What is Butternut squash?
How to choose Butternut Squash?
Soup recipes
- Clear Soups
- Thick Soups
Health benefits of Butternut Squash
- Butternut squash is high in fibre which is good for constipation problem and improves digestion.
- It is full of antioxidants and Vitamin A which is good for our eyesight.
- It contains good amount of nutrients which helps to control the blood pressure level of our body.
- It contains iron, calcium, manganese, folate which helps to strengthen our bones.
- It is high in fibre and low in calories which make it a good companion for weight loss journey.
- The Vitamin C present in the squash boosts the immunity system of our body.
How to make Butternut squash soup?
How to make smooth Butternut squash soup?
Ingredients:
- 1 medium Butternut squash, peeled and cut into medium pieces
- 1 large white Onion, sliced
- 4 cloves of Garlic, chopped
- 1 large Carrot, peeled and cut into medium pieces
- 1 red or orange or yellow Bell pepper, deseeded and diced
- ¼ cup Yogurt, whipped
- ½ teaspoon crushed Black Pepper
- ½ teaspoon dried Basil leaves for cooking
- 500 ml Chicken stock
- Salt to taste
- 2 tablespoons Olive oil for cooking
- ¼ teaspoon dried Basil leaves for garnishing
- ¼ teaspoon crushed Black Pepper for garnishing
Instructions:
- Put a pan on flame and let it become dry.
- Add 2 tablespoons of Olive oil into the pan and let the oil become hot.
- Put the flame in low and add chopped Garlic into the pan and fry them till golden.
- Add sliced Onions and give a nice mix.
- Cook them in medium flame for 2-3 minutes until they become translucent.
- Add the Carrot pieces into the pan and give a nice mix.
- Add butternut squash pieces into the pan and mix it well.
- Cover the pan and cook it in medium flame for couple of minutes.
- Add Salt and give a nice stir.
- Add Bell pepper chunks into the pan and mix it.
- Cover the pan and cook it for another 5 minutes in low flame.
- Add Chicken stock into the pan and stir it well.
- Cover the pan and cook it in medium low flame for 25-30 minutes till the Butternut squash becomes tender. Check the squash before switching off the flame. If not done, then cook for extra 5 minutes.
- Switch off the flame and put the pan down.
- Rest the Butternut squash mixture to cool down.
- Transfer the mixture into the jar of a blender. Blend it till smooth and velvety.
- Pour the content into a different bowl.
- Add whisked Yogurt into the mixture and mix it thoroughly.
- Sprinkle some crushed black pepper, dried Basil and mix it well.
- Transfer the soup into serving bowls.
Serving Instruction
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2 comments
This is a nice soup! It is great on a cold winter’s afternoon or evening! The one thing I like to add to it is about a tablespoon of fresh grated ginger and maybe a half cup of apple juice. The apple juice adds some complexity to the sweetness and the ginger adds a zing to the recipe and a little heat on the tongue and compliments the sweetness of the squash perfectly.
Hi Bella,
Thank you for your feedback. I am glad that you liked it.
That’s a great suggestion and I would definitely try it.