Thursday, June 27, 2013
Recipe: Pumpkin and Butternut Squash Soup
This orange-colored soup is rich in vitamin A, C, potassium, fiber, and antioxidants. Eat it as is or you can dip bread in it.
Pumpkin and/or butternut squash, cut small
Chicken broth (click here for directions)
1 onion, chop small
A few cloves of garlic, crush and chop small
A dash of milk
A dash of coriander powder (optional)
Salt and pepper, to taste
1. Steam pumpkin and/or butternut squash until soft. Smash them with a fork and set aside.
2. Heat up butter and sautee onions and garlic until fragrant and add pumpkin and/or butternut squash.
3. Add chicken broth until you get to the consistency you desire. Then add a dash of milk, coriander powder, and salt and pepper to taste.