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Butternut Squash Soup

Monday, February 09, 2009
7 Comments ::

:: < 30 Minutes, Serves 4, Vegetarian, Vegan, Soup, Main Course, Starter, Healthy Food, Tooth Friendly, Recipes for Kids, Student Recipes

I have resisted the temptation of adding sour cream or double cream to this soup in following my dairy-less 28 days diet. The soup, however, is tasty in addition to being healthy and if you love butternut squash as much as I do, you will love it:-)

Ingredients:

1 medium Butternut Squash, peeled and cut into small cubes
1 medium Onion, chopped finely
2 cloves Garlic, chopped finely
2 medium Carrots, cut into cubes
1.2 litres/5 cups Chicken or Vegetable Stock
1/2 tsp Cumin
Salt and Pepper
2 tbsp Olive Oil

Method:

Heat the oil in a apn and fry onion and garlic over medium heat for 5-6 minutes until soft.
Add carrots and butternut squash and mix well with onion. Cook for another 5 minutes.
Season and add the cumin powder.
Add the stock and bring to boil before simmering covered for 18-20 minutes.
Serve hot.

Post Rating

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Comments

By farida @ Friday, February 13, 2009 6:13 PM

I love butternut squash a lot. I am sure I would love this soup too. And with a dollop of sour cream:)

By Reliable Web Hosting Service @ Tuesday, March 03, 2009 1:28 PM

Just one question. From what i know frying onion and garlic together does end up giving the one who eats it a headache, question is, does using them together in a soup end with same results.