Butternut squash is a winter squash and tastes like a pumpkin. I bought it few days ago to make soup but was lazy to cut it. It has a very thick skin and is a little difficult to peel and remove the skin. Couple of days ago, my local grocer sold cut butternut squash and I picked up a tray. Last night I made some soup with half tray of squash.
Cooking Time: 15 minutes
- 1 tbsp. Oil
- 1/3 cup diced Onion
- 1 small Green Chili (opt)
- 1 tbsp. Ginger Garlic paste
- ½ tsp. Coriander Powder (opt)
- Pinch of Turmeric
- ½ lb. / 225 gms / 1 ½ cups Butternut Squash diced and sliced
- 2 ½ cups Vegetable Stock
- Pepper to taste
- Salt to taste
- In pan, heat oil in a sauce pan, sauté onion and green chilies.
- Add ginger garlic paste and sauté for until the raw smell of the ginger disappears.
- Add coriander powder, turmeric powder and mix well.
- Add butternut squash and mix well. Cover and cook until the squash is nicely roasted for about 5 minute on medium low flame. This should take about five minutes. Make sure the squash doesn’t burn.
- Add stock, cover and cook on medium flame until squash is very tender. This will take about 5 – 7 minutes.
- Turn of the heat and let the soup cool. Puree the soup using an immersion blender or run it in a blender.
- Transfer the soup to the sauce pan; season it with salt and pepper. Bring it to boil and let it boil for 2-3 minutes.
- Serve hot.
- I prefer light soups. If you like thick soups, use 1 ½ – 2 cups of stock.
- Be careful when seasoning the soup. Stock is usually flavored and adjust the seasoning accordingly.
This day in 2009 – Strawberry Pistachio Pudding
Soups I posted so far for this marathon are:
Group 1, Day 1 – Vegetable Corn Soup
Group 1, Day 2 – Sausage White Beans Kale Soup
Group 1, Day 3 – Hot & Sour Soup
Group 1, Day 4 – Tomato Soup
Group 1, Day 5 – Bok Choy & Mushrooms Soup
Group 1, Day 6 – Turkey Dumpling Soup
Group 1, Day 7 – Homemade Vegetable Stock
Group 2, Day 3 – Green Soup