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

Butternut Squash Soup Recipe Biography

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Having to peel and dice an oddly shaped, tough-skinned butternut squash for soup can be a turnoff, so we simply cut it in half and roast it in the oven. That way, its flavors concentrate without hours of simmering, and the roasted flesh is easily scraped out of the skin. The squash is then quickly simmered with sautéed onion, sage, and tart apple, and blended with a bit of cream.
Ingredients
Original recipe makes 4 serving
    2 tablespoons butter

    1 small onion, chopped

    1 stalk celery, chopped

    1 medium carrot, chopped

    2 medium potatoes, cubed

    1 medium butternut squash - peeled, seeded, and cubed

    1 (32 fluid ounce) container chicken stock

    salt and freshly ground black pepper to taste

Directions

    Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
    Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.
Externally, butternut is a large-sized fruit featuring upper, long, thick neck attached to pear-shaped base. Its external surface has smooth, ribbed skin. Even so, the fruit varies widely in its shape and size; with individual fruit may weigh up to 15 kg. Interiorly, its flesh is golden-yellow to orange in color. Cross-section of lower bulb part features central hollow cavity containing mesh-like mucilaginous fibers interspersed with large, flat, elliptical seeds similar to that of Pepita (pumpkin seeds). The fruit's unique golden-yellow color comes from yellow-orange phenolic pigments in their skin and pulp.
Butternut squash seeds are eaten as nutritious snack food since they contain 35-40% oil and 30% protein. In Argentina, it is also used to feed livestock. Butternut squash compose of many vital poly-phenolic anti-oxidants and vitamins. As in other Cucurbitaceae members, butternut too has very low calories; 100 g provides just 45 calories. It contains no saturated fats or cholesterol; however, is rich source of dietary fiber and phyto-nutrients. Squash is one of the common vegetables that often recommended by dieticians in the cholesterol controlling and weight-reduction programs.

Buy well-grown whole butternut squash instead of its sections. Look for mature product that features fine woody note on tapping, and heavy in hand. Its stem should be stout and firmly attached to the fruit.

Avoid those with wrinkled surface, spots, cuts, and bruises.

Once at home, well-ripen squash can be stored for many weeks in cool, humid-free, well-ventilated place at room temperature. However, cut sections should be placed inside the refrigerator where they keep well for few days.