Butternut squash soup
Ingredients :
Butternut squash : 1 medium (cut into big chunks)
Vidalia onion : 1
Green pepper - 1/2
garlic pods : 6 big
Oregano fresh : 2 sprigs (u can use sage if u have... it smells even better)
tomato : 1 small (optional...naan poten... enaku pidikyum :P)
Garam masala :2 tsp
coriander- jeera powder - 1 tsp
Salt
sugar - 1/2 tsp
Milk /cream - 2 tbsp (optional)
olive oil - 1 tsp
chilli flakes - as per taste (optional)
Pepper powder
Fresh coriander and rosted crished almonds to garnish
Method : in a greased baking pan... chop all the vegtables (squash, onion, pepper, garlic and tomato) and arrange. Add salt, chilli flakes, a pinch of sugar, and oregano/ sage and mix well. add olive oil and toss well again.u can even use spary if u desire. Add around 1/4 cup water and roast the vegetables at 400 F for 20-30 mins or till the vegetables have become tender and slighty golden on crust. Let it cool.
Once cooled. blend it into a paste using the residue water from the baking pan.
Now take this mixture in a deep bottomed pan and bring it boil adding little water or milk (i added 1/2 cup water and 1/2 cup milk for slight creamy taste). Let the soup is thick. dont add too much water. now add garama masala and the coriander jeera powder. add salt and pepper if needed. add the rest of the sugar and bring to a nice boil. keep stirring in between.
Serve hot with roasted crushed almonds and coruander leaves. Serve with a lemon wedge on top
* we both like the sweet taste so i added suagr. Please alter the soup according to ur taste... if u like tangy dont hesitate to add few drops of lemon juice while serving.
We ate this with toasted bread..:)
Butternut squash : 1 medium (cut into big chunks)
Vidalia onion : 1
Green pepper - 1/2
garlic pods : 6 big
Oregano fresh : 2 sprigs (u can use sage if u have... it smells even better)
tomato : 1 small (optional...naan poten... enaku pidikyum :P)
Garam masala :2 tsp
coriander- jeera powder - 1 tsp
Salt
sugar - 1/2 tsp
Milk /cream - 2 tbsp (optional)
olive oil - 1 tsp
chilli flakes - as per taste (optional)
Pepper powder
Fresh coriander and rosted crished almonds to garnish
Method : in a greased baking pan... chop all the vegtables (squash, onion, pepper, garlic and tomato) and arrange. Add salt, chilli flakes, a pinch of sugar, and oregano/ sage and mix well. add olive oil and toss well again.u can even use spary if u desire. Add around 1/4 cup water and roast the vegetables at 400 F for 20-30 mins or till the vegetables have become tender and slighty golden on crust. Let it cool.
Once cooled. blend it into a paste using the residue water from the baking pan.
Now take this mixture in a deep bottomed pan and bring it boil adding little water or milk (i added 1/2 cup water and 1/2 cup milk for slight creamy taste). Let the soup is thick. dont add too much water. now add garama masala and the coriander jeera powder. add salt and pepper if needed. add the rest of the sugar and bring to a nice boil. keep stirring in between.
Serve hot with roasted crushed almonds and coruander leaves. Serve with a lemon wedge on top
* we both like the sweet taste so i added suagr. Please alter the soup according to ur taste... if u like tangy dont hesitate to add few drops of lemon juice while serving.
We ate this with toasted bread..:)
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