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.
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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:
- Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).
- Wash, cut, and seed the butternut squash. Peel and cut the carrots into halves. Cut the onion, bell pepper, and garlic.
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- 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.
- Bake in the preheated oven for 40 minutes.
- Meanwhile, simmer the onion and ginger in a pot until tender and fragrant.
- Once the baked vegetables are ready, add them to the pot with the simmered onion and ginger.
- Season with salt, pepper, and your favorite spices.
- Pour in one liter of water and let the mixture boil.
- Once boiling, use a blender to blend the soup until smooth.
- Add one tablespoon of coconut cream for a creamy consistency.
- 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
Equipment
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
– 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
Disclaimer
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.