The day was looking gloomy with rains lashing outside…… a good day to make soup. The orange superfood butternut squash seemed the perfect vegetable to puree into a soup! It’s rich in dietary fiber, potassium, folic acid, magnesium, and omega 3’s. Its orange hue comes from carotenoids which help to protect against heart disease and some cancers. I added a couple of green chillies to the squash while cooking which gave the soup a slight kick!
What you need:
1/2 onion chopped
2 cloves of garlic
2 green chillies
1/2 butternut squash peeled, seeded and cubed
4 cups of chicken stock(or vegetable stock)
1 tbsp butter
1/2 tsp cumin powder
1 tbsp light cream
Salt and pepper to taste
How to make:
1. Melt the butter in a large pot. Add garlic chopped, onion and green chillies and stir and cook till soft (about 3 minutes).
2. Add the squash and chicken stock; bring to a simmer and cook until the squash is tender, 10 to 15 minutes. Season with cumin powder and salt and remove from heat.
3. You can puree the soup in the pot itself by using a stick blender or puree the soup in the mixie in batches. Put the pot back on the stove and stir in the cream and add pepper. Serve hot.