As winter is drawing to a close, soups will soon vanish off the cooking menu. One of the most comforting kinds of food is a bowl of piping hot soup. Butternut squash is one of those vegetables which is born to be made into a soup. So here it is, butternut squash soup.
Squashes belong to the same family of pumpkins. Pumpkins have a sweet pulp and very tasty, so are these butternut squashes. Hard on the outside, sweet and pulpy on the inside. No wonder this butternut squash soup turns out so creamy and tasty.
Given a choice I will always go for a bowl of soup. It’s a no-brainer and always gives you the feel good factor. This butternut squash soup can be made ahead of time and heated up when required.
Try more soups from FOI:
Tomato soup
Potato corn chowder
Hot and sour soup
Spinach soup
- 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
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
Butternut Squash Soup Stepwise:
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 1/4 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 1/2 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
