Thursday, January 3, 2013

Squash soup

Soups - Perfect for the winter. This is a squash soup with many other vegetables added. I have made Butternut Squash soup with just the squash. But I also experimented by adding other vegetables to it and the soups tasted hearty and delicious.

You can try this soup with as little veggies you would like, or add a lot more.


Butternut Squash or Acorn squash - 2 cups chopped
Onions - 1/2 cup
Garlic - 2 or 3 pods
Ginger - 1/2 inch
Carrots - 1/2 cup
Zucchini - 1 cup
Celery - 1/2 cup
Cilantro - 1/4 cup
Butter - 1 tbspn


Heat a big pan, add butter and let it melt. Add onions, garlic and ginger and fry for 3 minutes. Add carrots, zucchini and celery, salt and pepper and fry all the veggies well. It takes about 12 to 15 minutes. Now add 1 to 1 1/2 cups water, just enough to cover the veggies and let them finish cooking. Close the lid and let the veggies cook. Once they are cooked, remove the pan and keep it aside for it to cool. Then it is time to puree the veggies in a blender. The soup will be little thick and that is fine.

Heat the pan again and add the pureed soup along with 2 cups of water and check for salt and pepper. Mix well and let it heat up thoroughly. Serve it hot or warm!

I sometimes add grated cheese just before serving.

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