I had never ever tasted butternut squash before, and the first time I tasted this soup, not exaggerating, I fell in love with it!
On my first operating business class flight, this was the soup on the menu that day. It definitely intrigued me, so as soon as our meal service was over, I managed to get my hands on one portion of it. One spoonful of the soup, and this became my all time favourite!!
What a beautiful, buttery / creamy, caramel taste it had. And the best was dipping the oregano bread twisters in the soup and slurping it!
Never had any soup that would make me fall in love with it as much as this.
Hope you find it good enough to fall in love with it too.
10 - 15 Minutes
45 - 50 Minutes
2 Portions (entrée bowls)
Veg / Chicken Stock*
Red Chilli Flakes
Chives / Spring Onions
1 medium, chopped
225 gms, cubed
2 tbsp, to garnish
* Fresh stock always gives a better taste, but if not possible, maggi veg / chicken low salt stock cubes can be used.
Heat the oil in a casserole, add the onions and cook for 3-4 minutes.
Add the squash, potatoes, paprika, stock and boil. Cover the casserole, reduce the heat to a low flame for about 30-35 minutes, till all the vegetables are cooked.
Strain the vegetables, and keep the stock aside.
Puree these vegetables using as much stock as needed.
Pour it back in the casserole, season with salt and pepper, and bring to boil again.
Garnish with chives or chopped spring onion greens before serving.