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One day it so cold here, another day it is quite warm which reminds me of summer. But the schools started, most of the people return to work so whether I like it or not but summer is almost over.
We get many different varieties of squash during this time of the year. I have tried my hands on different squash recipes during this season. You may have seen some of my recipes like Lasagna with Butternut Squash, Spaghetti Squash Salad, no pasta lasagna Eggplant Lasagna with Zucchini and Butternut Squash or Indian kofta made with long squash Lauki/Dhudhi Kofta. This time when I bought butternut squash from grocery store, my son wanted a soup so we both decided to make vegan soup. My son really enjoyed it! We also shared it with someone in the close family who is vegan and she absolutely loved it!!
This soup is made with few basic ingredients and took less than 20 minutes to cook it. It does take some time to clean butternut squash but my son helped me with that. This soup was enough that we ate with dinner and he packed for the lunch too. Warm soup is a great supplement during this cool weather.
This recipe serves 4-5 people.
Preparation time: 20 minutes
Cooking Time: 20 minutes
1 butternut squash skinned and cut in small cubes
1 small onion cut in small pieces
3 cloves of garlic
Small piece of ginger sliced
1 bay leaf
Salt to taste
Pinch of Black pepper powder
Oil or butter for cooking
Cilantro/coriander for garnishing
1. Prepare butternut squash by removing skin and then cut in cubes. Also cut onion and remove garlic skin (no need to chop).
2. Heat 1 tbsp oil or butter in the pan. Add bay leaf and ginger. Then add all the veggies and salt. Cook on medium heat stirring frequently. When veggies start to change the colour or gets the brown mark (in 5-6 mins) add 1 glass water. Cook on medium heat with lid covered. It will take nearly 10 minutes to cook squash after you add water. Check squash with the tip of knife, when it is soft then turn off the heat.
3. When cooked veggies are easy to handle, blend to a smooth paste using blender. Also add water to make soup like consistency. Adjust salt and add black pepper powder. Add the soup back in to the pan and simmer on low heat for 4-5 minutes or until it comes to the boil.
4. Garnish it with cilantro/coriander and serve when it is hot. You can add dollop of sour cream on the top if you wish. I served grilled cheese veg sandwich on the side. This soup has a hint of ginger, garlic and pepper. It is perfect during cold months.
Try this soup once and hopefully you will love it as much as we did. This soup is vegan, gluten-free and nut free.
Let me know if you have any questions regarding the dish.
You can also find many soup recipes here.
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