Ingredients and Weight:
- 1 large butternut squash (peeled, seeded, and cut into cubes) - 2.5 lbs
- 1 lb carrots (peeled and chopped)
- 1 onion (chopped) - 12 oz
- 2 cloves garlic (minced) - 1 tsp
- 4 cups low-sodium chicken or vegetable broth
- 1 cup heavy cream
- Salt and black pepper to taste
- Optional: chopped fresh parsley for garnish
Preparation Time:
30 minutes
Cooking Time:
45 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Heat a large pot or Dutch oven over medium heat.
- Add the squash, carrots, onion, and garlic to the pot and cook until softened, about 10 minutes.
- Pour in the broth and bring to a boil. Reduce heat and simmer until the vegetables are very soft, about 30 minutes.
- Puree the soup in a blender until smooth.
- Return the soup to the pot and stir in the heavy cream. Season with salt and pepper to taste.
- Heat through and serve immediately.
Nutritional Information:
Per serving (1 cup):
- Calories: 250
- Fat: 12g
- Saturated fat: 6g
- Cholesterol: 30mg
- Sodium: 480mg
- Carbohydrates: 32g
- Fiber: 5g
- Sugar: 12g
- Protein: 6g
Dish Characteristics:
- Creamy and velvety smooth
- Sweet and savory with a hint of spice
- Warming and comforting
- Perfect for a fall or winter meal
User Comments:
- "This soup is absolutely delicious! It's so creamy and flavorful, and I love the hint of spice."
- "I made this soup for a dinner party last night and it was a huge hit. Everyone raved about how rich and flavorful it was."
- "I'm not a huge fan of butternut squash, but this soup changed my mind. It's so smooth and creamy, with just the right amount of sweetness."
Special Precautions and Tips:
- For a vegan version, omit the heavy cream and use coconut milk or almond milk instead.
- To make the soup ahead of time, puree it and let it cool completely. Store in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat over medium heat before serving.
- If the soup is too thick, add a little more broth or water until desired consistency is reached.
