One of my favorite winter soups, this one is rich in vitamins A and C. And it is hearty and very satisfying.
- 2 lbs peeled and cubed butternut squash or red pumpkin
- 4 tbsp olive oil (or you can use vegetable oil)
- ½ medium sized onion
- 2 cloves of garlic
- Turmeric (small pinch)
- 1/8 tsp garam masala
- Salt (to taste)
- Cracked black pepper (to taste)
- 1 tsp dried or 2 tsps fresh cilantro (coriander)
How To Make:
Drizzle some olive oil on a cookie sheet or baking pan. Spread out the cubed squash or pumpkin. Drizzle some more olive oil on top. Sprinkle some salt and pepper. Heat oven to 350 C and roast the squash for about 30 mins or until it is fork tender. You can also steam the squash for about 30 mins or until tender. I prefer roasting as it gives a nutty taste to the soup.
Heat 2 tbsp oil in a soup pot, add finely chopped onion and garlic, cook until softened and translucent. Add the roasted squash, about 2 to 3 cups of water, turmeric, garam masala, cilantro and salt to taste. Bring to a boil and turn the down the heat to low. Add a couple of splashes of milk. You can break up the squash pieces with a potato masher to keep the soup chunky. If you desire a smooth soup, blend it with an immersion blender or in a food processor. This soup tastes best when served piping hot. You can garnish with a dollop of cream. Accompany with some toasted bread.
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