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Butternut Squash Soup Maker Recipe

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Butternut Squash & Coconut Soup SupperWorks
Butternut Squash & Coconut Soup SupperWorks from supperworks.com

Description

This recipe is a simple, yet delicious way to make butternut squash soup using a soup maker. The soup maker allows you to quickly and easily create a smooth and creamy soup without any fuss or mess. The combination of butternut squash, onion, and garlic creates a flavorful base, while the addition of vegetable broth and cream gives the soup a rich and velvety texture. This soup is perfect for a cozy night in or as a starter for a dinner party.

Prep Time

The prep time for this recipe is minimal. It should take about 10 minutes to chop up the vegetables and measure out the ingredients.

Cook Time

The cook time for this recipe is approximately 25 minutes in the soup maker.

Ingredients

  • 1 medium-sized butternut squash, peeled, seeded, and chopped into small pieces
  • 1 medium-sized onion, chopped
  • 3 cloves of garlic, minced
  • 4 cups of vegetable broth
  • 1/2 cup of heavy cream
  • 2 tablespoons of olive oil
  • 1 teaspoon of salt
  • 1/2 teaspoon of black pepper

Equipment

  • Soup maker
  • Cutting board
  • Knife
  • Measuring cups and spoons
  • Spatula

Method

  1. Heat the olive oil in a pan over medium heat. Add the chopped onion and garlic and sauté until the onion is translucent (about 5 minutes).
  2. Add the chopped butternut squash to the pan and sauté for another 5 minutes.
  3. Transfer the sautéed vegetables to the soup maker.
  4. Add the vegetable broth, salt, and black pepper to the soup maker.
  5. Set the soup maker to the smooth soup setting and let it run its cycle (around 25 minutes).
  6. Once the soup maker has finished, add the heavy cream and stir well.
  7. Use a spatula to transfer the soup to bowls and serve hot.

Notes

  • If you prefer a thinner soup, add more vegetable broth to the soup maker.
  • For a vegan version of this recipe, omit the heavy cream and use coconut cream instead.
  • This soup can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition Info

This recipe yields approximately 6 servings. Each serving contains:
  • Calories: 178
  • Fat: 10g
  • Saturated Fat: 4g
  • Cholesterol: 20mg
  • Sodium: 849mg
  • Carbohydrates: 21g
  • Fiber: 3g
  • Sugar: 6g
  • Protein: 3g

Recipes FAQ

What is a soup maker?

A soup maker is a kitchen appliance that allows you to quickly and easily make soups, stews, and other blended dishes. It typically has a heating element, a blender blade, and a timer that allows you to set the cooking time and temperature.

Can I make this soup without a soup maker?

Yes, you can make this soup without a soup maker. Simply sauté the vegetables in a pot, add the vegetable broth, and let the soup simmer until the vegetables are tender. Then, transfer the soup to a blender and blend until smooth. Finally, add the heavy cream and stir well.

Can I use chicken broth instead of vegetable broth?

Yes, you can use chicken broth instead of vegetable broth if you prefer. However, this will make the soup non-vegetarian.

Recipe Tips

  • Make sure to peel and seed the butternut squash before chopping it into small pieces.
  • If you don't have heavy cream, you can substitute it with milk or half-and-half.
  • For a spicier version of this soup, add a pinch of cayenne pepper or red pepper flakes.
  • You can garnish the soup with croutons, chopped herbs, or a drizzle of olive oil before serving.

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