This recipe is a delightful twist on traditional soup. The unexpected combination of sweet butternut squash and tangy sauerkraut creates a rich and complex flavor profile. It's hearty, warming, and perfect for a chilly evening. I first discovered this combination at a friend's potluck—I was initially hesitant, but one spoonful and I was hooked!
This sauerkraut and butternut squash soup is surprisingly easy to make. Even if you're a beginner in the kitchen, you'll have no problem following these simple instructions. Plus, the beautiful colors make it a stunning centerpiece for any meal. It's the kind of soup that's both beautiful and delicious – a real win-win!
Required Equipments
- Large pot or Dutch oven
- Immersion blender or regular blender
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Colander
Sauerkraut and Butternut Squash Soup: Frequently Asked Questions
Sauerkraut and Butternut Squash Soup
This heartwarming sauerkraut and butternut squash soup offers a unique and delicious blend of sweet and tangy flavors, perfect for a cozy autumn or winter meal. It's surprisingly easy to make and always a crowd-pleaser!
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 10 minutes
Cook Time: 15 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First, preheat your oven to 400°F (200°C).
- Next, peel and cube the butternut squash. Toss the cubes with 2 tablespoons of olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 30-40 minutes, or until tender and slightly caramelized. Keep an eye on them – you don't want them to burn!
- While the squash is roasting, prepare the sauerkraut. Rinse it under cold water to remove excess salt. I know, it seems weird to rinse something that's already meant to be salty, but trust me on this. It really balances things out.
- In the meantime, finely chop the onion and garlic. In your large pot or Dutch oven, sauté the onion and garlic in 1 tablespoon of olive oil until softened. About 5 minutes should do the trick.
- Once the butternut squash is roasted, add it to the pot along with the sauerkraut, chicken broth, and apple cider vinegar. Bring everything to a simmer.
- Reduce the heat to low and let it simmer for about 15 minutes, allowing the flavors to meld together. This step is super important; don't rush it!
- After 15 minutes, use an immersion blender (or carefully transfer the soup to a regular blender) to blend the soup until smooth and creamy. If using a regular blender, vent the lid to prevent pressure buildup.
- Taste and adjust seasonings. You might need a pinch more salt, pepper, or even a dash of maple syrup to balance the flavors. It's all about finding your perfect balance!
- Serve hot and enjoy! You can garnish it with a swirl of cream or a sprinkle of fresh herbs, if desired. Oh, and maybe a crusty piece of bread on the side...
📝 Notes
- Feel free to add other vegetables like carrots or celery for extra flavor and nutrition.
- If your sauerkraut is very salty, rinse it under cold water for a longer time.
- For a smoother soup, strain it through a fine-mesh sieve after blending.
- This soup is even better the next day, as the flavors have time to develop!
🍎 Nutrition
Calories: 250kcal
Protein: 6g
Fat: 8g
Carbohydrates: 40g
Fiber: 6g
Calcium: 100mg
