Butternut Squash Soup I

Butternut Squash Soup I Recipe - Savory and Creamy with Pears and Pecans

Preparation time: 15 minutes | Cooking time: 25 minutes | Servings: 4

Introduction

Butternut squash soup is a delicious and creamy dish that is perfect for the fall and winter months. This recipe combines the natural sweetness of butternut squash with the subtle flavors of pear and thyme to create a comforting and satisfying soup.

History

Butternut squash soup has been a popular dish for centuries, with variations of the recipe appearing in different cultures around the world. The combination of butternut squash, pear, and cream is a classic one that has stood the test of time.

Ingredients

0.5 cup chopped onions
2 tbsp butter or margarine
2 cup chicken broth
1 lb (454 g) butternut squash, pared, seeded and cut into 1 inch cubes
2 pears, pared and sliced
1 tsp fresh-snipped thyme leaves
0.25 tsp salt
0.25 tsp white pepper
0.25 tsp ground coriander
1 cup whipping cream

Garnishes

1 unpared pear, sliced
0.5 cup toasted pecans, chopped

How to prepare

Cook and stir the onion in margarine in a 4 qt (3.78 liter) Dutch oven until it becomes tender.
Stir in the broth, squash, 2 sliced pears, thyme, salt, white pepper, and coriander.
Heat the mixture until it starts boiling, then reduce the heat.
Cover and let it simmer until the squash becomes tender, which should take around 10 to 15 minutes.
Pour approximately half of the soup into the food processor work bowl fitted with a steel blade or into the blender container; cover and process until it becomes smooth.
Repeat the previous step with the remaining soup.
Return the processed soup to the Dutch oven and stir in the whipping cream.
Heat the mixture while stirring frequently until it becomes hot.
Serve the soup with sliced pear and pecans.

Variations

Add a pinch of nutmeg or cinnamon for a warm and spicy flavor.
Substitute the pears with apples for a slightly different taste.
Use vegetable broth instead of chicken broth for a vegetarian version of the soup.

Cooking Tips & Tricks

Be sure to peel and seed the butternut squash before cutting it into cubes.

- Cooking the onions in margarine adds a rich and buttery flavor to the soup.

- Using fresh thyme leaves will give the soup a more vibrant and aromatic taste.

- Toasting the pecans before garnishing the soup adds a crunchy texture and nutty flavor.

Serving Suggestions

Serve this butternut squash soup with a side of crusty bread or a simple green salad for a complete and satisfying meal.

Cooking Techniques

Simmering the soup allows the flavors to meld together and the squash to become tender.

- Pureeing the soup in a food processor or blender creates a smooth and creamy texture.

Ingredient Substitutions

Use butter instead of margarine for a richer flavor.

- Substitute heavy cream for whipping cream for a thicker and creamier soup.

Make Ahead Tips

This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat on the stove before serving.

Presentation Ideas

Garnish the soup with a drizzle of cream, a sprinkle of fresh thyme leaves, and a few toasted pecans for an elegant presentation.

Pairing Recommendations

This butternut squash soup pairs well with a crisp white wine, such as Chardonnay or Sauvignon Blanc.

Storage and Reheating Instructions

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over low heat until warmed through.

Nutrition Information

Calories per serving

Each serving of this butternut squash soup contains approximately 300 calories.

Carbohydrates

Each serving of this butternut squash soup contains approximately 25 grams of carbohydrates.

Fats

Each serving of this butternut squash soup contains approximately 20 grams of fats.

Proteins

Each serving of this butternut squash soup contains approximately 5 grams of proteins.

Vitamins and minerals

This soup is rich in vitamins A and C, as well as potassium and fiber from the butternut squash and pears.

Alergens

This recipe contains dairy (whipping cream) and tree nuts (pecans).

Summary

This butternut squash soup is a nutritious and delicious dish that is high in vitamins and minerals, while also being a good source of carbohydrates, fats, and proteins.

Summary

This butternut squash soup is a comforting and flavorful dish that is perfect for the colder months. With its creamy texture and subtle sweetness, it is sure to become a favorite in your household. Enjoy!

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for Butternut Squash Soup. It was a crisp autumn day, and I was browsing through a quaint little farmers market in the countryside. The market was bustling with activity, and the air was filled with the rich scents of fresh produce and homemade goods.

As I wandered through the market, I came across a stall run by an elderly lady with a warm smile and a twinkle in her eye. She was selling a variety of homemade soups, and one in particular caught my eye – Butternut Squash Soup. The deep orange color and tantalizing aroma drew me in, and I knew I had to try it.

I bought a small container of the soup and took a sip. It was like nothing I had ever tasted before – creamy, velvety, and bursting with the flavors of autumn. I immediately knew that I had to learn how to make it myself.

I struck up a conversation with the lady, and she was more than happy to share her recipe with me. She explained that the key to the soup's rich flavor was roasting the butternut squash before blending it into the soup. She also added a touch of cinnamon and nutmeg for a warm and spicy kick.

I thanked the lady profusely and headed home to recreate the soup in my own kitchen. I roasted the butternut squash until it was caramelized and tender, then blended it with sautéed onions, garlic, and a splash of chicken broth. I added a pinch of cinnamon and nutmeg, as the lady had suggested, and let the soup simmer on the stove until it was thick and creamy.

When I finally tasted my creation, I was transported back to that farmers market stall, with the warm flavors of autumn dancing on my tongue. I had finally mastered the recipe for Butternut Squash Soup, and it quickly became a staple in my kitchen.

Over the years, I have made the soup countless times, tweaking the recipe here and there to suit my own tastes. Sometimes I add a dollop of sour cream for extra creaminess, or a sprinkle of toasted pumpkin seeds for crunch. No matter how I choose to make it, the soup always brings me back to that fateful day at the farmers market.

As word of my Butternut Squash Soup spread, friends and family began requesting it for gatherings and special occasions. I became known as the “soup lady” among my loved ones, and I took great pride in sharing my recipe with anyone who asked.

One day, I was invited to a potluck dinner with a group of fellow food enthusiasts. I knew that my Butternut Squash Soup would be the perfect dish to bring, so I spent the entire day preparing a large batch to share with the group.

As I arrived at the dinner party, the scent of the soup wafted through the air, drawing everyone to the table. I ladled steaming bowls of soup into each guest’s bowl, and watched as they took their first spoonfuls.

The room fell silent as everyone savored the rich flavors of the soup, and I couldn't help but smile with pride. My Butternut Squash Soup was a hit, and I was showered with compliments and requests for the recipe.

I shared the recipe with my fellow foodies, knowing that it would bring them as much joy as it had brought me. And as we sat around the table, laughing and chatting over bowls of Butternut Squash Soup, I felt grateful for the serendipitous moment that had led me to discover this delicious recipe.