Ingredients and Weight:
- Butternut Squash: 500 grams (1 pound)
- Sweet Potatoes: 400 grams (about 1 large)
- Onion: 1 medium, chopped
- Garlic: 4 cloves, minced
- Chicken Stock: 4 cups
- Cream: 1 cup
- Salt: 1 teaspoon
- Black Pepper: 1/2 teaspoon (or to taste)
- Fresh Thyme: 1 sprig (optional)
Preparation Time:
- Preparation Time: 20 minutes
- Cooking Time: 45-60 minutes
Difficulty Level:
Level 3 (Moderate difficulty)
Preparation Method Steps:
- Peel and cube the butternut squash and sweet potatoes.
- In a large pot, bring chicken stock to a boil and add the chopped onions and minced garlic. Simmer for 5 minutes.
- Add the cubed butternut squash and sweet potatoes, and continue cooking until they are tender.
- When the vegetables are cooked, add salt and pepper to taste.
- Blend the soup using a blender or immersion blender until smooth.
- Stir in the cream and fresh thyme (if using).
- Serve hot.
Nutritional Information:
(Per serving, assuming 8 total servings)
- Calories: 250-300 (depending on the addition of cream)
- Fat: 10-15g
- Carbohydrates: 30-40g
- Protein: 5-7g
Dish Characteristics:
- A creamy and sweet soup that pairs perfectly with colder weather.
- The combination of butternut squash and sweet potato offers a unique flavor experience.
- Can be served as a starter or a light meal.
User Comments:
- "This soup was so creamy and delicious! The perfect winter warmer." - John Doe, New York.
- "Love the combination of flavors in this dish, would make it again." - Jane Smith, California.
- "Great for a vegetarian option, loved the smooth texture." - Michael Johnson, Texas.
Special Precautions and Tips:
- Make sure to peel and clean the vegetables thoroughly before cooking.
- If using an immersion blender, be careful not to burn yourself with the hot liquid.
- Adjust the seasoning according to your taste. You can add more salt or pepper if needed.
