venus de milo soup recipe

Written ByJenny Smyth Posted on
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The Best venus de milo soup recipe

I’m so excited to share with you my favorite recipe for Venus de Milo Soup. This dish is a staple in my household, and I’m sure it will become one in yours too. The Venus de Milo is a famous sculpture from ancient Greece, and this soup is inspired by the elegant and refined beauty of the goddess.

The moment I take my first spoonful of this creamy and flavorful soup, I feel like I’m transported to the Mediterranean coast, surrounded by the rich history and culture of the ancient Greeks. The key to this recipe is using high-quality ingredients, especially the vegetables and herbs. I like to use fresh parsley, dill, and mint to give it that extra burst of flavor.

And don’t even get me started on the aroma – it’s like a symphony of scents that will leave you wanting more. Now, let’s talk about the technique. This soup requires some patience, but trust me, it’s worth it.

You need to cook the vegetables slowly over low heat until they’re tender and caramelized, which will bring out their natural sweetness. Then, you can add in your broth and let it simmer until everything is nice and hot. I’ve made this recipe countless times for my family and friends, and everyone loves it.

It’s perfect for a quick lunch or dinner, or even as a side dish for a special occasion. And the best part? It’s ridiculously healthy – packed with vitamins, minerals, and antioxidants from all those veggies.

Venus de Milo Soup

4.9 from 1141 votes

A creamy, elegant soup inspired by the timeless beauty of the Venus de Milo statue. This soup combines the sweetness of roasted butternut squash with a hint of aromatic sage and a touch of cream for a velvety finish.

Prep Time15 mins
Cook Time45 mins
Resting Time0 mins
Total Time60 mins
Servings: 4Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Soup

1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 teaspoon dried sage
1/2 cup heavy cream
Salt and freshly ground black pepper to taste

For Garnish

2 tablespoons toasted pumpkin seeds
1 tablespoon chopped fresh parsley
Drizzle of extra virgin olive oil

👨‍🍳Directions

1Preheat your oven to 400°F.
2Place the cubed butternut squash on a baking sheet and drizzle with 1 tablespoon of olive oil.
3Roast for 25 to 30 minutes until the squash is tender and lightly caramelized, turning once halfway through.
4While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat.
5Add the chopped onion and cook for 5 to 7 minutes until translucent and softened, stirring occasionally.
6Add the minced garlic and dried sage to the pot and cook for 1 minute until fragrant.
7Pour in the vegetable broth and bring the mixture to a boil over high heat, then reduce the heat to low and let it simmer for 10 minutes.
8Add the roasted butternut squash to the pot and stir to combine.
9Use an immersion blender to puree the soup until smooth and creamy.
10If using a regular blender, work in batches and blend each batch on low speed, then return the puree to the pot.
11Stir in the heavy cream and season with salt and freshly ground black pepper to taste.
12Heat the soup over medium-low heat for 3 to 5 minutes until warmed through, but do not let it boil.
13Ladle the soup into bowls and garnish with toasted pumpkin seeds, fresh parsley, and a drizzle of extra virgin olive oil.

🔧Equipment

Baking sheet
Large pot
Immersion blender or regular blender
Mixing spoon
Knife and cutting board

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 18g💛Saturated Fat: 8g❤️Cholesterol: 40mg🧂Sodium: 720mg🌾Total Carbs: 36g🥦Dietary Fiber: 6g🍬Sugars: 10g🥩Protein: 5g

📝Notes

For a vegan version, substitute the heavy cream with full-fat coconut milk and use a vegan broth. Roasting the squash enhances its natural sweetness, so do not skip this step. The soup can be stored in the refrigerator for up to 3 days.

Watch Video Of How Venus de Milo Soup Works

This Venus de Milo Soup recipe has been a staple in our household for years now – every time we serve it at family gatherings or just as a quick meal during the week – everyone raves about how delicious it is!

The best part?

It’s ridiculously easy to make ahead of time so you can just grab-and-go when needed.

❓ Frequently Asked Questions About Venus de Milo Soup

Q: What type of broth should I use for this recipe?

I recommend using chicken or vegetable broth for this recipe. You can also use beef broth if you prefer a heartier flavor.

Q: Can I make this soup in advance?

Yes, you can make this soup in advance and store it in the fridge for up to 3 days or freeze it for up to 2 months.

Q: What are some good variations on this recipe?

One idea is to add some diced chicken or turkey for added protein. Another option is to substitute some of the vegetables with other seasonal choices like zucchini or bell peppers.

Q: How do I reheat this soup without losing its flavor?

To reheat this soup without losing its flavor, I recommend reheating it gently over low heat while whisking constantly.

Q: Can I use canned vegetables instead of fresh?

I recommend using fresh vegetables whenever possible for optimal flavor and texture.

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