Butternut Squash Soup

Name: Butternut Squash Soup
Total time: 1800 s
Yield: 2-3 person
Cuisine: Indian
Ingredients: 1/2 butternut squash; 1 medium-size onion; 2 garlic clove; 1 vegetable stock cube; 1/4 cup fresh cream + for garnish; as per taste salt; as per taste pepper powder; as required Parsley for garnish (optional)

Monica Rangaswamy @monicacookbook

Bengaluru, Karnataka, India

#weekyellow #rainbowchallenge

Butternut Squash soup is easy and healthy soup recipe that can be made with very few ingredients. This is simplest soup recipe, creamy and delicious too.

Butternut squash is cooked with onion and garlic in water and vegetable stock cube. Pureed, seasoned with salt and pepper. Fresh cream is added to make the soup creamier and delicious. Served hot with croutons. Serve it at evening or along with meal.

#weekyellow #rainbowchallenge

Butternut Squash soup is easy and healthy soup recipe that can be made with very few ingredients. This is simplest soup recipe, creamy and delicious too.

Monica Rangaswamy @monicacookbook

Bengaluru, Karnataka, India

#weekyellow #rainbowchallenge

Butternut Squash soup is easy and healthy soup recipe that can be made with very few ingredients. This is simplest soup recipe, creamy and delicious too.

#weekyellow #rainbowchallenge

Butternut Squash soup is easy and healthy soup recipe that can be made with very few ingredients. This is simplest soup recipe, creamy and delicious too.

Saved

Ingredients

30 mins

2-3 person

1/2butternut squash
1medium-size onion
2garlic clove
1vegetable stock cube
1/4 cupfresh cream + for garnish
as per tastesalt
as per tastepepper powder
as requiredParsley for garnish (optional)

Saved

Steps

30 mins

1

Peel the skin of butternut squash and scoop out the flesh and seeds. Dice them into cubes. Roughly chop onion.
2

In a pan take cubed butternut squash, onion and garlic cloves. Add enough water to cover the veggies and bring it to boil. Add vegetable stock cube and cook until butternut squash is tender. (If available, fresh vegetable stock can be used instead of water and veg stock cube)
3

Let it cool down completely. Transfer to a mixer jar and grind to fine paste, adding water if required. (alternatively hand blender can be used when the veggies are warm)
4

Transfer the puree to the same pan. Adjust the consistency by adding water/stock. Add salt and pepper powder as per taste. Let it come to a boil.
5

Switch off the flame. Add in fresh cream and mix well.
6

Pour Butternut squash soup into soup bowls. Garnish with cream and parsley. Serve hot with croutons.