Butternut squash Soup

I saw the soup of butternut squash for the first time in India when I was watching Masterchef series. I could not find this squash in India but I got it here in Norway. I tried it in the same way I cook pumpkin soup and oh, the colour was beautiful and the taste was wonderful.

Nutritional Information  (Approx)			(per serving)
Energy	195		Calories
Fat	7		%
Carbohydrate	12		%
Dietary Fiber	22		%
Sodium	33		%
Vitamin A	54		%
Vitamin C	92		%
Calcium	14		%
Iron	14		%
Protein	7.8		Grams
Sugar	6.8		Grams

Butternut squash is a winter squash. The pulp is orange and has the similar sweet taste as that of pumpkins. It is rich in fibre, vitamin C, manganese, magnesium, potassium, vitamin A and vitamin E. So, this soup is not only tasty, but is healthy too.








You can prepare this soup with pumpkin if butternut squash is not available. Hope you like it.

Ingredients
Butter/olive oil	2 tsps
Onion Chopped	1
Green chillies chopped (optional)	3
Ginger sliced
Butternut squash/Pumpkin Chopped	2 cups
Water	5 cups
Bay leaf	1
Salt	to taste

Heat oil in a pot or a cooker.

Add onion and green chillies and fry till the onion looks transparent.

Add Ginger and fry for a minute.

Add Butternut squash/pumpin and give it a mix.

Add 2 cups of water and drop the bay leaf into the pot.

Cook for 1 whistle if using a pressure cooker and if using a pot, Cover the lid and cook till the squash/pumpkin is soft and cooked.

Take away the bay leaf and let the mixture cool in a plate. If there is too much of cooked water, strain and save the water.

Once the mixture has cooled down, grind/blend it coarsely.

Transfer the mixture to a pot. Add salt and bring to boil. Boil for 2-3 minutes and switch off the heat.

Garnish with coriander leaves and serve hot.

• As I said in the beginning of post, you can use pumpkin instead of squash and it will still taste almost the same.
• You can skip the green chillies and add pepper if you do not like the soup spicy.