Butternut Cream Soup
Butternut Cream Soup might be just the soup you are searching for. For 81 cents per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. This recipe serves 8. One serving contains 254 calories, 4g of protein, and 20g of fat. Autumn will be even more special with this recipe. This recipe from Vegetarian Times requires ground nutmeg, butternut squash, chicken stock, and salt. This recipe is liked by 10 foodies and cooks. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. With a spoonacular score of 37%, this dish is rather bad. Butternut Squash Soup With Hazelnut Cream, Roasted Cream of Butternut Squash Soup, and Cream Of Butternut Squash And Apple Soup are very similar to this recipe.
Servings: 8
Ingredients:
2 Tbs. butter
1 butternut squash, halved and seeded
2 cups chicken-flavored vegetable stock
1 tsp. ground cardamom
1 tsp. ground coriander
½ tsp. ground nutmeg
1 ½ cups heavy cream
1 cup minced onion
1 tsp. salt
½ tsp. white pepper
Equipment:
oven
baking sheet
knife
sauce pan
Cooking instruction summary:
Preheat oven to 350F. Place butternut squash cut side down on baking sheet. Bake at 350F about 25 minutes, or until tender and knife inserted in flesh comes out easily. Remove from oven, and set aside to cool. When cool enough to handle, scrape out flesh, and purée. Measure 3 cups, and save remainder for another use. Heat butter in saucepan over medium heat, and add onion. Reduce heat to low, and cook until onion is transparent but not browned. Add 3 cups butternut purée, coriander, cardamom, nutmeg, stock, salt and pepper. Cook 15 minutes. (Soup may be made ahead to this point, and finished just before serving.) Add heavy cream, and bring mixture back to a simmer. Adjust seasonings, remove from heat and serve.
Step by step:
1. Preheat oven to 350F.
2. Place butternut squash cut side down on baking sheet.
3. Bake at 350F about 25 minutes, or until tender and knife inserted in flesh comes out easily.
4. Remove from oven, and set aside to cool. When cool enough to handle, scrape out flesh, and purée. Measure 3 cups, and save remainder for another use.
5. Heat butter in saucepan over medium heat, and add onion. Reduce heat to low, and cook until onion is transparent but not browned.
6. Add 3 cups butternut purée, coriander, cardamom, nutmeg, stock, salt and pepper. Cook 15 minutes. (Soup may be made ahead to this point, and finished just before serving.)
7. Add heavy cream, and bring mixture back to a simmer. Adjust seasonings, remove from heat and serve.
Nutrition Information:
covered percent of daily need
