Butternut Squash Soup – Recipe Of The Day

From www.recipes.iskcondesiretree.com – Bhaktivedanta Hospital, Diet department

Ingredients

• Butternut squash 1 Kg or 22 pounds
• Water 8 C
• Butter  3 Tbsp
• Asafetida powder ½ Tsp
• Ground cinnamon ½ Tsp
• Salt 1 Tsp
• Milk 1 ¼ C

Preparation

• In a saucepan boil water.
• Cut the squash in big chunks and cook in the boiling water until very tender.
• Drain the squash.
• Scoop out the flesh of the squash discarding the skin.
• Process the squash to a smooth puree in a blender.
• 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.
• 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

• 5-6

Note:

Refer Prasadam (Food) – What to offer and Why? – for Prasadam details.
Refer Measures – for recipe measurements.

Courtesy: "Recipe If The Day" is taken from http://recipes.IskconDesireTree.info with permission.

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