Quick and Easy Stovetop Butternut Squash Soup

• 分量: 8 servings
• 調理時間: 5 minutes
• 総時間: 40 minutes

材料

4 tablespoons (50g) unsalted butter

1 medium onion, diced (About 6 ounces; 170g)

2 stalks celery, diced (about 4 ounces; 115g)

1 medium carrot, diced (about 4 ounces; 115g)

3 sprigs fresh thyme (optional)

Kosher salt and freshly ground black pepper

1 1/2 quarts homemade chicken or vegetable stock, or store-bought low-sodium chicken stock (about 1.5 liters)

One (2 1/4 pound; 1kg) butternut squash, peeled, seeded, and cut into rough chunks

2 bay leaves

1/2 cup heavy cream (120ml) (optional)

Small squeeze fresh lemon juice

1 to 2 tablespoons brown or white sugar (15 to 30g) (optional)

手順

Heat butter in a large saucepan or Dutch oven over medium-high heat until melted. Continue cooking, swirling pan constantly, until butter solids are lightly browned and butter smells nutty, about 1 minute longer. Immediately add onion, celery, carrot, and whole thyme sprigs (if using), reduce heat to medium, season with salt and pepper, and cook, stirring occasionally, until vegetables are softened but not browned, about 5 minutes.

Add stock, squash, and bay leaves. Increase heat to high and bring to a boil. Reduce to a bare simmer and cook until squash is completely tender, about 20 minutes.

Using tongs, discard bay leaves and thyme stems. Add heavy cream. Using an immersion blender or working in batches in a countertop blender, blend soup until completely smooth. Season to taste with salt, pepper, and lemon juice. Add sugar if desired (some squashes are naturally sweeter than others). Serve.

栄養

• サービングサイズ: Serves 6 to 8
• カロリー: 129 kcal
• 脂肪総量: 6 g
• 飽和脂肪: 4 g
• 不飽和脂肪: 0 g
• コレステロール: 15 mg
• ナトリウム: 638 mg
• 炭水化物総量: 17 g
• 食物繊維: 5 g
• 糖質総量: 4 g
• タンパク質: 4 g