For some reason butternut squash has not been my favorite vegetable. So I decided to make soup which is healthy and I believe its easy to eat. Soups are always healthy. You intake all the nutrients of the vegetables from the soup quickly. This is the kind of soup that I make in my kitchen which does not contain any extra ingredients like heavy cream or stock or wine or butter etc. It is healthy and delicious. I like to serve this soup with a salad and dinner is done :).
Serves : 4
Approximate Total Cost : $4.00
Ingredients
Carrots - 3 (diced)
Butternut Squash - 1 (Peeled and diced)
Onion - 1/2 (finely chopped)
Garlic - 2 cloves
Ginger - a small piece
Salt - to taste
Pepper - to taste
Sour Cream - 4 dollops (one dollop per bowl)
Bay Leaf - 1
Canola Oil - 1 tablespoon
Croutons - a handful
Water - 3 to 4 cups
Method
1. In a hot pan add a tablespoon of Canola Oil and the bay leaf. Saute the onions, ginger and garlic for 5 minutes.
2. Add the carrots and cook for 5 minutes. Now add the butter nut squash and cook for 5 minutes. Add more vegetables if you like. Add water and salt and pepper. Allow it boil. Once the veggies are soft blend them. I used a handheld blender which makes life easy. Remember to take out the bay leaf and discard it. So I inserted my handheld blender into the pot and blended the soup. Adjust the quantity of water to achieve the desired consistency of the soup. If you dont have a hand held blender then allow the mixture to cool down to room temperature and blend the mixture by transferring it into a blender. Sometimes the blender will not blend well if you pour the entire mixture from the hot pan into the blender. since there will be a lot of soupy broth the blender will not blend perfectly leaving some chunks. so i follow the below method. When you blend in a blender add only the veggie pieces in the blender and little bit of the soupy broth from the hot pan and blend it. Now add the blended mixture (veggie paste) into the soupy broth in the hot pan and mix well.
3. Serve hot by topping it with croutons. I am a lover of Sour cream, so I just added a dollop of sour cream.
Serves : 4
Approximate Total Cost : $4.00
Ingredients
Carrots - 3 (diced)
Butternut Squash - 1 (Peeled and diced)
Onion - 1/2 (finely chopped)
Garlic - 2 cloves
Ginger - a small piece
Salt - to taste
Pepper - to taste
Sour Cream - 4 dollops (one dollop per bowl)
Bay Leaf - 1
Canola Oil - 1 tablespoon
Croutons - a handful
Water - 3 to 4 cups
Method
1. In a hot pan add a tablespoon of Canola Oil and the bay leaf. Saute the onions, ginger and garlic for 5 minutes.
2. Add the carrots and cook for 5 minutes. Now add the butter nut squash and cook for 5 minutes. Add more vegetables if you like. Add water and salt and pepper. Allow it boil. Once the veggies are soft blend them. I used a handheld blender which makes life easy. Remember to take out the bay leaf and discard it. So I inserted my handheld blender into the pot and blended the soup. Adjust the quantity of water to achieve the desired consistency of the soup. If you dont have a hand held blender then allow the mixture to cool down to room temperature and blend the mixture by transferring it into a blender. Sometimes the blender will not blend well if you pour the entire mixture from the hot pan into the blender. since there will be a lot of soupy broth the blender will not blend perfectly leaving some chunks. so i follow the below method. When you blend in a blender add only the veggie pieces in the blender and little bit of the soupy broth from the hot pan and blend it. Now add the blended mixture (veggie paste) into the soupy broth in the hot pan and mix well.
3. Serve hot by topping it with croutons. I am a lover of Sour cream, so I just added a dollop of sour cream.
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