Butternut Squash Soup

• 份量: 8 servings
• 准备时间: 15 minutes
• 总时间: 50 minutes

配料

2½ pounds pre-cut butternut squash (7 to 8 cups, cubed; see note)

1 red bell pepper, roughly chopped

1 medium yellow onion, roughly chopped

3 cloves garlic, smashed and peeled

7 cups water

1 tablespoon salt

2 tablespoons sugar

¾ cup heavy cream, plus more for serving

1 teaspoon chopped fresh thyme (or 1 teaspoon curry powder, for a different flavor profile)

步骤

Combine the squash, pepper, onion, garlic, water, salt, and sugar in a large soup pot. Bring to a boil, then cover and simmer for 35 minutes

Using a hand-held immersion blender, purée the soup until silky smooth. (Alternatively, cool the soup slightly, then purée in a blender in batches, making sure to leave the hole in the lid open to allow the steam to escape.) Stir in the heavy cream and bring to a simmer. Mix in the thyme (or curry powder), then taste and adjust seasoning (depending on the sweetness of the vegetables, you may need a touch more sugar). Ladle the soup into bowls, drizzle with more cream if desired, and serve.

Note: For the best flavor and texture, use fresh butternut squash in this recipe. Frozen squash can release extra water when cooked, which may dilute the soup and make it thinner or less flavorful.

Make-Ahead/Freezer-Friendly Instructions: The soup can be prepared up to 3 days in advance and stored in the refrigerator in an airtight container. It can also be frozen, without the cream, for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. Once heated through, add the cream and bring to a simmer before serving.

营养

• 卡路里: 217
• 总脂肪: 11 g
• 饱和脂肪: 7 g
• 胆固醇: 34 mg
• 钠: 1192 mg
• 总碳水化合物: 31 g
• 膳食纤维: 5 g
• 总糖: 11 g
• 蛋白质: 3 g