butternut squash soup {fall/winter soups}

6931D024-C579-478A-AD23-5A6C22A69C7AButternut Squash comes from the pumpkin family. It has a hard skin and quite sweet to taste.This is a great soup for cold winter evenings.

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Peeling and dicing an oddly shaped and tough skinned pumpkin can be a let down. So I avoided venturing into this tough job for quite sometime.Finally spring of this year, I decided to give it a shot.
During spring, we visited a cousin of mine in Stuttgart . When I learned about this popular annual pumpkin festival, I wanted to check out .They graciously offered to give us a ride.
It’s an annual festival held at the Ludwig Palace , with more than 100 varieties of pumpkins on display. There are all kinds of cute and weird statues made of pumpkins. And a range of pumpkin foods to tickle your taste buds from hot pumpkin soup, pumpkin pizza , roasted pumpkin nuts , pumpkin cakes ….the list goes on. Cold breeze and a hot soup, could not ask for more !! All in All it was an amazing experience.

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Ingredients
Serves 4
1 half of Butternut Squash , skin removed and cut into cubes
1 Onion chopped
1 tablespoon of Butter
1 tsp of Jeera/Cumin Powder
Pepper to taste
{since the pumpkin is sweet , you can add more/less of it}
1 Bay Leaf
4 cups of Water
Salt to taste

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Method

  • Melt butter in a pot over medium heat.
  • Add onion and bayleaf , cook until the onions are soft.
  • Add the chopped pumpkin cubes and water.
  • Bring it to  boil until they are soft.
  • Set it aside when done and allow it to cool.
  • Remove the bayleaf.
  • Working in batches, puree the soup until very smooth. Add more water if it’s too thick.
  • Return the soup into a pot and reheat it.
  • Season it with pepper powder, jeera powder and salt.
  • Check on salt and pepper. Add more if required.
  • Serve it hot with some warm bread.

Published by

Heap of Spice

daughter, daughter in law , wife, mother of two, sister ,aunt , homemaker 😃

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