Butternut squash soup
It took me so long to get back to my blog. I was affected by flu and the only solution is to take lot of rest. For the past few years, every year I get affected by flu, so this year I thought I should get the flu shot. But guess what I got flu in the early season itself. I was too weak to cook and was thinking of liquid food to ease the sickness. Soups are the ultimate choice. It is easy to cook and I can make in large quantity and store it in fridge as well.
I am usually reluctant to have Lemsip drink for flu. I can’t stand its smell and it doesn’t taste good. But I overcame the shortcoming by making some wonderful soups.
Autumn season was almost there, variety of winter squashes were in season. I made butternut squash soup, it was wonderful with a mild note of curry flavour and smoothness from the addition of coconut milk. I added toasted sunflower seeds or chopped cashew nuts for the extra dimension of crunchiness to the soup.
Look out for some more soups to come in the following blog post 🙂
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
- Butternutsquash, peeled and cut into cubes of an inch – 800 g (medium size)
- Butter – 5 g
- Onion, peeled and chopped – 1 (large)
- Fresh Garlic, minced – 3 cloves
- Fresh Ginger, minced – 1/2 tbsp
- Fresh hot chill, deseeded and chopped – 1/4 tsp
- Curry powder, hot – 1 tsp
- Vegatable stock – 700 ml
- Coconut milk – 100 ml (I mixed 2 tbsp coconut powder with water to make coconut milk)
- Salt & pepper for seasoning – Salt & pepper for seasoning
- Sunflower seeds or chopped cashew nuts, toasted – 3 tbsp (optional)
- Corainder leaves, for garnish – 1 tbsp (optional)
- In a casserole pan, add the butter and heat it at medium. Once the butter starts to melt, add the onions and cook for 5 minutes or until translucent.
- Add the garlic, ginger and chilli and cook for few minutes stirring frequently.
- Add the curry powder and mix well.
- Add the butternut squash, pinch of salt and pepper. Give everything a good mix and let it cook for 5 minutes.
- Add the stock, bring it boil and simmer for about 20 minutes or until the butternut squash is tender.
- Let it cool for 10 minutes. Blend everything until smooth consistency is achieved (do it in batches).
- Mix the soup with coconut milk. Adjust the seasoning. Reheat the soup at low heat for 2 to 3 minutes.
- Serve each bowl of soup topped with toasted nuts and corainder leaves.