Butternut Squash Puree Soup Recipe
Welcome to the colorful world of liquid diets! Despite sounding like an oxymoron, these diets can be a gastronomic delight, making you savor every slurp and lick. Our Butternut Squash Puree Soup is a classic example of this culinary joyride. This rich, creamy soup, brought to life with the sweetness of butternut squash and drizzled with the smoothness of fresh cream, can be the star of your liquid diet plan. It’s like a warm, loving hug on a chilly day, comforting yet nutritious. The Butternut Squash Puree Soup can indeed redefine the way we perceive liquid diets.
Ingredients
- 1 medium Butternut squash
- 2 tablespoons Olive oil
- 1 medium Onion chopped
- 3 cloves Garlic minced
- 4 cups vegetable broth
- Salt and pepper to taste
- 1/2 cup Heavy cream
- 1 Dash Nutmeg
Instructions
- Firstly, preheat your oven to 375 degrees and halve the butternut squash lengthwise.
- Drizzle half of the olive oil on the squash and roast it for about an hour.
- While our squash is working its magic in the oven, let’s get to the aromatics. Sauté onions in the remaining oil until translucent.
- Add the minced garlic and cook for another minute. Now, sit back and relish in the intoxicating aroma.
- Once our squash is ready, scoop its soft insides and add to your sautéed onion-garlic duo.
- Pour in the vegetable broth, season with salt, pepper, and nutmeg. Let the flavors mingle and marry.
- Finally, blend the mixture into a smooth puree. Mix in the cream and voila! Your Butternut Squash Puree Soup is ready to be devoured.
Video
Notes
- For a vegan forefront, replace the heavy cream with coconut milk.
- You can also spruce up your soup with some croutons or pumpkin seeds.
- Store leftovers in an airtight container. It can stay fresh in the refrigerator for up to four days.