- Coconut Milk: 1 cup full-fat coconut milk (adds creaminess and flavor)
- Thyme: 2 teaspoons dried thyme (commonly used herb in soups)
- Salt: To taste (essential seasoning, always a must-have in recipes)
- Black Pepper: A few grinds of black pepper (adds depth to the soup's flavor profile)
- Olive Oil: 2 tablespoons olive oil (helps with sautéing and overall flavor)
- Optional Garnish: Freshly chopped parsley or thyme for garnishing (great for visual appeal in recipes)
Steps
### How to Make Chef John's Roasted Butternut Squash Soup: A Step-by-Step Guide
#### Introduction:
Chef John’s roasted butternut squash soup is a perfect blend of sweet and savory flavors that will make your dining experience unforgettable. This recipe is simple yet packed with flavor, making it ideal for both casual dinners and special occasions. Follow these detailed steps to create this delicious soup.
#### Ingredients:
- 1 large butternut squash, peeled, seeded, and cubed
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- Salt and pepper to taste
- 1 cup heavy cream (optional)
- Fresh thyme for garnish
#### Equipment:
- Large baking sheet
- Baking tray
- Dutch oven or large pot
- Immersion blender or regular blender
### Step-by-Step Guide:
#### Preparing the Butternut Squash:
1. **Preheat Oven:** Start by preheating your oven to 400°F (200°C).
2. **Roast Butternut Squash:** Place the cubed butternut squash on a large baking sheet lined with parchment paper. Drizzle with olive oil, and sprinkle with salt and pepper. Toss to coat evenly.
3. **Bake:** Roast in the preheated oven for about 25-30 minutes or until tender when pierced with a fork.
#### Cooking the Soup:
4. **Sauté Onions and Garlic:** While the squash is roasting, heat a large Dutch oven over medium heat. Add the chopped onion and sauté for 5-7 minutes until translucent.
5. **Add Garlic and Spices:** Once onions are soft, add minced garlic and cook for another minute, stirring constantly to prevent burning.
6. **Combine Ingredients:** Add the roasted butternut squash, chicken broth, cinnamon, nutmeg, salt, and pepper to the Dutch oven. Bring the mixture to a boil.
#### Blending the Soup:
7. **Blend the Soup:** Reduce heat to medium-low and let it simmer for about 10 minutes until the soup has thickened slightly. Use an immersion blender to blend the soup directly in the pot if you prefer a smooth consistency.
8. **Finish with Cream (Optional):** For added richness, stir in heavy cream and continue to cook over low heat for another 2-3 minutes.
#### Serving:
9. **Garnish:** Ladle the soup into bowls, garnish with fresh thyme leaves, and serve immediately. Enjoy this comforting bowl of soup while it's still warm!
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- Use bullet points for easy readability.
- Mention the temperature settings (e.g., 400°F) in Celsius as well as Fahrenheit.
By following these detailed steps, you can create a delicious and aromatic butternut squash soup that will impress your guests. This dish is perfect for fall and winter months when flavors are rich and hearty.