Hi, welcome to solsarin site, in this post we want to talk about“pioneer woman butternut squash soup”,
stay with us.
For the soup: Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until beginning to soften, about 5 minutes. Add the squash and cook, stirring occasionally, until beginning to brown around the edges, 8 to 10 minutes. So, Add the garlic and cook for another minute. Pour in the chicken stock, add the thyme and sage and bring to a simmer. Simmer until the squash is very soft, 10 to 15 minutes. Stir in the heavy cream. Puree using an immersion blender. Season with salt and pepper. Serve immediately, or let cool completely, pour into freezer bags,and freeze.
Preheat the oven to 220 ° C.
Cut the squash in half lengthwise and core it with seeds. Place squash, cut side up, and onion on a baking sheet. Add salt and a drizzle of olive oil. Bake for 55 to 60 minutes or until the butternut squash is tender and starting to brown.
Scrape the flesh of the squash and place it in the bowl of a blender with the peeled roasted onion. Add 250 ml of the chicken broth and mix until the mixture is smooth.
Pour the mixture into a saucepan, add the remaining broth, cream and honey. Heat over medium heat until the soup is heated through. Serve with sour cream and good nut bread.
By far the best butternut squash soup ever, with the help of those crisp bacon bits blended right into the soup!
2 tablespoons olive oil
1 medium yellow onion, very finely chopped
3 cloves garlic, grated
1 (15-ounce) can pumpkin purée (about 2 cups)
2 tablespoons fresh thyme leaves, plus more for serving
3/4 teaspoon kosher salt
1/2 teaspoon ground cumin
1/4 teaspon freshly ground black pepper1/8 teaspoon ground ginger
1/8 teaspoon cayenne pepper
2 cups low-sodium vegetable broth
2 tablespoons maple syrup
2 tablespoons heavy cream
Toasted pumpkin seeds and flaky sea salt, for serving (optional)
Cook the aromatics. Heat the olive oil in a medium saucepan over medium heat until shimmering. Add the onion and garlic and cook until fragrant, 3 to 4 minutes.
And, Add the pumpkin and spices. Add the pumpkin purée, thyme, salt, cumin, black pepper, ginger, and cayenne pepper. Cook over medium-low until steaming and fragrant, about 5 minutes.
Add the vegetable broth. Add the vegetable broth and cook for 3 to 4 minutes, stirring constantly. (The mixture will bubble.)
Add the maple syrup and cream. Remove from heat and stir in the maple syrup and heavy cream. (At this point, for a creamier soup, you can use an immersion blender or transfer to a blender to purée until it reaches your desired consistency.)
Garnish and serve. Serve warm, garnished with the pumpkin seeds, flaky salt, fresh thyme leaves, and more black pepper.
Think of this soup as one step up from buying a box of pumpkin soup at the store. You’re still using a grocery store shortcut (canned pumpkin), but you get total control over the flavor, and it’s ready in less time than a trip to the supermarket.
Canned pumpkin is kind of blah on its own, so you need to give it a little love in the form of spices, fresh herbs, and a hint of something sweet.
Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.
Calories per serving of Butternut Squash Soup
147 calories of Neufchatel Cheese, (2 oz)
123 calories of Butternut Squash, (1.50 cup, cubes)
45 calories of Brummel & Brown, Original Spread made with Yogurt, 1 Tbsp, (1 serving)
10 calories of Chicken Broth, (1 cup (8 fl oz))
6 calories of Onions, raw, (1.50 tbsp chopped)
2 calories of Garlic, (0.50 clove)
1 calories of Pepper, red or cayenne, (0.25 tsp)
0 calories of Pepper, black, (0.06 tsp)
0 calories of Marjoram, dried, (0.13 tsp)
Our favorite trick: Pierce the squash several times with a fork, cut off both ends, then microwave it for 3 minutes. Let it cool until it doesn’t burn your hand, then peel away. It’ll be much easier. If you want to save even more time, use 6 cups of store-bought pre-peeled and chopped butternut squash. (It’s easy to find in the refrigerated produce section of most grocery stores.)
The winter gourd’s subtle sweetness pairs well with warm spices. Here, we use curry powder, but you could also sub in 1 tablespoon Thai red curry paste. If you’re not a fan of curry, simply omit the addition of either.
Though butternut squash is already pretty creamy in texture on its own, coconut milk adds extra body as well as a slightly fruity undertone. The fat in coconut milk tends to separate from the milk, so this recipe calls for blending it first. (You’ll need to return all the soup to the blender to puree anyway.) Alternatively, you can shake the can of coconut milk before opening, which is a good move if you plan to use your immersion blender to puree the soup right in the pot! If you already have some heavy cream in the fridge, feel free to swap it in.
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