Butternut squash soup or pumpkin soup is one of my favourites. It was and is still made very regular in my parents house. Nothing is better than coming home on a cold day and warming up with a hot, steaming bowl of this delicious soup. It immediately makes you feel cozy and comfortable.
This soup is very versatile and can be made with different ingredients. I sometimes add apples and in my parents house even oranges are added sometimes. Instead of butternut you can use other pumpkins as well.
Ingredients:
- 1 medium butternut, peeled and cubed
- 1 medium potato, peeled and cubed
- 1 large carrot, peeled and cubed
- 2 onions, chopped
- 1 garlic clove, chopped
- ½-inch piece ginger, chopped
- 4 cups vegetable stock/bouillon
- ½ cup heavy whipping cream
- 2 Tsp. Curry powder
- Salt to taste
- Red chilli powder to taste
- 2 Tbsp. Butter
- 2 Tbsp. Canola oil
Method:
In a large pot heat butter and oil. Add the onions, garlic and ginger. Fry for 2-3 minutes then add the butternut, potato and carrot. Fry for about 5 minutes. Add the vegetable stock/ bouillon and bring to a boil. Let simmer for about 15 minutes till vegetable are soft, and then puree everything with a hand blender. Then add curry powder, salt, red chilli powder and cream. Mix well and simmer for couple more minutes. Serve.
This soup is very versatile and can be made with different ingredients. I sometimes add apples and in my parents house even oranges are added sometimes. Instead of butternut you can use other pumpkins as well.
Ingredients:
- 1 medium butternut, peeled and cubed
- 1 medium potato, peeled and cubed
- 1 large carrot, peeled and cubed
- 2 onions, chopped
- 1 garlic clove, chopped
- ½-inch piece ginger, chopped
- 4 cups vegetable stock/bouillon
- ½ cup heavy whipping cream
- 2 Tsp. Curry powder
- Salt to taste
- Red chilli powder to taste
- 2 Tbsp. Butter
- 2 Tbsp. Canola oil
Method:
In a large pot heat butter and oil. Add the onions, garlic and ginger. Fry for 2-3 minutes then add the butternut, potato and carrot. Fry for about 5 minutes. Add the vegetable stock/ bouillon and bring to a boil. Let simmer for about 15 minutes till vegetable are soft, and then puree everything with a hand blender. Then add curry powder, salt, red chilli powder and cream. Mix well and simmer for couple more minutes. Serve.
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