I am not very fan of pumpkin, but I’ve been loving this warm butternut squash soup lately. I can have it any time of the day any day. The bright yellow color of this bowl full of butternut squash soup always reminds me of Fall. And the aroma is really uffff heavenly. This soupdoesn't just taste great, it isactually healthier for us, too. Squash is naturally rich in minerals and nutrients. it’s creamy and nourishing andperfect for a satisfying cozy cold afternoon lunch or a cozy fall evening dinner.
1 medium roughly chopped Onion
1 Garlic pest
1 teaspoon Ginger pest
1 chopped Green chili
1 diced Carrot
1 chopped stock of Salary
1 chopped Tomato
1 medium-size peeled, deseeded, and diced Butternut squash
2 cups vegetable broth
2 tablespoon butter
2 teaspoon oil
1/2 teaspoon dry thyme
1 teaspoon fresh rosemary
Pinch of ground nutmeg
1/2 teaspoon of freshly ground black pepper
1 teaspoon Salt or as much needed according to your taste
Pinch of crushed red chili flakes for garnish
1 tablespoon chopped cilantro for garnish
1/4 cup heavy cream for soup and 1 tablespoon for garnish
2 cups of water
Heat a deep large saucepan with oil and butter.
Add the onion and stir for r2 minutes until the onion is soft.
Add garlic pest, ginger pest, and chopped chili.
cook for a min.
Add salary and carrots and butternut squash and cook for 2 mins.
Add vegetable broth, thyme, rosemary, nutmeg, salt, and pepper, and mix well.
Cover the pan with a lid and let it cook for 15 mins in simmer.
Use a hand blender or a mixer grinder and blend everything into a smooth soup.
Add a little bit of water if the consistency is too thick.
Put the blended soup in the pan again on low heat.
Add the cream and check the seasoning (add more, if it needs).
Garnish with chopped cilantro, fresh cream, and a pinch of red chili on top.
Serve warm soup with a piece of crusty bread or croutons.