Zuppe, Zuppe, Zuppe! - Michael Chiarello's Napa (Episode 5)
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Recipes in this Video
3 recipes
veganvegetarianplant-baseddairy-freeegg-freegluten-freenut-freesoy-free
Butternut squash soup is a popular dish in American cuisine, especially during the fall and winter months. It showcases the seasonal harvest of squash and is often enjoyed as a comforting meal. The soup can be served as a starter or a main dish, and its creamy texture and sweet flavor make it a favorite among many.
Ingredients
- ●butternut squash
- ●onion
- ●garlic
- ●vegetable broth
- ●olive oil
- ●salt
- ●pepper
- ●nutmeg
Instructions
- 1Peel and cube the butternut squash.
- 2Chop the onion and garlic.
- 3In a pot, heat olive oil over medium heat.
- 4Add onion and garlic, sauté until translucent.
- 5Add butternut squash and vegetable broth, bring to a boil.
- 6Reduce heat and simmer until squash is tender.
- 7Blend the mixture until smooth using an immersion blender.
- 8Season with salt, pepper, and nutmeg to taste.
- 9Serve hot, garnished with a drizzle of olive oil.
Ingredient Alternatives
butternut squash
Healthier: sweet potatoes
Cheaper: carrots
Sweet potatoes are nutritious; carrots are budget-friendly.
vegetable broth
Healthier: homemade vegetable stock
Cheaper: water
Homemade stock is healthier; water is the most economical.
Techniques
sautéingblending
Equipment
potimmersion blender
🌶️🌶️🌶️Low
Also Known As
Pumpkin SoupSquash Soup
vegetariandairy-freegluten-free
Ingredients
- ●4 cups fresh corn kernels (about 6 ears of corn)
- ●1 medium onion, diced
- ●2 cloves garlic, minced
- ●2 tablespoons olive oil
- ●4 cups vegetable broth
- ●1 cup heavy cream
- ●1 teaspoon salt
- ●1/2 teaspoon black pepper
- ●1/2 teaspoon smoked paprika
- ●1 tablespoon fresh basil, chopped (for garnish)
Instructions
- 1Heat olive oil in a large pot over medium heat.
- 2Add diced onion and sauté until translucent, about 5 minutes.
- 3Stir in minced garlic and cook for an additional 1 minute until fragrant.
- 4Add corn kernels and sauté for another 5 minutes, stirring occasionally.
- 5Pour in the vegetable broth and bring the mixture to a boil.
- 6Reduce heat and let it simmer for 15 minutes.
- 7Using an immersion blender, blend the soup until smooth (or blend in batches in a regular blender).
- 8Stir in the heavy cream, salt, black pepper, and smoked paprika.
- 9Heat the soup gently until warmed through, about 5 minutes.
- 10Serve hot, garnished with fresh basil.
Equipment
large potimmersion blendercutting boardknife
veganplant-baseddairy-freegluten-freenut-free
Ingredients
- ●1 medium butternut squash, peeled and cubed
- ●2 medium apples, peeled, cored, and chopped
- ●1 medium onion, chopped
- ●2 cloves garlic, minced
- ●4 cups vegetable broth
- ●1 tsp ground cinnamon
- ●1/2 tsp nutmeg
- ●2 tbsp olive oil
- ●Salt and pepper to taste
- ●1/2 cup coconut milk (optional)
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2In a large bowl, toss the butternut squash, apples, onion, and garlic with olive oil, salt, and pepper.
- 3Spread the mixture on a baking sheet in a single layer and roast for 25-30 minutes, or until the squash is tender and caramelized.
- 4In a large pot, combine the roasted vegetables with the vegetable broth, cinnamon, and nutmeg.
- 5Bring to a simmer over medium heat and cook for an additional 10 minutes to allow the flavors to meld.
- 6Using an immersion blender, puree the soup until smooth. Alternatively, transfer to a blender in batches and blend until smooth.
- 7If desired, stir in the coconut milk for added creaminess and heat through.
- 8Taste and adjust seasoning with more salt and pepper if needed.
- 9Serve hot, garnished with a sprinkle of cinnamon or a drizzle of coconut milk.
Equipment
baking sheetlarge potimmersion blender or regular blenderknifecutting board
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