奶油南瓜濃湯|Butternut Squash Soup

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今天要和大家示範一款很常在我家出現的湯品-奶油南瓜濃湯。這道湯很簡單,很暖胃,而且喝起來很有飽足感~

Hey guys, today I will demonstrate a soup course which has a frequent presence on our dinner table. It is fairly easy to make and the final product is hearty and filling.


需要的材料(4-5人份)

  • 1顆 奶油南瓜(去皮烘烤前約1公斤)
  • 15克 奶油
  • 3顆 洋蔥(我使用的洋蔥比較小顆)
  • 250毫升 鮮奶油(脂肪量為百分之十八)
  • 1升 高湯(我使用的是雞高湯,也可以使用蔬菜高湯)
  • 1/2茶匙 綜合香料
  • 適量橄欖油
  • 適量鹽巴
  • 適量黑胡椒

Ingredient ( 4-5 servings )

  • 1 butternut squash (before skinned and roasted approx. 1 kg)
  • 15 grams of butter
  • 3 white onions (I used medium to small sized onions)
  • 250 ml fresh/single cream (fat content 18 percent)
  • 1 liter of stock (I used chicken stock, you can also opt for vege stock)
  • 1/2 tsp of mixed herbs
  • olive oil
  • pink salt to taste
  • black pepper to taste

可自行追加的材料有

  • 培根碎
  • 市售綜合豆子罐頭(400克)

Optional

  • bacon bits
  • mixed bean (400 grams/can)

示範影片 | Watch Video


做法

  • 烤箱預熱攝氏200度。
  • 奶油南瓜洗淨、對半切開、去籽,果肉表面塗上橄欖油、撒上鹽、黑胡椒。
  • 皮朝上、果肉朝下,進預熱好的烤箱烤40分鐘。
  • 如果你有準備培根碎,可以一起進烤箱烤,烤到你喜歡的程度(我通常是烤個25分鐘,我喜歡乾、脆一點的培根)。
  • 洋蔥逆紋切絲,備用。綜合豆子沖水、瀝乾,備用。
  • 準備一個深鍋,中大火熱鍋,鍋熱後下奶油,奶油起泡後加入洋蔥絲,轉中小火不斷翻炒,約15分鐘,這個步驟就是在製作焦糖洋蔥底料。
  • 炒至鍋底產生一層褐色鍋巴,加入熱高湯去漬,以湯匙輕刮過底,讓焦糖化的洋蔥風味融入高湯中。(注意加入的高湯必須是熱的)。
  • 烤好後的南瓜,稍微放涼,不燙手可以操作時,去皮、大致切塊。
  • 將南瓜加入焦糖洋蔥高湯中,並以攪拌棒將整鍋湯均勻打細緻。
  • 接著加入綜合香料、一些現磨黑胡椒、綜合豆子,中大火煮至沸騰。
  • 湯滾後即可關火,上桌前可以試喝,按照個人喜好添加鹽份,並撒上烤好的培根碎。

Methods

  • Preheat oven at 200 Celsius.
  • Wash clean the butternut squash, cut in half, remove seeds. Rub olive oil on the surface and sprinkle with salt and ground pepper.
  • skin side up and bake in the over for 40 minutes.
  • If you have bacon bits, you can bake these two things together in the oven, as for bacon’s baking time, it depends on your preference. I like my bacon crispy and firm so I bake them for about 25 minutes.
  • Cut onions into think slices, set aside. Rinse beans and drain properly, set aside.
  • Ready a deep pot over medium high heat, when the pot is hot, add butter. Once the butter is foaming, add in onion slices, turn the heat down to medium to low. Keep sauteing for about 15 minutes. Here we caramelize onions to get a nice flavor.
  • Saute onions until the bottom of the pot forms a thin layer of brown substance (not burned). Add in hot stock to deglaze, use a spoon or spatula to scrape the bottom gently in order to incorporate the flavor into the stock.
  • Cool the roasted butternut squash until it is okay to handle, skin and cut into chunks.
  • Add the butternut squash into the soup, use a hand blender to blend everything until silky and smooth.
  • Add mixed herbs, freshly ground black pepper and fresh cream, if you do prepare beans, add it as well. Bring the soup to boil.
  • Once it is boil, it is done! Taste before serving and add more salt if needed.

注意事項

  • 覺得鮮奶油太厚的人,可以改用全脂牛奶,不過整體質地會比較稀。
  • 喜歡風味濃郁的人,可以在最後一個步驟湯滾後,轉小火慢燉10至15分鐘(要微微起泡),因為收汁味道會變得更重,所以最後再調味。
  • 喜歡南瓜果肉的人,可以保留南瓜口感,打碎洋蔥絲就好。
  • 這道湯很適合拿來沾麵包,因為加了豆子所以喝起來特別有飽足感。

Tips

  • If you find fresh cream on the heavy side, you can go for whole milk, however the end result will be less thick.
  • If you like pungent flavor, after the soup boils, reduce the heat to low and continue simmer for another 10 to 15 minutes. (Make sure the soup is bubbling when simmer). This step will further reduce the water content in the soup this makes it more dense, add your salt at the very end.
  • This soup is ideal for dipping with breads. Having extra beans in it also makes it pretty filling.

希望你喜歡這道湯品,還有我第一次嘗試的試範影片,好久沒剪影片,非常生疏!本來想替影片配音的,配了老半天都不是很滿意,下一支影片再試試看好了!影片中間出現兩次短暫的黑屏,就不要問我為什麼了😂 如果有任何建議或是問題,歡迎提出來。

Hope you enjoy this soup and my very first demo video. Haven’t edited a video for quite some time and I’m getting a bit rusty! I wanted to voice over the clip but had a few failed attempts, let’s try it next time, shall we! Black screen appears twice in the video and I refuse to explain why lol. If you have any suggestions or questions, please feel free to leave a comment.


奶油南瓜濃湯 Butternut squash soup

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