Butternut Squash Soup

Butternut squash features really low in my vegetable list. I have always had the impression that this vegetable is really bland and so will be the dishes made out of it.But I must say this vegetable is an eye-catching one and every time, I visit the local farmer’s market, these beauties do catch my attention.

Butternut Squash - food photography - thespiceadventuress.com

Since I was in no mood to experiment with this new vegetable, I always gave it the pass i.e. until I came across this soup recipe.

Butternut Squash Soup - a delicious and warming soup with a hint of spice and generously endowed with some cream and parmesan - thespiceadventuress.com

One of my dear foodie friends, Nanditha who also runs the popular microblog Kitchening About on Facebook had shared this recipe using pumpkin. The hint of spice in this recipe is what attracted me to this as it didn’t sound like a bland one. I decided to try it out anyway but with butternut squash and the result – a rich, creamy, delicious and nutritious soup with just the right hint of spice and flavour to appease my Indian taste buds.

So, here’s the recipe for butternut squash soup…..

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Butternut Squash Soup - a delicious and warming soup with a hint of spice and generously endowed with some cream and parmesan - thespiceadventuress.com

 

Ingredients:

1. Butternut squash – 12 big chunks
2. Garlic – 3 cloves, chopped finely
3. Onions – 1 small, chopped finely
4. Bay leaf – 2
5. Cloves – 2
6. Vegetable stock – 1 cup (the original recipe used water but I used stock to give some extra flavor)
7. Salt – to season
8. Cracked black pepper – to season
9. Light cream – 2 tbsp.
10. Parmesan cheese – a sprinkle, for garnish

Method:

• Put the stock, vegetables, salt, bay leaves and cloves in a pan, cover and bring it to a boil.
• Once boiled, turn the flame to medium-low and keep it that way till the squash pieces become soft.
• Strain the stock and reserve it for later use.
• Also remove the bay leaves and cloves.
• Take the veggies and blitz them to make a thick puree.
• Add as much stock as you’d like depending on your preferred consistency for the soup.
• Now to the soup add cream and give it a mix.
• Give it a taste and season the soup accordingly.
• Add a final touch to the soup by topping it off with parmesan cheese.

Note – You may use pumpkin or add other veggies instead. Skip the cream or parmesan if you are wary of the calories.

 

This is a great soup recipe for children who are otherwise fussy to eat veggies. Do you make soups at home? Which one is your child’s favourite?

Butternut Squash Soup - a delicious and warming soup with a hint of spice and generously endowed with some cream and parmesan - thespiceadventuress.com

Butternut Squash Soup - a delicious and warming soup with a hint of spice and generously endowed with some cream and parmesan - thespiceadventuress.com

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2 thoughts on “Butternut Squash Soup

  1. simplyvegetarian777 September 10, 2014 at 2:28 am Reply

    Fall is around the corner here. Sounds yum.

    Like

    • vanyadhanya September 10, 2014 at 3:39 am Reply

      the world is an irony…and its spring in my part of the world

      Like

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