Butternut Squash Soup

Bask in the cooler weather this Ramadan with this cosy bowl of Butternut Squash Soup. Packed full of nutrients and delicious flavours, and don’t forget to add the pumpkin seeds before serving.

Serves : 6 – 8
Prep Time : 15 MINUTES
Cooking Time : 20 – 25 MINUTES

Ingredients

Butter (unsalted) – 1 tbsp

Red/White Onion – 1, diced

Potato – 1 Small, cubed

Butternut Squash – 1 Large, cut into large cubes

Ginger Powder – 1/2 tsp

Paprika – 1/2 tsp

Rosemary – 1/2 tsp

Salt – to taste

Black Pepper – to taste

Olive Oil – to drizzle before serving (optional)

Pumpkin Seeds – roasted, to sprinkle before serving (optional)

Water – 8 Cups

Method

– Heat the oil and butter in a large pot and sauté the onion until translucent and fragrant.

– Add the potatoes, butternut squash, the ginger powder, paprika, rosemary, salt and pepper.

– Mix until combined, then pour in the water and bring to a boil. Cover and reduce to a simmer, and let cook on low heat for 20 minutes. Taste and add more salt if needed.

– Take off the heat, and blend the ingredients using an immersion blender until you reach the desired consistency.

– Pour soup into a bowl, drizzle some cream on top and serve.

Note: option to also sprinkle some roasted pumpkin seeds before serving

(*) Pantry recipes can be found in the yufeed app