Butternut squash soup is a thick soup,rich in flavours.This makes a complete dinner for me. It is used as a vegetable that can be roasted, toasted,puréed,mashed and used in casseroles, breads, and muffins.The fruit is prepared by removing the skin, stalk, and seeds. One of the most common ways to prepare butternut squash is roasting. To do this, the squash is cut in half lengthwise, lightly brushed with cooking oil, and placed cut side down on a baking sheet. It is then baked for 45 minutes or until it is softened. Once roasted, it can be eaten in a variety of ways.It is also very safe and a healthy soup for pregnant women.
Let me show you my way of making this healthy soup.
1 Medium butternut squash (peeled, seeded)
1 Brown onions (chopped)
3 Carrots (diced)
1 stalk celery(celery)
Basil for seasoning
4 cups Vegetable stock
1/2 squeezed Lemon juice
1 tablespoon rapeseed oil
1 tablespoon butter
Freshly crushed black pepper
Fresh cream for garnish
Preheat the oven to full for 10 minutes.Place the butternut squash topped with coriander,basil and butter in the baking tray and roast it for 45 minutes till they become soft and tender.
In a pressure cooker (or you can use any large pot),heat oil and saute chopped onions,carrots and celery for a minute.Add in the roasted butternut squash and saute for another 5 minutes. Sprinkle salt and freshly crushed black pepper.Add the vegetable stock along with squeezed lemon juice and put the pressure cooker for 2 whistles.Once,its cooked,using a blender,blend the entire content to a fine consistency.
Serve hot in bowls with some fresh cream and garnish with coriander leaves and lemon wedges.