Roasted Squash Soup

Both my husband and I are not great fans of pumpkin or the acorn squash, but I don’t like to avoid any vegetable for lack of our liking because every other vegetable is unique in nutrients and taste. Luckily, any vegetable is passable for both of us in form of soups or stews; so here comes the creamy squash soup.
1. Squash – 1 wedge
2. Milk – 1/2 cup
3. Cumin powder – 1/4 tsp
4. Nutmeg – 1 pinch grated
5. Salt to taste
6. Pepper to taste
7. Olive oil – 1 tbsp
8. Pumpkin seeds – 1 tbsp

Step 1: In a non-stick pan, take olive oil and saute the roughly chopped squash in medium heat until they are roast and soft
Step 2: Let it cool and then blend it smoothly with milk.
Step 3: Bring it back to the same pan and heat on low flame.
Step 4: Sprinkle cumin powder, nutmeg grated, salt, pepper and mix well.
Step 5: Pour into soup bowls, top with crispy salted pumpkin seeds and serve immediately. This is another soup that you can have the temperature you like piping hot or warm or cold.


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