Imen Dridi Martha Stewart’s Butternut Squash Soup is a delightful fusion of simple, wholesome elements. Picture extra-virgin olive oil, yellow onions, and the golden essence of butternut squash in a 30-minute symphony of flavor. It’s a hearty, quick masterpiece that proves elegance can be effortless.
More Martha Stewart Recipe:
🧡 Why You’ll Love This Butternut Squash Soup Recipe:
- Silky-Smooth Consistency:The marriage of butternut squash and aromatic herbs transforms this soup into a lusciously smooth delight, caressing your palate with each spoonful.
- Healthy Flavor Explosion:Unleash a burst of vitamins and minerals with every sip, making this soup not just a treat for your taste buds but also a wholesome and nourishing choice.
- Effortless Culinary Bliss:Embrace culinary simplicity with straightforward steps, turning the preparation of this soup into a swift and gratifying experience, perfect for busy days.
❓ What Is Martha Stewart Butternut Squash Soup Recipe?
Martha Stewart’s Butternut Squash Soup is a flavorful blend of butternut squash, onions, garlic, and herbs. Simmered to perfection in vegetable broth, it’s pureed for a velvety texture, creating a wholesome and delicious soup.
🥜 Martha Stewart Butternut Squash Soup Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 large yellow onion, chopped
- ½ teaspoon sea salt
- 1 (3-pound) butternut squash, peeled, seeded, and cubed
- 3 garlic cloves, chopped
- 1 tablespoon chopped fresh sage
- ½ tablespoon minced fresh rosemary
- 1 teaspoon grated fresh ginger
- 3 to 4 cups vegetable broth
- Freshly ground black pepper
For serving
- Chopped parsley
- Toasted pepitas
- Crusty bread
🥣 How To Make Martha Stewart Butternut Squash Soup
- Put the oil in a big pot and heat it over medium temperature. Add the onion, salt, and a few grinds of fresh pepper.
- Cook for 5 to 8 minutes, until the onion is soft. When you add the squash, cook for 8 to 10 minutes, turning every now and then, until it starts to get soft.
- Put in the ginger, sage, rosemary, and garlic.
- Stir and cook for 30 seconds to a minute, until the smell starts to come out. Then add 3 cups of broth. Once it starts to boil, cover it and turn down the heat to a simmer. For 20 to 30 minutes, or until the squash is soft.
- Once the soup is a little cooler, put it in a blender and mix it until it’s smooth. You may need to do this in batches if necessary.
- To make the soup thinner, add up to a cup more water and blend it. Add salt and pepper to taste, and serve with bread, pepitas, parsley, and sea salt.
💭 Recipe Tips:
- Keep squash pieces evenly sized for consistent cooking, ensuring a uniform texture in every spoonful.
- Easily customize the soup’s thickness by adjusting the broth quantity,less for a hearty consistency, more for a lighter feel.
- Get creative with herb combinations like sage and rosemary to discover unique flavors that enhance the natural sweetness of the squash.
🍞 What To Serve With Butternut Squash Soup?
Pair Butternut Squash Soup with crusty bread Toasted Pepitas, Chopped Parsley, Sour Cream or Greek Yogurt, and Grated Parmesan Cheese.
🎚 How To Store Leftovers Butternut Squash Soup?
- In the fridge: Store Leftovers Butternut Squash Soup in an airtight container for up to 3 days.
- In the freezer: Store Leftovers Butternut Squash Soup in a freezer-safe container for up to 3 months.
🥵 How To Reheat Leftovers Butternut Squash Soup?
- In the oven: Place Leftovers Butternut Squash Soup in an oven-safe dish, and reheat for 15-20 minutes at 350°F.
- In the microwave: Leftovers Butternut Squash Soup can be Heated in a microwave-safe container for 2-3 minutes.
- On the stove: Reheat Leftovers Butternut Squash Soup on the stove for 2 minutes, stirring occasionally.
- In the air-fryer: Reheat Leftovers Butternut Squash Soup for about 10 minutes at 375°F in the air-fryer.
FAQ’S
Can I Use Dried Herbs Instead Of Fresh?
You can substitute dried herbs for fresh in Martha Stewart’s Butternut Squash Soup just remember to adjust the quantities, as dried herbs are more potent.
How Can I Make Butternut Squash Soup Spicier?
To add spice, introduce a pinch of cayenne pepper or red pepper flakes during cooking. Adjust according to your preferred level of heat.
How Do I Adjust Butternut Squash Soup Thickness?
Customize the soup’s thickness by altering the amount of vegetable broth use less for a heartier consistency, or more for a lighter, thinner soup.
Why Is Blending Butternut Squash Soup Necessary?
Blending is crucial to achieving the soup’s smooth and velvety texture it transforms the ingredients into a creamy consistency, enhancing the overall dining experience.
More Martha Stewart Recipe:
- Martha Stewart Snickerdoodle Recipe
- Martha Stewart Smashed Potatoes
- Martha Stewart Gravy For Turkey Recipe
Martha Stewart Butternut Squash Soup Nutrition Fact:
- Calories: 220
- Total Fat: 7g
- Saturated Fat: 3.3g
- Trans Fat: 0.2g
- Polyunsaturated Fat: 0.8g
- Monounsaturated Fat: 2.4g
- Cholesterol: 17mg
- Sodium: 480mg
- Total Carbohydrates: 34g
- Dietary Fiber: 7.6g
- Sugars: 9.1g
- Protein: 8.4g
Are You Looking For Best Bowl For Soup ? Here Are Of The Best Soup Bowls That You Will Love You Should Have:
- DELLING 6 Pack Soup Bowls with Handles
- 10 Strawberry Street Simply White
- Adroiteet French Onion Soup Crocks
- Artena Solid Soup and Sandwich Plate Combo
Martha Stewart Butternut Squash Soup Recipe
Description
Martha Stewart’s Butternut Squash Soup is a delightful fusion of simple, wholesome elements. Picture extra-virgin olive oil, yellow onions, and the golden essence of butternut squash in a 30-minute symphony of flavor. It’s a hearty, quick masterpiece that proves elegance can be effortless.
Ingredients
For serving
Instructions
- Put the oil in a big pot and heat it over medium temperature. Add the onion, salt, and a few grinds of fresh pepper.
- Cook for 5 to 8 minutes, until the onion is soft. When you add the squash, cook for 8 to 10 minutes, turning every now and then, until it starts to get soft.
- Put in the ginger, sage, rosemary, and garlic.
- Stir and cook for 30 seconds to a minute, until the smell starts to come out. Then add 3 cups of broth. Once it starts to boil, cover it and turn down the heat to a simmer. For 20 to 30 minutes, or until the squash is soft.
- Once the soup is a little cooler, put it in a blender and mix it until it’s smooth. You may need to do this in batches if necessary.
- To make the soup thinner, add up to a cup more water and blend it. Add salt and pepper to taste, and serve with bread, pepitas, parsley, and sea salt.
Notes
- Keep squash pieces evenly sized for consistent cooking, ensuring a uniform texture in every spoonful.
Easily customize the soup’s thickness by adjusting the broth quantity,less for a hearty consistency, more for a lighter feel.
Get creative with herb combinations like sage and rosemary to discover unique flavors that enhance the natural sweetness of the squash.
