Squash-a-Lunch Soup

Squash-a-Lunch Soup—Lunch for 4

Squash-a-Lunch Soup is a flavorful, comforting lunch dish that combines American and French culinary influences. This velvety butternut squash soup is enriched with aromatic herbs and spices, creating a satisfying meal perfect for a cozy midday break. Enjoy the warmth and nourishment of this delightful fusion recipe.

Do This With That Stuff

1. Peel the butternut squash using the vegetable peeler
2. Cut the squash in half lengthwise with the chef’s knife on the cutting board
3. Scoop out and discard seeds
4. Cube the squash into 1-inch pieces
5. Chop the large onion on the cutting board with the chef’s knife
6. Mince 2 cloves of garlic with the chef’s knife on the cutting board
7. Heat 2 tbsp olive oil in a large pot over medium heat
8. Add chopped onion to the pot and cook until softened, stirring occasionally with a wooden spoon
9. Add minced garlic to the pot and cook for 1 minute, stirring constantly with a wooden spoon
10. Add cubed butternut squash to the pot and stir to combine with onions and garlic
11. Pour in 4 cups vegetable broth into the pot
12. Add 1/4 tsp ground nutmeg, 1/4 tsp ground cinnamon, 1/4 tsp dried thyme, and 1 bay leaf to the pot, stirring to combine all ingredients with a wooden spoon
13. Bring soup mixture to a boil over medium-high heat, then reduce heat to low and let it simmer for about 20 minutes or until squash is tender when pierced with a fork
14. Remove bay leaf from soup using a wooden spoon or tongs and discard it
15. Use an immersion blender to carefully blend soup until smooth (be cautious of hot splatters)
16. Stir in 1 cup heavy cream into blended soup using a wooden spoon until fully incorporated
17. Season soup with salt and pepper to taste, adjusting as needed
18. Serve Squash-a-Lunch Soup hot

Beti’s Reflections

Bonjour, my foodie friends! I recently stumbled upon a delightful fusion recipe that marries the best of American and French culinary influences. As I was exploring a quaint farmer’s market in the heart of Paris, I discovered this scrumptious Squash-a-Lunch Soup that instantly transported me to a cozy autumn day in New England.

Squash-a-Lunch Soup is perfect for serving four people and makes for a satisfying midday meal. This vegetarian squash soup is not only hearty but also dairy-rich, making it an ideal choice for those who crave creamy comfort food. However, if you’re on the lookout for low calorie recipes or quick meals, this might not be your cup of tea.

The star of this creamy squash soup is none other than the humble butternut squash. When combined with aromatic ingredients like onion, garlic, nutmeg, cinnamon, thyme, and bay leaf, it creates a symphony of flavors that will warm your soul. The olive oil adds richness while the vegetable broth provides a savory base. To top it all off, heavy cream gives this French-style squash soup its velvety texture.

To create this masterpiece at home, start by peeling and cubing your butternut squash. Sauté onions and garlic in olive oil before adding the squash and vegetable broth to the mix. Season with nutmeg, cinnamon, thyme, and bay leaf before letting it simmer until tender. Once cooked through, remove the bay leaf and blend until smooth using an immersion blender. Finally, stir in heavy cream and season with salt and pepper to taste.

In conclusion, Squash-a-Lunch Soup is truly a comforting creamy soup that brings together American butternut squash with French culinary flair. It’s perfect for those chilly days when you need something warm and nourishing to lift your spirits. So go ahead – indulge in this velvety vegetarian squash soup that will leave you craving more. Bon appétit, and until next time on TheKitchen.ai!

Human Interaction

Editors Note:

This recipe has not yet been reviewed by a human.

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