Recipes Cooking: Butternut squash soup recipe

Wednesday, February 5, 2014

Butternut squash soup recipe

Chefs butternut squash soup recipe is very easy to cook and tastes fantastic.

With very few ingredients and no cream or butter used this is one healthy soup recipe that tastes wonderful.

The sweetness of the butternut squash with its rich flavour is perfect for Autumn and winter to warm you up on a cold day.

The butternut squash is packed with nutrients including being high in vitamin C, vitamin B6 and of course vitamin A due to the bright orange colour of the squash.

Chef uses a pressure cooker to make this butternut squash soup recipe, you can use a normal pan, follows Chefs instructions only cook for longer.

You can eat Chefs butternut squash soup for a starter, light snack or for lunch.

Ingredients for butternut squash soup

1 large Butternut squash (big chunks)
1 medium Onion (chopped)
1 tsp Chefs Mild curry powder
Salt to taste
Water
Rice bran oil

Take a spoon and scoop up some of this healthy and delicious butternut squash soup.

How to make butternut squash soup

Lightly fry the onions for a few minutes.

Add the curry powder, stir then remove from the heat.

Add the butternut squash and lightly stir.

Pour some water into the pan - you want the water to only just show through the bottom of the squash - do not cover the butternut squash with water.

The squash will produce natural water when it cooks.

Secure the lid on the pressure cooker.

Bring to full pressure then turn onto the lowest heat and cook for 10 minutes.

Take off the heat and place under the cold water tap to help release pressure.

Carefully remove the lid.

Use a spoon to remove the butternut squash from the pan into a blender.

Pour enough water from the soup in the blender.

Add salt to taste and blend into a tasty butternut squash soup.

Add enough water to make the soup thick or thin in consistency.