Vegan Butternut Squash Soup
As you cook, the kitchen loads up with the smell of garlic and butternut squash, and when you are finished, steaming dishes of butternut squash soup rewards you for your work. This encouraging soup incidentally turns out to be vegan, and is precisely exact thing we need.
Ingredients
- 1 piece onion medium
- 3 cloves garlic
- 350 g butternut squash
- 2 tbsp oil extra virgin / mustard / butter
- 2 piece dry red chilli
- ½ tsp ocean salt
- ¼ tsp crushed black pepper
- greek yogurt / cream garnishing
Instructions
- Heat 2 tbsp mustard oil / butter / olive oil in a large pan.
- Add in 2 pieces of red dry chillies and afterwards, 1 medium size onion thinly sliced.
- Sauté the onion till it becomes translucent.
- Now add 350 gm sliced butternut squash, sauté for 2-3 minutes.
- Add 2-3 clove garlic and stir for 4-5 minutes.
- Add ½ tsp sea salt and 1/4 tsp black pepper to it and sauté for a minute or 2 till it changes colour.
- Now add 2 cups of water and mix well.
- Cover and boil for 15 minutes on medium flame.
- Cook the butternut squash well and allow to release the steam.
- Transfer the cooked butternut squash to a blender and blend to smooth paste.
- Empty the butternut squash soup into a large bowl and garnish with a tbsp of coconut milk. You may also use coriander / curry leaves for garnishing. This is optional, so feel free to skip.
- Serve 'butternut squash vegan soup' sprinkled with black/dark pepper (optional).