Soup Recipes in Urdu with Chicken with Pictures for Kids Image with Ground Beef Photos Pics : Butternut Squash Soup Recipes Soup Recipes in Urdu with Chicken with Pictures for Kids Image with Ground Beef Photos Pics

Butternut Squash Soup Recipes Biography

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Ingredients
Original recipe

    1 (2 pound) butternut squash

    3 tablespoons unsalted butter

    1 onion, diced

    2 cloves garlic, minced

    2 teaspoons minced fresh ginger root

    1 tablespoon curry powder

    1 teaspoon salt

    4 cups reduced sodium chicken broth

    2 firm ripe Bartlett pears, peeled, cored, and cut into 1 inch dice

    1/2 cup half and half
Directions

    Preheat an oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper.
    Cut squash in half lengthwise; discard seeds and membrane. Place squash halves, cut sides down, on the prepared baking sheet. Roast in preheated oven until very soft, about 45 minutes. Scoop the pulp from the peel, and reserve.
    Melt butter in a large soup pot over medium heat. Stir in the onion, garlic, ginger, curry powder, and salt. Cook and stir until the onion is soft, about 10 minutes. Pour the chicken broth into the pot, and bring to a boil. Stir in the pears and the reserved squash, and simmer until the pears are very soft, about 30 minutes.
    Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender. Puree in batches until smooth. Return the soup to the pot, stir in the half and half, and reheat.
1. Heat oil in saucepan over medium-low heat. Add leeks, and cook 10 minutes, or until soft, stirring often.
2. Add squash and pears, and sauté 5 minutes. Stir in vegetable broth, and bring to a boil. Reduce heat to medium-low, and add salt, if desired. Simmer 20 minutes, or until squash is fork-tender.
3. Remove from heat, and stir in coconut milk. Purée soup in batches in blender or food processor, or use immersion blender in saucepan; blend until smooth. Return soup to saucepan, and stir in thyme. Reheat over medium-low heat 2 to 3 minutes, or until warmed through. Season with salt and white pepper, if desired. Serve garnished with pumpkin seeds, if using.
Butternut squash are excellent sources of beta carotene, which your body turns into vitamin A. Beta carotene may help to prevent eye problems, such as dry eyes and night blindness. Squash also contain vitamin C, lutein and zeaxanthin, which may help keep you from getting cataracts or suffering from macular degeneration.Roasted butternut squash soup is usually made with butternut squash, onion cooked in butter or oil, chicken broth and spices. Some versions add other ingredients, such as potato, celery, carrot or apple. This type of broth-based soup is very nutritious as long as you limit the sodium and fat that you add, and it may have a number of health benefits as well.Butternut squash is also a good source of potassium, which helps lower your blood pressure. Potassium counteracts the effects of sodium, so consuming more potassium can help you lower your blood pressure if the sodium in your diet is too high, notes the 2005 Dietary Guidelines for Americans. Keeping your blood pressure within the ideal range helps lower your risk for heart disease.