Ingredients and Weight:
- 2 medium butternut squash (about 1.5 pounds each)
- 1 tablespoon olive oil
- 1 onion, chopped (about 1 cup)
- 2 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cups vegetable broth
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese (optional)
- Fresh parsley, for garnish (optional)
Preparation Time: 15 minutes
Cooking Time: 45-50 minutes
Difficulty Level: 2 (Easy)
Preparation Method Steps:
- Peel and cut the squash into 1-inch cubes.
- Heat the olive oil in a large skillet or Dutch oven over medium heat.
- Add the onion and garlic and cook until softened, about 5 minutes.
- Stir in the squash, oregano, basil, salt, and pepper. Cook for 5 minutes, stirring occasionally.
- Add the vegetable broth and bring to a boil. Reduce heat and simmer, partially covered, for 30-35 minutes, or until the squash is tender.
- Transfer the mixture to a blender and puree until smooth.
- Return the puree to the skillet and stir in the heavy cream.
- Season to taste with additional salt and pepper if needed.
Nutritional Information (per serving, without Parmesan cheese):
- Calories: 250
- Fat: 10g
- Saturated Fat: 5g
- Carbohydrates: 35g
- Protein: 5g
Dish Characteristics:
- Creamy and flavorful
- Perfect for a meatless meal
- Can be served with any type of pasta
- Can be garnished with Parmesan cheese, fresh herbs, or roasted vegetables
User Comments:
- "This sauce is delicious! It's so creamy and flavorful, and the squash adds a nice sweetness."
- "I love that this sauce is vegetarian and still so satisfying. It's a great way to get your vegetables in."
- "This sauce is so easy to make and can be customized to your liking. I added some roasted tomatoes and zucchini, and it was fantastic."
Special Precautions and Tips:
- Be careful when cutting the squash, as it can be slippery.
- For a richer flavor, use roasted squash instead of boiled squash.
- This sauce can be made ahead of time and reheated when ready to serve.
