Butternut Squash Soup | Soup Recipes | Winter Recipes
Author: Vindhya Desai
Recipe type: Starter/Appetizer
Cuisine: World
Prep time:
Cook time:
Total time:
Serves: 2-3 people
- 200 Gm or 1½ Cups diced butternut squash
- 1 Tbsp olive oil
- ½ Tbsp butter
- 2 small or ¾ Cup diced carrots
- 1 small chopped onion
- 1 garlic clove
- ½ Tbsp curry powder (store bought or homemade)
- ½ Tbsp cream
- Salt to taste
- ½ Tsp black pepper powder
- Juice of ½ lemon
- Little chopped coriander
- In a pan, add butter and olive oil and turn on heat
- Next sweat onions and garlic till onions turn slightly soft and transparent
- Add diced or sliced carrots along with diced squash and saute
- Add ¼ Cup water and cover and cook till squash and carrots are soft
- Next add curry powder and mix well
- At this stage you can let the mixture cool and blend in a mixer jar or you can use a hand held blender and blitz into a soup when it's hot
- Add about a cup of water to adjust consistency
- Season with powdered black pepper and salt
- Squeeze in juice of a ½ a lemon and add chopped coriander
- Finish with some fresh cream and let it become piping hot
- Serve hot with some garlic bread or toasted crostini on the side
You can substitute squash with pumpkin
Cream can be optional but a little goes a long way
Adjust spiciness as per your taste, if you do not have curry powder just use a mild chilli powder
Recipe by Food Of Interest at https://foodofinterest.com/butternut-squash-soup/
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