Wednesday, June 15, 2016

Butternut Squash Soup

Serves: 6


Butternut - 1 small (approx. 2lb size)
Olive Oil - 2 teaspoons + 1 teaspoon + greasing
Salt - 1/2 teaspoon + more for taste
Peppercorn Powder - 1/2 teaspoon + 1 teaspoon
Butter - 1 tablespoon
Garlic Cloves - 4
Onion - 1 small
Coconut Milk - 1 1/2 cups
Vegetable Broth  - 1 cup
Italian Herbs Powder - 1 teaspoon

For Aid:

Cookie Tray


  1. Preheat oven to 400F.
  2. Vertically, halve the butternut squash.
  3. Chop onions and garlic cloves.
  4. Smear 2 teaspoons of olive oil on both halves of the butternut squash.
  5. Sprinkle 1/2 teaspoon salt and 1/2 teaspoon peppercorn powder.
  6. Place the butternut squash halves in a greased cookie tray and bake for about 40 minutes until the pulp of the squash is soft.
  7. Remove the squash from the oven and scoop out the pulp. Keep it aside.
  8. Meanwhile, heat 1 teaspoon olive oil in a pan. Add butter.
  9. When the butter melts, add chopped onions and then garlic. Saute until onion turns translucent in color.
  10. Add pepper powder and saute for a minute.
  11. Take the the pulp of squash, sauteed onions and garlic, salt and coconut milk. Blend into smooth puree.
  12. Transfer the blended puree into a sauce pan, add vegetable broth and Italian herbs powder. Bring it to a boil and turn off the heat. I prefer this soup thick, if you prefer thinner consistency, you can adjust the consistency of the soup by adding a little more vegetable broth of coconut milk. If you do so, adjust the salt and peppercorn powder accordingly.
  13. Serve hot with some peppercorn powder sprinkled on top. You can drizzle 1-2 teaspoons of fresh cream on the soup if you like.


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