Butternut or Winter Squash Soup

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Butternut or Winter Squash Soup
Soups give us a kick-start boost in these chilly winter days. Here is a creamy butternut squash soup with a hit of flavorful spices of cumin, clove and chipotle chillie. These spices will definitely give this soup a nice kick. Very easy to make and a super delicious one.
Prep Time 45 min
Cook Time 60 mins
Servings
servings
Ingredients
Prep Time 45 min
Cook Time 60 mins
Servings
servings
Ingredients
Instructions
  1. preheat oven to 350 F. Cut the squash into halves and remove the seeds. Place them on a baking sheet cut-side down. Bake until tender. This will take around 45 mins. Scoop out the pulp once you are able to hold it using a spoon.
  2. Take a saucepan, heat oil over medium heat. Add onion, celery and carrot. Stir occasionally and let it cook until slightly soft by covering the lid. Add in squash pulp, cloves, cumin, chipotle powder to taste.
  3. Add in broth, simmer and cover it. Let it cook until the veggies are very tender or around 20 minutes. Once done, puree the soup using a blender. (Be careful while blending hot contents)
  4. Season with salt and pepper powder. You can garnish it with a drizzle of yogurt and fresh parsley.
  5. This Soup can be stored in the refrigerator for 3 days.
  6. Tip: You can find chipotle peppers at spice section of most of the supermarkets.
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