A butternut squash in its wholesome is very intimidating(to me). Had never bought one, always chose the frozen cut squash to make our traditional koottu. If somebody cleans, peels, cuts and puts in a bag, why bother ? 🙂 So imagine my
shock surprise, when my neighbor walked in with this “humongous” squash…a fruit of her labor in her garden. I just left it on my kitchen counter , not wanting to deal with it amidst the Halloween/Diwali chaos.
A week after Diwali, suqash was still there, and I was just pretending not to look at it, if I don’t see it, its not there.. kind of logic 🙂 . But then came the day when my mind went blank at the thought of dinner. Having read some amazing squash soup posts by fellow bloggers, I declared it was squash soup for dinner. Though I didn’t have many ingredients that I normally add in a soup, I decided to make do with what I have (hence, the cashew cream instead of heavy cream 🙂 ) and it turned out to be a very successful dinner (with kids polishing their bowls 🙂 ).
If this is your first time handling a whole squash, please check out Anjana’s (At the corner of happy and harried) tips on how to cut a squash. I found them very helpful, I strongly recommend it if your are a first timer, because no soup is worth losing a finger 🙂
And here is my squash soup recipe:
- Cut squash into cubes.
- Cut some carrots and red onions. I also used few mint leaves. You can add celery, tomatoes and definitely more carrots (it was a “fridge almost empty, so make-do” day for me ). However, I did have some vegetable broth which made up for the lack of other vegetables.
- Here is my favorite spice blend for the soup.
- Cinnamon – 1 stick
- Cardamom – 2
- Cloves – 5 or 6
- Bay leaves – 2
- Black pepper – 1.5 tsp
- Cumin – 1 tsp
- Fennel – 1.5 tsp
- Coarsely crush the spices just enough to release flavor.
- Tie the crushed spices in a bundle, either using a clean cloth or a bounty paper towel. This is a convenient way of seasoning the soup, just drop the bundle in the soup and remove it once the soup is cooked.
- I used my pressure cooker, as I didn’t have a lot of time to slow cook the soup and develop flavors. Pressure cooker delivers the same results in a quicker fashion…(what will I do without them ???? ). Heat a spoon of oil and saute the red onions and when the onions brown, add a tsp of ginger garlic paste and then saute the carrots and mint.
- Add the squash cubes and sprinkle some salt to sweat the veggies and saute until the squash softens a little.
- Add 5 cups of broth (vegetable or chicken). If you are using a lot of vegetables , just water will suffice. Drop the spice bundle in the broth.
- I pressure cooked for 5 whistles. Squash was so tender that it almost dissolved in the soup. Fish the spice bundle out as its job is done :).
- I allowed my soup to completely cool down before pureeing and meanwhile made the cashew cream. You can use dairy cream instead. To make cashew cream, grind 2 tbsp of cashew nuts with water or milk to make a smooth cream.
- I reserved 1 tbsp of cream for final garnish and mixed the rest in the soup.
- Puree the cooled down soup in a blender and add the cashew cream to it. Add salt and pepper as you need, and heat the soup (do not bring to boil).
It is a yummy comfy soup, we had it with some roasted corn quesadillas and it was a finger-licking, bowl-polishing meal 🙂 Hope you try it too !
- Creamy Butternut Squash Soup (traveledeats.wordpress.com)
- Cofmorting Butternut Squash Soup(happyandharried.wordpress.com)
- Butternut Squash Soup Inspiration (fatveganbaby.com)
- Caramelized Butternut Squash Recipe (food.com)
- Curry Butternut Squash Soup (chewoutloud.com)
- An Improvised Recipe for Vegan Butternut Squash Soup (spendmatters.com)
- Butternut squash soup (stevemyalleats.wordpress.com)