Butternut Squash Soup

  
Winter brings a sense of coziness along with it. I just want to sit and sip on my hot soups or drinks while I wrap myself in a warm soft blanket and slide my feet into a thick pair of socks to keep them extra warm ( I fall in the category where my hands n feet get cold first then the rest of the body). Sit by the fireplace and watch some favorite TV or play a family board game. Sounds all nice BUT shorter the winter season better it is <<winks>>

We are a soup loving family! So I don't leave an opportunity to try different kinds of soup. From manchow to tortilla to minestrone to cheddars to mulligatawny to greens to squash soups! Yet to try french onion and bisque at home :), that is reserved for the restaurant visits :) This soup is no different. It is very creamy with a sweet taste to it and the color is oh so elegant that I can just sit looking at it :):)

  
Butternut squash has a silky texture and sweet taste to it, it is very yummy! My kid's favorite ravioli is also made of butternut squash. I literally pop it in my mouth instead of a dessert. It is that good. This soup is rich and pretty looking one :)

Butternut Squash (and all other nice squashes) is everywhere in the supermarket in this season, one cannot escape it. It is one of the most common varieties of winter squash. Like other winter squash, it has a hard exterior and firm flesh and is full of vitamin A, potassium and fiber.
Contrary to the name, winter squash is grown in the summer and harvested in the fall. Due to it's thick, tough exterior, it can be stored for several months and eaten during the winter season.

  
So let us take a look at this fantastic Butternut Squash Soup:

Ingredients:

• 1 medium butternut squash
• 1 med size onion, chopped
• 2 inch ginger chopped
• 1 tsp sage
• 1 tsp thyme
• 1/2 tsp pepper powder
• 3 cups vegetable stock
• 1/2 cup heavy whipping milk (optional if you want creamy and thick soup)
• salt to taste
• 1-3 tbsp olive oil
• garnishes : pumpkin seeds or parsley or sour cream, crackers.

  
Preparation:

Stove top:

• Peel, deseed and cut the butternut squash into cubes.
• In a pan, heat oil, add onions, sage, thyme, pepper powder, ginger, salt and saute till onion is translucent. Take it out and keep aside. 
• In the same pan, add more oil and add cubed butternut squash in the pan and let it cook for 8-10 minutes till they become soft. ( you can brown a small batch of butternut squash cubes, gives a nice smoky flavor)
• Add onion mix to the cooked squash,  and the vegetable stock. Mix everything together and bring it to boil. 
• Add heavy whipping cream, mix and simmer for a few minutes. 
• Now with an immersion blender, puree the contents of the soup in the pan itself (or transfer to a blender and make a smooth paste)
• Serve hot and garnish with parsley, pumpkin seeds, crackers or sour cream.

In Instant Pot Pressure Cooker:

This is the first recipe shown in the handy recipe book of Instant pot! Had to try it out in it :)

[ Not used heavy whipping cream ]

• Put the Instant Pot on Saute mode, as the word HOT appears on the display, add chopped onions, sage, salt, pepper and saute for till onions are translucent.
• Just scoot the onions to a side and add handful of squash cubes to cover the bottom. Let it brown, say for about 5 minutes while stirring infrequently.
• Next add rest of the squash cubes, ginger, thyme and stock.
• Close the lid of the instant pot, press manual and adjust the time to 10 minutes of pressure cooking.
• When time is up, you can do a QR (quick release) 
• With an immersion blender puree the contents in the pot itself. If you dont have one, blend it to a smooth paste in a blender and transfer it to a bowl. 
• Garnish with sour cream, seeds or parsley, crackers. Serve Hot!!

njoY!! happY cookinG!!

You may also like: Manchow Soup,  Chicken Tortilla Soup 

Health Benefits: 
Butternut Squash is rich in Vitamin A. Getting enough potassium in your diet is just as important as lowering your sodium intake when it comes to maintaining a healthy blood pressure high potassium intake is associated with a decreased risk of dying from all causes. The risks for developing asthma are lower in people who consume butternut squash that is high in beta-carotene, the antioxidant that gives certain fruits and vegetables their bright orange pigments( like orange, carrots, pumpkin)  It is also shown to decrease risks of getting colon and prostate cancer when squash is consumed. It provides high amount of fiber. It is known to boost your immune functions.
People with kidney issues must avoid eating squash because it becomes hard for the body to remove excess potassium from the blood.
source: medicalnewstoday.com