Butternut squash soup
Author: Ujwala Chintala
Recipe type: Soup
Cuisine: Indian Fusion
Serves: 4
- 1 medium-size butternut squash
- 3 green Thai chilies
- ½ onion
- 1 tbsp - healthy oil as coconut or olive oil
- ¼th tsp - cumin
- 1-star anise
- 1 bay leaf
- ⅕ tsp ground coriander powder
- Salt
- 2 sprigs cilantro
- 1 cup and more water
- Peel butternut squash skin. Dice into 2-inch cubes.
- Add butternut squash, green chilies, onion to a pressure cooker or to a water-filled pot. Cook until soft.
- Let it cool.
- Grind cooked ingredients to paste. Add water if needed.
- To a pot, add oil. Heat to medium.
- Add cumin, star anise, and bay leaf. Cook until golden brown.
- Add ground butternut squash paste. Add salt.
- Cook for 2 minutes. Add water if needed to make a soup consistency.
- Add coriander powder. Cook for 2 more minutes.
- Turn off the stove. Garnish with chopped cilantro.
- Serve hot.
Recipe by Ujwala's Delicacies at https://www.ujwalasdelicacies.com/butternut-squash-soup/
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