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Butternut Squash Soup

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Hey there, kitchen enthusiasts! As we dive into the spirit of Ramadan, what better way to celebrate than with a steaming bowl of Butternut squash Soup? Today, I’m thrilled to share not just a recipe but a culinary adventure that will warm your heart and nourish your soul.

Name: Savoring Ramadan: A Heartwarming Journey into Butternut Squash Soup

Summary: Explore the culinary delight of Butternut Squash Soup, a comforting and nutritious addition to your Ramadan iftar. Join Khulud’s Kitchen on a journey to craft this simple yet delicious soup that will warm your heart and nourish your soul.

Equipment:

  • Oven
  • Baking sheet
  • Blender
  • Pot
  • Cutting board
  • Knife
  • Spoon
  • Measuring cups and spoons

Ingredients:

  • 2 medium-sized squash, cut into half, seeded
  • 2 carrots, cut into half
  • 1 onion, cut into half
  • 1 bell pepper, yellow or red cut into quarters
  • 3 slices of chopped ginger
  • 1 garlic head
  • Salt, pepper and spices as desired (such as cinnamon, cumin)
  • 1 liter of water or broth
  • 1 tablespoon coconut cream

Instructions:

  1. Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).
  2. Wash, cut, and seed the butternut squash. Peel and cut the carrots into halves. Cut the onion, bell pepper, and garlic.
  1. Place the butternut squash, carrots, onion, bell pepper, and garlic on a baking sheet. Drizzle with olive oil and sprinkle with salt, pepper, and a touch of nutmeg.
  2. Bake in the preheated oven for 40 minutes.
  3. Meanwhile, simmer the onion and ginger in a pot until tender and fragrant.
  4. Once the baked vegetables are ready, add them to the pot with the simmered onion and ginger.
  5. Season with salt, pepper, and your favorite spices.
  6. Pour in one liter of water and let the mixture boil.
  7. Once boiling, use a blender to blend the soup until smooth.
  8. Add one tablespoon of coconut cream for a creamy consistency.
  9. Serve the soup hot and enjoy the wonderful taste!

Notes:

  • Feel free to customize the spice blend according to your taste preferences.
  • If you prefer a thinner soup, you can adjust the water quantity accordingly.
  • The addition of coconut cream not only enhances the flavor but also provides a creamy texture to the soup.

Ready to savor the flavors of homemade Butternut Squash Soup? Follow our step-by-step guide, and share your culinary journey with Khulud’s Kitchen. Tag us, and leave a comment.

Pumpkin Soup

Explore the culinary delight of Pumpkin Soup, a comforting and nutritious addition to your Ramadan iftar.
Prep Time15 minutes
Cook Time1 hour
simmer time10 minutes
Total Time1 hour 25 minutes
شوربة
international
Servings: 4 people
Calories: 86kcal

Equipment

Oven
– Baking sheet
Blender
Pot
– Cutting board
– Knife
– Spoon
– Measuring cups and spoons

Ingredients  

  • 2 medium-sized butternut squash (cut into half, seeded)
  • 2 carrots (cut into half)
  • 1 onion (cut into half)
  • 1 bell pepper (yellow or red cut into quarters)
  • 3 slices of chopped ginger
  • 1 garlic head
  • Salt (pepper and spices as desired (such as cinnamon, cumin))
  • 1 liter of water or broth
  • 1 tablespoon coconut cream

Instructions

  • Preheat the oven to 180°C (350°F).
  • Place the chopped veggies on a baking tray. Drizzle with olive oil and sprinkle with salt and pepper.
  • Bake in the preheated oven for 40 minutes.
  • Saute onions and ginger in a pot until soft.
  • Once the vegetables are done, add them to the pot.
  • Season with salt, pepper and spices.
  • Pour one liter of water and let the mixture boil.
  • Once boiling, use a blender to blend the soup until smooth.
  • Add coconut cream to get a creamy texture.
  • Serve the soup hot

Video

Notes

– Feel free to customize the spice blend according to your taste preferences.
– If you prefer a thinner soup, you can adjust the water quantity accordingly.
– The addition of coconut cream not only enhances the flavor but also provides a creamy texture to the soup.

Nutrition

Serving: 1bowl | Calories: 86kcal | Carbohydrates: 18g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 28mg | Potassium: 757mg | Fiber: 3g | Sugar: 8g | Vitamin A: 17952IU | Vitamin C: 57mg | Calcium: 61mg | Iron: 2mg

Disclaimer

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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