Sweet and sour butternut squash soup

Votes: 2

Time: 50 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 155, total fat 9 G., saturated fats 1 G., proteins 5 G., carbohydrates 19 G., fiber 1 G., cholesterol - mg, sodium - mg, sugar - G.

Butternut squash is considered the most aromatic and flavorful pumpkin variety. It makes not only excellent baked goods but also fragrant, warming soups with a unique flavor, thanks to the pumpkin's natural sweetness. This sweetness can be adjusted with additional ingredients. For example, tomatoes, along with the tang of balsamic vinegar, will perfectly balance the dish's flavor, adding a savory edge. All vegetables are first sautéed in olive oil, then the broth is added. Blend the finished soup and serve with grated Parmesan cheese. A wonderful warming soup for the cold season.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 medium butternut squash (about 1 kg), peeled, seeded and diced
3 tbsp. l. olive oil
1 onion, thinly sliced
4 cloves garlic, crushed
2 fresh sage leaves
2 teaspoons coarse salt
2 medium canned plum tomatoes
4 cups lightly salted chicken broth or water
1 teaspoon balsamic vinegar
2 tbsp grated Parmesan (optional)

Ingredient Substitution Suggestions

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Recipes with similar ingredients: butternut squash, plum tomatoes, balsamic vinegar, sage

Cooking the dish according to the recipe:

Heat olive oil in a saucepan over medium heat. Add the onion, garlic, sage, 1 teaspoon of salt, and season with pepper to taste. Cook, covered, stirring occasionally, until softened and fragrant, about 15 minutes.
Increase the heat to medium-high, add the tomatoes, and cook, stirring with a wooden spoon, until the tomatoes break down and the onions are lightly browned, about 7 minutes. Add the squash and the remaining 1 teaspoon of salt and continue cooking, stirring occasionally, until the squash is tender, about 12 minutes. Then pour in the broth, bring to a simmer, and simmer until the vegetables are tender, about 20 minutes. Let the soup cool slightly.

Next, puree the soup in batches in a blender or with an immersion blender. Pour the soup back into the saucepan and heat over medium heat. Stir in the vinegar. Serve the soup in warm bowls, sprinkled with Parmesan cheese if desired.

Categories:

recipe / Healthy eating / Healthy heart / Calorie content of prepared meals / Quick snacks / Soups / Creamy soups / Vegetable soups / Pumpkin dishes / Pumpkin soups / Food Network - recipes

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