Ingredients and Weight:
- Butternut Squash (peeled and cut into cubes): 500g
- Leeks (washed and sliced): 200g
- Chicken broth: 1 liter
- Heavy cream: 200ml
- Salt: 1 teaspoon
- Black pepper: 1/4 teaspoon
- Fresh herbs (optional, like basil or rosemary)
Preparation Time:
- Preparation: 20 minutes
- Cooking: 40 minutes
- Total: 60 minutes
Difficulty Level:
Level 3 (Moderate difficulty)
Preparation Method Steps:
- In a large pot, bring chicken broth to a boil.
- Add the cubed butternut squash and leeks. Reduce heat to medium and let it simmer for 30 minutes, or until the vegetables are tender.
- Using a blender or food processor, puree the soup until smooth.
- Return the soup to the pot and add the heavy cream, salt, and black pepper. Stir well.
- Adjust seasoning, taste, and add more salt or pepper if needed.
- Garnish with fresh herbs (if using) and serve hot.
Nutritional Information:
(Per serving, assuming 8 servings total)
- Calories: 250
- Fat: 12g
- Carbohydrates: 30g
- Protein: 8g
- Fiber: 5g
Dish Characteristics:
- Creamy and rich in flavor, with a sweet and savory combination from the butternut squash and leeks.
- A comforting and hearty soup that is perfect for colder weather.
- Easy to customize with different herbs and seasonings.
User Comments:
- "This soup was so creamy and delicious! I added a sprinkle of rosemary for a nice herbal flavor." - John Doe
- "I made this for a winter dinner party and it was a hit! The combination of flavors was perfect." - Jane Smith
- "This soup is a great way to use up leftover butternut squash. It's hearty and filling." - Bob Johnson
Special Precautions and Tips:
- Be sure to wash the leeks thoroughly to remove any dirt or impurities.
- For a smoother soup, you can pass the pureed soup through a fine sieve to remove any vegetable fibers.
- Adjust the seasoning according to your taste. Some people might prefer more salt or pepper.
- This soup can be served with crusty bread or as a starter for a more formal meal.
