Butternut Squash Soup

Ingredients:

1.Olive oil-2 tbsp.

2.Butternut Squash-1/2

3.Milk-1/2 cup.

4.Corn flour-1 tsp.

5.Lime Juice-2 tbsp.

6.Salt- as req.

7.Pepper-Grounded-As req.

8.Coriander leaves- for garnishing

9.Vegetable stock-Optional./water-400ml.

Method:

1.Heat olive oil in a large sauce pan.

2.Add (Peeled and cut into 1 cm dice) to the pan.

3.Fry for 1 -2 mins.

4.Add stock or water and milk to the pan and boil.

5.Simmer for 5 to 6 min until the squash is tender.

6.Pour into a blender and blitz to a fine puree.

7.Add the lime juice, seasoning and garnish with coriander leaves.

8.Creamy and Savory is ready to serve.

This is one of the most underused and unrated veg. You can use it for sweet as well as savory stuff and its more versatile than pumkin and easy to prepare.

Tips:

Butternut squash's skin is hard to peel.

1.Try cutting off the base and top of squash first,then slice the skin off.

2.or simply microwave for 3 mins first and then peel
Pumpkin soup is a usually bound soup made from a puree of pumpkin. It is made by combining the blended pumpkin with stock. It can be served hot or cold, and is a popular Thanksgiving dish in the United States

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