Butternut Squash Soup
A smooth and creamy soup without any dairy added.
Ingredients
Butternut squash – peeled and cubed, 3 cups
Carrot peeled and chopped, 1 cup
Celery chopped, ½ cup
Onion chopped, ¼ cup
Garlic 4-5 cloves
Cumin powder 1 tsp
Chili powder ½ tsp
Oregano ½ tsp, crushed
Salt to taste
Ghee or butter 1 tbs (optional)
Grated parmesan cheese for garnish
Method
1) Pressure cook all the fresh ingredients for 30 mins.
2) Once the cooker is cool, open it and using a hand blender or regular blender, crush the boiled vegetables into a smooth puree.
3) Set a large stock pot on the stove. Add the ghee/ butter and let it melt.
4) Add the pureed vegetables along with 2 cups of water, stir well and let it come to a rolling boil.
5) Add the dry spices and check for salt.
6) Cover and let the soup simmer for 10 mins.
7) Stir well and bring the soup to the consistency of your choice.
8) Serve immediately with a sprinkle of roasted cumin powder and grated parmesan cheese.
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