Hearty Butternut Squash Soup

With Sandy forcing us to stay indoors on a Monday morning, I decided to make a lovely spicy hot butternut squash soup. I had the fabulous soup earlier at the Harmony Grill at 1818 Arch St for my send-off lunch. The butternut squash is also known as the butternut pumpkin and carries a sweet flavour. Typically, it is cut into two halves, deseeded, greased with olive oil and roasted for 45 minutes. It is pureed to make a soup or used as such as for salads or vegetable gravy.

Chopped butternut squash 2 cups
Chopped red onions 1 cup
Green chillies 2 pcs
Ginger-garlic paste 1 tsp
Vegetable stock or water 2 cups
Grated Parmesan cheese 1 tsp
Garlic Bread
Butter 1 tbsp
Olive oil 1 tbsp

1. In a wok, heat oil and add the butter. When the butter melts, add cumin, green chillies and saute.
2. Add the chopped onions and saute until translucent.
3. Add the ginger-garlic paste and stir.
4. Add the butternut squash and saute 
5. Add the vegetable stock and salt. 
6. Let the vegetables cook for 20 minutes. Check if the squash has softened  since it cooks quickly.
7. Take it off the pan and let it cool.
8. Once cooled, puree it in a blender.
9. Heat the hearty soup and let it boil once.

Serve with warm garlic bread garnished with fried onions or wonton on top.


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