Ingredients and Weight:
- Butternut squash, peeled, seeded, and cubed (3 pounds)
- Olive oil (3 tablespoons)
- Salt and pepper (to taste)
- Onion, chopped (1 medium)
- Celery, chopped (2 stalks)
- Carrots, chopped (2 medium)
- Chicken broth (4 cups)
- Heavy cream (1 cup)
- Nutmeg (1/4 teaspoon)
Preparation Time:
25 minutes
Cooking Time:
60 minutes
Difficulty Level:
2/5
Preparation Method Steps:
- Preheat oven to 400°F (200°C).
- Toss butternut squash cubes with olive oil, salt, and pepper.
- Spread squash on a baking sheet and roast for 30-40 minutes, or until tender and slightly browned.
- While squash roasts, sauté onion, celery, and carrots in a large pot over medium heat until softened.
- Add roasted squash, chicken broth, and nutmeg to the pot.
- Bring to a boil, then reduce heat and simmer for 30 minutes.
- Puree soup using an immersion blender or in a regular blender.
- Stir in heavy cream and heat through.
Nutritional Information:
- Calories: 300 per serving
- Protein: 5 grams per serving
- Carbohydrates: 30 grams per serving
- Fat: 15 grams per serving
Dish Characteristics:
- Creamy and velvety texture
- Sweet and savory flavors with hints of nutmeg
- Vibrant orange color
- Cozy and comforting dish
User Comments:
- "This soup is so flavorful and satisfying. The roasted squash adds a delicious sweetness."
- "I love the creamy texture and subtle nutmeg flavor. It's perfect for a cold fall day."
- "I used vegetable broth instead of chicken broth to make it vegetarian-friendly and it was just as good."
Special Precautions and Tips:
- Use ripe butternut squash for optimal flavor and sweetness.
- Do not overcook the roasted squash, as it will become mushy.
- Serve soup garnished with toasted pumpkin seeds or croutons for extra crunch.
