- Published on
- May 19th 2022
Butternut Squash Soup
Making Creamy Butternut Squash Soup is super easy and it needs very few Ingredients.
Preparation Time
10-15 mins
Ingredients
| Measure | Ingredient | Key Nutritions |
|---|---|---|
| 1-2 TSP | Olive Oil (Extra Virgin or Regular) | Monounsaturated Fats and Vitamin E |
| 1/3 - 1/2 Cup | Onion | Calcium, fiber and anti-oxidants |
| 1/3 - 1/2 Cup | Cherry Tomatoes or Tomatoes | Vitamin A,C |
| 1-2 TBSP | Red/Green Lentils | Protein, Iron, Folate |
| As per taste | Salt and Black Pepper | |
| As per the taste | Grated ginger (Optional) | |
| For Garnishing | Cilantro leaves or Rosemary leaves (Optional) |
Method
-
Get the butternut squash first cut into half and remove the seeds
Note: Dry the seeds for later use (I use them in salads)
-
Soak lentils (Optional). Get all the ingredients ready.
-
Heat Olive Oil in a pressure pan or instapot. (If using - Add green chilli)
-
Add cumin seeds, (mashed green chilli if using) followed by onions sauté for a min. (If using - add grated ginger)
-
Add tomatoes satue for fee seconds followed by Butternut squash pieces and sauté until soft
-
Add lentils, then Salt and black pepper. Add water (little more than the veggies) or around 2-3 cups
-
Pressure cook for 2-3 whistles or Instapot 4 mins high pressure. Once cool down, grind the half of the mixture
-
Garnish with Cilantro or Rosemary leaves or some olive oil on top and serve
