a variation?
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