Butternut Squash Soup

Ingredients and Weight:

• Butternut squash, peeled and cubed (1.5 lbs)
• Yellow onion, chopped (1 medium)
• Garlic, minced (2 cloves)
• Chicken broth (4 cups)
• Heavy cream (1 cup)
• Ground cinnamon (1/2 tsp)
• Ground nutmeg (1/4 tsp)
• Salt and pepper to taste

Preparation Time:

15 minutes

Cooking Time:

30 minutes

Difficulty Level:

2 (simple)

Preparation Method Steps:

1. Heat olive oil in a large pot over medium heat.
2. Add onion and garlic and cook until softened, about 5 minutes.
3. Add butternut squash and cook, stirring occasionally, until soft, about 10 minutes.
4. Stir in chicken broth, cinnamon, and nutmeg.
5. Bring to a boil, then reduce heat and simmer until squash is very tender, about 15 minutes.
6. Remove from heat and let cool slightly.
7. Use an immersion blender or transfer soup to a regular blender and puree until smooth.
8. Stir in heavy cream and season with salt and pepper to taste.

Nutritional Information:

• Calories: 230
• Fat: 10g
• Carbohydrates: 30g
• Protein: 7g

Dish Characteristics:

• Creamy and velvety texture
• Rich and savory flavor with hints of cinnamon and nutmeg
• Vibrant orange color
• Warm and comforting

User Comments:

• "This soup is absolutely delicious! The butternut squash and heavy cream give it a rich and velvety texture."
• "I love the subtle sweetness of the butternut squash and the warmth of the spices."
• "This is a perfect soup for a chilly fall or winter evening."
• "I've made this soup several times and it's always a hit with my family and friends."
• "The soup is easy to make and can be customized with different seasonings or toppings, such as roasted pumpkin seeds or croutons."

Special Precautions and Tips:

• Be careful when peeling and cutting butternut squash, as the skin can be tough.
• If you don't have an immersion blender, let the soup cool slightly before transferring it to a regular blender.
• Add seasonings to taste, as preferences may vary.