Zutaten für Tomato Head's Butternut Squash Soup
- 1 tablespoon olive oil
- Onion
- 2 cloves garlic, minced
- 1 medium butternut squash, peeled, seeded, and cubed
- 4 cups vegetable broth
- 1 inch piece of ginger, grated
- 1 teaspoon salt (plus more to taste)
- 1/2 cup heavy cream (or coconut cream)
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Zubereitung von Tomato Head's Butternut Squash Soup
- Heat 1 tablespoon of olive oil in a medium pot over medium heat.
- Add 1 medium onion, chopped, and sauté until translucent (about 5 minutes). Add 2 cloves garlic, minced, and 1 medium butternut squash, peeled, seeded, and cubed. Sauté for 1 minute more.
- Add 4 cups of vegetable broth, 1 inch piece of ginger (grated), 1 (28 ounce) can of crushed tomatoes, and 1 teaspoon of salt. Increase heat to high and bring to a boil.
- Reduce heat to low, cover, and simmer for 30 minutes, or until the squash is very tender. Remove from heat.
- If using a traditional blender, carefully transfer the soup in batches to a blender (allow to cool slightly first). Blend until smooth. Return to the pot and reheat gently.
- If using an immersion blender, blend the soup directly in the pot until smooth.
- Stir in 1/2 cup of heavy cream (or coconut cream for a vegan option). Season with additional salt and pepper to taste. Serve hot, garnished with a swirl of cream, toasted pumpkin seeds, or fresh herbs (optional).
Nährwert-Informationen (Ungefähr pro Portion)
Natrium
25 g
Zucker
25g
Fett
52g
Kohlenhydrate
10g
