The autumn harvest looks colorful with squashes, pumpkins and apples in abundance in the market. So I decided to make this warm butternut squash soup as it is healthy,delicious and just right for this kind of weather. I tried is for the first time, it was easy to make and came out really good, surpassing my expectations. The butternut, apples and onions are slowly cooked together and blended well with vegetable stock to form an amazingly aromatic soup. The soup comes out creamy and smooth in texture and goes well with all kinds of toasted bread. The warm soup is perfect when sipped in cold weather or on a rainy day and is sure to please your family…
Butternut squash is also known as Butternut Pumpkin in some parts of the globe, especially in Australia and New Zealand. It bears the same sweet and nutty taste like a pumpkin. It grows on vine. This fruit is used in variety of cooking. You can roast it, purred it for soups or mash it and use it in muffins. When grilled in whole and seasoned with spices, it gives amazing sweet and spicy taste
Ingredients
- Butternut squash–1 (seedless,peeled and cut into pieces)
- Apples–2 ( peeled and cut into medium size pieces)
- Onion–1 (cut into pieces)
- Ginger–1 tablespoon
- Lemon grass powder–1 teaspoon (skip it if not available)
- Cumin powder–1 teaspoon
- Cinnamon–1 stick (crushed into powder)
- Nutmeg powder–1/2 teaspoon
- Vegetable stock–1 small can
- Butter–2 Tablespoons
- Sour cream as needed
- Salt to taste
Recipe
Take a wide pan and melt the butter in it. Add the diced onions, all the spices and fry on low flame as you smell the aromatic spices fill the air. Add the butternut squash pieces, apple pieces, mix well and add salt. Cover it for 8-10 minutes till the ingredients get soft. Cook for another 5-6 minutes and cool it. Grind it in a blender and serve it warm in a soup bowl. Add a dollops of sour cream and serve it with bread sticks or bread.
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