Cooking Instructions
- 1
Take squash, peel and deseed it. cut into chunks.
- 2
Take olive oil in a pan. Put onion and saute a little. Now put nigella seeds, salt and black pepper powder. Let it fry for a minute
- 3
Add the chunks of squash and carrot.
Add chicken or vegetable stock after 2-3 minutes. - 4
Stir well and cover the pan for nearly 20 mins. Let it simmer.
Check if vegetables are tender and done. - 5
Now puree the soup on cooling
Can churn parsley with it.
No need to sieve the puree as it is seedless - 6
Add the soup to the pan again and let it boil.
- 7
Serve hot with bread or croutons
- 8
Soup can be garnished with cumin powder and parsley and little butter on the top.
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