½ tbsp - ghee (clarified butter). Substitute with butter if you don't have ghee.
½ red onion
4 - green chillies
6 - garlic pods
¼th tsp - cumin seeds
⅛th tsp - himalayan pink salt
½ tbsp - whole milk
1/10th tsp - nutmeg powder
1 bay leaf
3 sprigs - Cilantro
Instructions
Pour oil in a pan. Heat on medium high.
Add cumin to oil. Fry for 40 seconds.
Peel buttercup squash skin with peeler. Squash skin is hard to peel. To easily peel skin off, steam squash in a pressure cooker or pan till soft. Once cooked till soft and cooled down, skin simply comes off with you hand. If you steam squash, no need to cook along with asparagus. Remove skin, directly add to blender to blend. It is your choice whether to steam or cook.
Add chillies, onion, cut asparagus. If you prefer peeling skin off of buttercup squash, add cubes now. Stir.
Close lid. Cook for 2 minutes. Add salt. Stir every 2 minutes.
Cook for 10 minutes or till squash is soft. Turn off heat. Let it cool.
Blend this mixture till paste.
In a pan, add ghee.
Add ground mixture.
Add bay leaf, grated nutmeg and milk. To make vegan, add nut milk or coconut milk.
Cook for 2 minutes or till it boils. Turn off stove.
Garnish with cilantro.
Serve hot.
Recipe by Ujwala's Delicacies at https://www.ujwalasdelicacies.com/stock-free-buttercup-squash-asparagus-soup/