BUTTERNUT SQUASH & PUMPKIN SOUP Easy Recipes from tastyrecipes01.com
Description
Squash and pumpkin soup is a classic fall and winter dish that is both comforting and nutritious. The sweet and earthy flavors of squash and pumpkin create a delicious base for a soup that can be customized with different spices and toppings. This article will provide easy recipes for squash and pumpkin soup that can be made with simple ingredients and equipment.
Prep Time
The prep time for these recipes will vary depending on the type of squash or pumpkin used. Generally, it takes around 20 minutes to prepare the squash or pumpkin by peeling, seeding, and chopping it into small pieces.
Cook Time
The cook time for these recipes will also vary depending on the type of squash or pumpkin used. Generally, it takes around 30-45 minutes to cook the soup on the stove.
Ingredients
The ingredients for these recipes are easy to find at most grocery stores and farmers markets. Here are the ingredients for a basic squash and pumpkin soup recipe: - 1 medium-sized squash or pumpkin, peeled, seeded, and chopped into small pieces - 1 onion, chopped - 2 cloves garlic, minced - 4 cups chicken or vegetable broth - 1 cup heavy cream or coconut milk - 1/2 teaspoon cinnamon - Salt and pepper to taste - Olive oil for sautéing
Equipment
The equipment needed for these recipes is minimal and includes: - Large soup pot or Dutch oven - Cutting board - Chef's knife - Immersion blender or regular blender - Wooden spoon or spatula
Method
1. Heat olive oil in a large soup pot or Dutch oven over medium heat. 2. Add chopped onion and sauté for 5-7 minutes until soft and translucent. 3. Add minced garlic and sauté for 1-2 minutes until fragrant. 4. Add chopped squash or pumpkin to the pot and stir to combine with the onions and garlic. 5. Pour in chicken or vegetable broth and bring to a boil. 6. Reduce heat to a simmer and let the soup cook for 20-25 minutes until the squash or pumpkin is soft and tender. 7. Use an immersion blender or regular blender to puree the soup until smooth. 8. Return the soup to the pot and stir in the heavy cream or coconut milk. 9. Season the soup with cinnamon, salt, and pepper to taste. 10. Serve the soup hot with your choice of toppings, such as croutons, chopped herbs, or grated cheese.
Notes
- To save time, you can use pre-cut squash or pumpkin from the grocery store. - If you prefer a thicker soup, use less broth or add a potato to the soup when cooking. - For a vegan version of this soup, use vegetable broth and coconut milk instead of chicken broth and heavy cream.
Nutrition Info
The nutrition information for these recipes will vary depending on the specific ingredients used. Here is the nutrition information for a basic squash and pumpkin soup recipe: - Calories: 250 - Fat: 18g - Carbohydrates: 18g - Protein: 5g - Fiber: 4g - Sugar: 5g
Recipes FAQ
Q: Can I use canned pumpkin instead of fresh pumpkin? A: Yes, you can use canned pumpkin instead of fresh pumpkin. Just make sure to use unsweetened pumpkin puree. Q: Can I freeze the soup? A: Yes, you can freeze the soup for up to 3 months. Let it cool completely before transferring it to a freezer-safe container. Q: Can I use other spices besides cinnamon? A: Yes, you can use other spices such as nutmeg, ginger, or cumin to add flavor to the soup.
Recipe Tips
- To make the soup more filling, add cooked rice or quinoa to the soup before serving. - Roasting the squash or pumpkin before adding it to the soup can add more depth of flavor. - Use a high-powered blender to ensure that the soup is completely smooth and creamy.
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