Smooth Soup Recipe
To make a smooth soup, start by sautéing 1 cup of chopped onions and 2 minced garlic cloves in 1 tablespoon of olive oil until translucent. Add 2 cups of peeled and cubed butternut squash and cook for 5 more minutes. Pour in 3 cups of vegetable broth and simmer until the squash is tender. Blend the mixture until smooth, adding more broth for the desired consistency. Season with herbs and spices, then enjoy a nutritious meal. Keep going to discover more tips!
Why You’ll Love this Recipe
When you try this smooth soup recipe, you’ll discover a variety of reasons to love it. First, it’s packed with nutritional benefits. Soups are high in vitamins and minerals, which nourish your body. They also provide fiber, promoting smooth digestion and weight management. The antioxidants found in ingredients like tomatoes can support your immune system and may reduce cancer risk. Additionally, soups are convenient and versatile. You can use various ingredients, making them suitable for different diets. They’re easy to prepare and can be frozen for later use. Furthermore, the quality of stock used in your soup significantly enhances its flavor. Finally, their high water content helps keep you hydrated. Overall, this smooth soup isn’t just tasty; it’s a practical choice for your health and well-being.
Recipe
Ingredients:
– 2 cups butternut squash, peeled and cubed
– 1 cup onions, chopped
– 2 cloves garlic, minced
– 3 cups vegetable broth
– 1 tablespoon olive oil
– 1 teaspoon fresh ginger, grated
– 1 teaspoon sage (or to taste)
– 1 teaspoon rosemary (or to taste)
– Salt and black pepper, to taste
Cooking Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the chopped onions and minced garlic, sautéing until the onions are translucent and fragrant, about 5 minutes.
- Add the cubed butternut squash and grated ginger to the pot, stirring to combine. Cook for an additional 5 minutes, allowing the squash to soften slightly.
- Pour in the vegetable broth and bring the mixture to a simmer. Cover the pot and let it cook for about 15-20 minutes, or until the butternut squash is tender.
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Remove the pot from heat and allow the soup to cool slightly. Working in batches, carefully transfer the soup to a blender, blending until smooth. If the soup is too thick, add more vegetable broth to reach your desired consistency.
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