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Roasted Butternut squash soup (Pumpkin soup)

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Ingredients

Adjust Servings:
850 g Pumpkin/Butternut Squash
1 large chopped (about 1 cup Onion
3 cloves Garlic
1 medium (Cut into small cubes) Carrots
1/2 of 1 large (cut into small cubes) Capsicum/Bell Pepper
4 Cups chicken/vegetable stock
2 table spoon + more for garnishing (Optional) Parmesan Cheese
1 1/2 tea spoon (or to taste Chili flakes
to taste Salt & Pepper
2 table spoon Oil
to garnish (optional) pumpkin seeds

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Roasted Butternut squash soup (Pumpkin soup)

Features:
  • Gluten Free

Ingredients

Directions

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Steps

1
Done
  1. Preheat your oven at 200 ° C and line a baking sheet with aluminium foil or parchment paper (for easy clean up).
  2. Cut the squash in half and remove the seeds. Place them on the baking tray and season with salt and pepper, drizzle with 1 table spoon of oil.
  3. Bake them for about an hour or flushed become fork tender and slightly caramelize on top.
  4. Scoop out the squash flushes using a spoon and keep aside to cool down completely.
  5. Put them in your mixer grinder/blender and make smooth paste and keep aside.
  6. Heat oil in a deep bottom pan, add chopped garlic. When garlic change its color slightly, add chopped onion and saute until translucent.
  7. Add chopped carrots and bell peppers and mix well.
  8. Pour in the chicken or vegetable stock (Which ever you are using) , season with enough salt and black pepper. Close the lid and cook the vegetable for about 15 minutes (or until carrots slightly soft) on medium flame.
  9. Now add roasted squash paste to the soup and boil for another 2 minutes.
  10. Add Parmesan cheese (if using) and chili flakes to taste, cover and simmer for a minute or so.
  11. Serve hot soup with more Parmesan cheese and  pumpkin seeds on top.
2
Done

Tips & Tricks :-

  • Pumpkin works just fine as well, you can use it instead of butternut squash.
  • Leave out Parmesan cheese if you don’t like the taste.

Nadishaf

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