Wednesday, November 14, 2007
During this season, soups are refreshing...
Butternut Squash Soup
1 Butternut Squash (peeled and cut into big cubes)
1 big onion (cut in cubes)
2 big tomatoes (cut in cubes)
2 carrots (cut in cubes)
1 tsp of cumin powder
1 tsp of curry powder
1 bunch cilantro (chopped)
Salt (about 1 and 1/2 tsp)
Smear 2 tbsp oil in an oven proof dish and add all ingredients with some water and turn the oven on for 400F for about 40 minutes. After it is cooked, puree it and add some more water for soup consistency. I don't strain my soups since the fiber content goes away.
Another way to do this is put everything in pressure cooker and give it 3 whistles. and follow same proceedure afterwards.
You can eat this with bread..... and some salad.....