When compared with pumpkins, butternut squash are quite cheaper and its available even in Indian groceries here in Paris, few days back i picked two butternut squash from Indian groceries and prepared kootu and this vegan soup with them, my teddies enjoyed having this creamy,catchy and healthy light soup for their dinner, with tomato brushcetta..Both together turned out our dinner absolutely divine and we loved this wonderful bowl of butternut squash soup..I prepared this soup using coconut milk instead of fresh cream, adding coconut milk to the soup turned them out super delicious,light with mild coconut flavour..Trust me, people whoever says 'no' to soups will definitely love this delightful soup...Sending this soup to Ivy's
Creative Concoctions#4 - Cooking With Olive oil & to
Fast Food But Not Fat Food guest hosted by Priya,event by
Priya Mahadevan..
1no Butternut squash (peeled and cubed)
1no Onion (large & chopped)
2nos Carrots (chopped)
2cups Vegetable broth
1can Coconut milk
Salt
Pepper powder
2tbsp Olive oil
Heat olive oil in a pressure cooker, saute the onions until they turns transculent, add the chopped carrots,cubed butternut squash,cook for few minutes, now add the vegetable broth,salt, cover the cooker with lid,put the weight and cook upto three whistles..once the steam get released, add the coconut milk, pepper powder and blend the cooked veggies with a hand blender as smooth paste..
Serve warm with any bread sandwich or croutons...
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