Butternut Squash
Soup
By Anand Lila devi dasi
Ingredients
Butternut squash............................
1 Kg or 2.2 pounds
Water............................................
8 C
Butter
........................................... 3 Tbsp
Asafetida
powder.......................... ½ Tsp
Ground
cinnamon.......................... ½ Tsp
Salt................................................
1 Tsp
Milk...............................................
1 ¼ C
Preparation
1)In a saucepan boil water. Cut the squash in big chunks and
cook
in the boiling water until very tender. Drain the
squash.
2)Scoop out the flesh of the squash discarding the skin.
Process the
squash to a smooth puree in a blender.
3)Rinse the saucepan; melt the butter over moderate heat.
Add
asafetida and ground cinnamon, sauté until fragrant. Pour
the
squash puree to the saucepan and add salt. Stirring often,
cook
for 10 minutes on low heat.
4)Add milk, stir constantly until well blended. Reduce the
heat to
very low and cook for 5 minutes. If you desire a thinner
soup,
little more of milk or water can be added. Serve hot.
Serves
4-6
