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Covent Garden Butternut Squash Soup Recipe

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Easy Butternut Squash Soup Recipe Adventures of Kids Creative Chaos
Easy Butternut Squash Soup Recipe Adventures of Kids Creative Chaos from www.kidscreativechaos.com

Description

This creamy butternut squash soup is a perfect dish for a chilly fall day. The combination of sweet butternut squash, savory herbs, and a touch of cream makes this soup a crowd-pleaser. The recipe is easy to follow and requires minimal effort, making it a great option for a busy weeknight meal.

Prep Time

The prep time for this recipe is about 15 minutes.

Cook Time

The cook time for this recipe is around 45 minutes.

Ingredients

  • 1 large butternut squash
  • 1 onion
  • 3 cloves of garlic
  • 4 cups vegetable broth
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • 1/2 cup heavy cream
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Equipment

  • Large soup pot
  • Immersion blender or regular blender
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons

Method

  1. Peel and dice the butternut squash into small pieces.
  2. Chop the onion and garlic.
  3. In a large soup pot, heat the olive oil over medium heat.
  4. Add the onion and garlic and cook until translucent, stirring occasionally.
  5. Add the butternut squash, dried sage, dried thyme, and vegetable broth.
  6. Bring to a boil, then reduce heat to low and simmer for 30 minutes, or until the squash is tender.
  7. Using an immersion blender or regular blender, puree the soup until smooth.
  8. Stir in the heavy cream and season with salt and pepper to taste.
  9. Simmer for an additional 5-10 minutes until heated through.
  10. Serve hot and enjoy!

Notes

  • If you don't have vegetable broth, you can use chicken broth instead.
  • If you don't have an immersion blender, you can use a regular blender but be careful as the soup will be hot.
  • You can garnish the soup with croutons, chopped parsley, or a dollop of sour cream.

Nutrition Info

This recipe yields about 4-6 servings. Each serving contains approximately:
  • Calories: 200
  • Protein: 4g
  • Carbohydrates: 25g
  • Fat: 10g
  • Saturated Fat: 4g
  • Cholesterol: 20mg
  • Sodium: 600mg
  • Fiber: 4g
  • Sugar: 6g

Recipes FAQ

Can I freeze the leftover soup?

Yes, this soup freezes well. Allow the soup to cool completely before transferring it to a freezer-safe container. It can be stored in the freezer for up to 3 months.

Can I use a different type of squash?

Yes, you can use a different type of squash if you prefer. Acorn squash or pumpkin would both work well in this recipe.

Can I make this soup vegan?

Yes, you can make this soup vegan by using coconut cream instead of heavy cream and vegetable broth instead of chicken broth.

Recipe Tips

  • Make sure to dice the butternut squash into small pieces so that it cooks evenly.
  • For a thicker soup, reduce the amount of vegetable broth by 1-2 cups.
  • If you prefer a spicier soup, add a pinch of cayenne pepper or red pepper flakes.
  • This soup can be made ahead of time and reheated on the stove or in the microwave.

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