Ingredients and Weight:
- Butternut Squash: 500 grams (about 1 pound)
- Cream: 200 ml (about 1 cup)
- Chicken broth: 500 ml (about 2 cups)
- Salt: 1 teaspoon
- Ground nutmeg: 1/4 teaspoon
- Freshly ground black pepper: a few pinches
- Onion: 1 small, chopped
- Garlic: 2 cloves, minced
- Butter: 2 tablespoons
- Thyme: a sprig (optional)
Preparation Time:
- Preparation Time: 30 minutes
- Cooking Time: 45 minutes
Difficulty Level:
Level 3 (Moderate difficulty)
Preparation Method Steps:
- Peel and cube the butternut squash into small pieces.
- In a large pot, bring chicken broth to a boil and add the chopped onion and minced garlic. Simmer for 5 minutes.
- Add the cubed butternut squash and cook until tender, about 20 minutes.
- Once the squash is cooked, add the cream, nutmeg, salt, and pepper. Mix well.
- Using a blender or food processor, puree the soup until smooth. Return to pot if using a blender.
- Bring the soup back to a gentle boil and stir in the butter. Adjust seasoning if necessary.
- Garnish with fresh thyme if desired and serve hot.
Nutritional Information:
- Calories: 250 per serving (assuming 8 servings)
- Fat: 14g
- Carbohydrates: 28g
- Protein: 4g
- Fiber: 4g (approx.)
Dish Characteristics:
- Creamy and rich in flavor, with a slight hint of nutmeg.
- The butternut squash provides a sweet and hearty base for this soup.
- This dish is comforting and warm, perfect for colder weather.
User Comments:
- "This soup was delicious! The flavors were well-balanced and the texture was smooth."
- "I loved the combination of the butternut squash and nutmeg. It was a unique and tasty dish."
- "The soup was quite rich, but the addition of the chicken broth made it well-rounded and not too heavy."
Special Precautions and Tips:
- Be sure to peel and cube the butternut squash into small pieces for even cooking.
- Adjust seasoning according to preference. Some may prefer more salt or nutmeg.
- If desired, you can add a sprinkle of fresh herbs like basil or parsley for additional flavor and color.
