Butternut Squash Soup

Aperture:f/5
Focal Length:52mm
ISO:1250
Shutter:1/80 sec
Camera:NEX-5R

DSC05793

DSC05794Butternut Squash Soup:

Ingredients:

Butternut Squash: 1 lb.( peeled, diced and de-seeded)

Butter: 1 tbsp.

Chicken or vegetable broth: 48 oz., Swanson or any other brand (Tastes best with chicken broth)

onion-1 big (cut into chunks)

Apple- 1 (any variety, cut into chunks)

water- enough to boil onion and apple.

Cream-2-3 tbsp.(Heavy whipping or Half and Half) (optional)

Sautéing:

Onion-1 (medium-sized, finely chopped)

Oil -2 tsp.

Spices:

Ginger-1 tbsp. (grated)

Cumin- 1/2 tsp.( optional)

Nutmeg: 1/4th tsp.

Red chili powder (optional) – 1/2 tsp.

Salt and pepper (if not using chili powder)roughly around ½ tsp.

Method:

1. Grill the squash coated with a tbsp of butter in the oven (for about 30- 35 minutes).

2. Meanwhile bring the apple and onion to boil in a pot with water for 30 mins (lid covered)

3. Now, make the puree of both squash and onion/apple separately using the reserved water from apple/onion boiling. In a pot take the chicken or vegetable broth, add the squash puree, apple/onion puree and spices to the pot . ADJUST the spices to your taste. This mixture needs less than 10 minutes of cooking.

Add cream to the soup when the cooking process is completed. saute the onion in 2 tsp. of oil and add to the soup at the end.

Garnish:

Garnish with sunflower seeds or chives.

Tips: Adding cream early in the cooking process, makes it curdle and does not taste very good. Always reserve the cream to the end. Also, in this recipe using creme is entirely optional.

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