Cold Butternut Squash Soup Recipe
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Description
This cold butternut squash soup recipe is perfect for those hot summer days when you want something refreshing and light. The soup is made with roasted butternut squash, which gives it a rich and creamy flavor. The addition of fresh herbs and spices adds depth and complexity to the dish, making it a satisfying and delicious meal.Prep Time
Preparation for this recipe takes approximately 15 minutes.Cook Time
Cooking time for this recipe is approximately 40 minutes.Ingredients
- 1 large butternut squash, peeled and cubed
- 2 cups vegetable broth
- 1/2 cup heavy cream
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh thyme
- 1/4 cup chopped fresh chives
- 1/4 cup chopped fresh sage
- 1/4 cup chopped fresh rosemary
- 2 cloves garlic, minced
- 1 medium onion, chopped
- Salt and pepper, to taste
- Extra-virgin olive oil, for roasting
Equipment
- Large baking sheet
- Blender or immersion blender
- Large soup pot
- Cutting board
- Knife
- Measuring cups and spoons
Method
- Preheat the oven to 400 degrees F.
- Place the butternut squash cubes on a large baking sheet and drizzle with olive oil. Season with salt and pepper and toss to coat.
- Roast the squash in the oven for 30-35 minutes, or until tender and lightly browned.
- While the squash is roasting, heat a large soup pot over medium heat.
- Add a tablespoon of olive oil to the pot and sauté the onion and garlic until translucent and fragrant, about 5-7 minutes.
- Add the roasted butternut squash to the pot, along with the vegetable broth and herbs.
- Bring the soup to a simmer and cook for 10-15 minutes, or until the flavors have melded together.
- Remove the pot from the heat and allow the soup to cool slightly.
- Using a blender or immersion blender, puree the soup until smooth.
- Stir in the heavy cream and season with salt and pepper, to taste.
- Refrigerate the soup for at least 2 hours, or until completely chilled.
- Serve the cold butternut squash soup garnished with additional fresh herbs, if desired.
Notes
- This soup can be made up to 3 days in advance and stored in an airtight container in the refrigerator.
- If you prefer a thinner soup, add more vegetable broth or heavy cream to achieve your desired consistency.
- You can also substitute other types of squash, such as acorn or kabocha, for the butternut squash.
Nutrition Info
This cold butternut squash soup recipe makes approximately 4 servings. Each serving contains:- Calories: 250
- Total Fat: 15g
- Saturated Fat: 8g
- Cholesterol: 45mg
- Sodium: 410mg
- Total Carbohydrates: 28g
- Dietary Fiber: 6g
- Sugars: 6g
- Protein: 4g
Recipes FAQ
Can I use frozen butternut squash for this recipe?
Yes, you can use frozen butternut squash for this recipe, but be sure to thaw it first and drain any excess liquid before roasting.Can I make this soup vegan?
Yes, you can make this soup vegan by substituting the heavy cream with a non-dairy milk, such as coconut or almond milk.Can I freeze this soup?
Yes, you can freeze this soup for up to 3 months. Just be sure to allow it to cool completely before transferring it to an airtight container and freezing.Recipe Tips
- Be sure to cut the butternut squash into evenly sized cubes to ensure even roasting.
- If you don't have all the fresh herbs on hand, you can use dried herbs instead. Just use about 1/3 of the amount called for in the recipe.
- If you're using an immersion blender, be sure to blend the soup until it's completely smooth to avoid any lumps or chunks.
- Garnish the soup with additional fresh herbs, a drizzle of olive oil, or a dollop of sour cream, if desired.
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