But better late than ever, I bring to you a very healthy and earthy butternut soup. Butternut Squash is a sweet squash and is really difficult to cube or de-skin. So I prefer the easy way out, I get cubed butternut squash, but if you happen to get the whole, cut in two parts and roast in the oven with skin on, when cooked take the pulp out and use it in Indian gravies or soups.
I have added a apple in this soup as I had to finish some, but I would like to keep it out the next time I make this soup and pair it with tomato to give it the richness and take some of the tomato tang away. But for now, its butternut apple squash soup.
You will need,
2 cups cubes butternut squash
1/2 granny smith or red delicious apple, no skin and diced small
1-2 cloves garlic
1 tsp flour
1 tbspn oil
salt to taste
and Italian spices blend
water or stock
In a pressure pan, heat the oil and add garlic and onions, stir till onions are translucent, then add in the butternut squash, add the apples and let it roast till the butternut squash is browned, then add the flour and stir once, add the salt, spices and water and bring a small boil, cover and pressure cook for 2 whistles.
Once cooled, run a stick blender and puree the soup, adjust water to thin it out if needed. Bring it to a slow simmer and enjoy the earthy soup with your loved ones.
This is my version of the low fat butternut squash soup. You will not miss the cream or butter in this soup.