Happy Halloween.. which means pumpkins, butternut squash, acorn squash everywhere. This recipe was given by my colleague and i modified it slightly to my kiddo’s taste. The kid is a big time soup lover and thats one of the way to give him all the veggies. So here is the butternut squash soup. It does take quite some time but its worth it.
Ingredients:
1 medium size butternut squash
Vegetable broth – 1 cup
Coconut milk – 1/2 cup (I used canned coconut milk, half a can)
Salt and black pepper to taste
Steps:
This first step is one among the time consuming step.
- Peel the skin, deseed the butternut squash and chop them into cubes.
- Bake them in the oven for 1 hr at 350F. I didnt add any oil(If want to make the soup quick, instead of baking just boil the butternut squash with vegetable broth till it becomes soft and tender)
- Let it cool and blend it into a fine puree it by adding vegetable broth. (I just used the boiled spinach water)
- Now to the pureed squash add the coconut milk, required salt and pepper let it simmer for 15-20 minutes.
Hot and yummy butternut squash soup is ready.
Variations:
I didn’t add any other veggie. To this you can add carrots or red bell pepper also add sautéed onions.
Perfect soup for the fall weather.
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