Autumn has arrived in Charlotte and the weather is just perfect around this time. I often think why the weather is not the same year-round, and why are we made to bear harsh cold and heat conditions... but then, if you don't go through the harsh stuff you don't enjoy the good one! We may not appreciate it or enjoy it if we get it year-round.
The autumn harvest looks colorful with squashes, pumpkins and apples in abundance in the market. So I decided to make this warm butternut squash soup as it is healthy, delicious and just right for this kind of weather. I tried is for the first time, it was easy to make and came out really good, surpassing my expectations. The butternut, apples and onions are slowly cooked together and blended well with vegetable stock to form an amazingly aromatic soup. The soup comes out creamy and smooth in texture and goes well with all kinds of toasted bread. The warm soup is perfect when sipped in cold weather or on a rainy day and is sure to please your family...
Butternut squash is also known as Butternut Pumpkin in some parts of the globe, especially in Australia and New Zealand. It bears the same sweet and nutty taste like a pumpkin. It grows on vine. This fruit is used in variety of cooking. You can roast it, purred it for soups or mash it and use it in muffins. When grilled in whole and seasoned with spices, it gives amazing sweet and spicy taste
Ingredients
Butternut squash--1 (seedless, peeled and cut into pieces)
Apples--2 ( peeled and cut into medium size pieces)
Onion--1 (cut into pieces)
Ginger--1 tablespoon
Lemon grass powder--1 teaspoon (skip it if not available)
Cumin powder--1 teaspoon
Cinnamon--1 stick (crushed into powder)
Nutmeg powder--1/2 teaspoon
Vegetable stock--1 small can
Butter--2 Tablespoons
Sour cream as needed
Salt to taste
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