Ingredientes para 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)
Cozinhe de forma mais inteligente com Sous, seu companheiro de cozinha
Faltando um ingrediente para este Tomato Head's Butternut Squash Soup? Precisa de uma harmonização de vinhos perfeita ou de uma ideia de acompanhamento saudável? Não adivinhe – pergunte ao Sous! Seu sous-chef com inteligência artificial está pronto para ajudá-lo a trocar ingredientes, ajustar tamanhos de porções e descobrir dicas de sabor em segundos.
Como fazer 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).
Informação Nutricional (Aproximado por porção)
Sódio
25 g
Açúcar
25g
Gordura
52g
Carboidratos
10g
