Butternut Squash Soup
Easy nutty and sweet squash soup in just 30 minutes.
Servings: 4 people
- 1 kg Butternut Pumpkin big dices
- 1 Onions chopped
- 3 Garlic chopped
- 2 tbsp Amul Butter
- 5 cup Vegetable stock
- Salt to taste
In a pan add butter and garlic, saute it for a minute.
Now add chopped onion and cook until light pink.
Now add butternut pumpkin and vegetable stock.
Bring it to simmer and cook. Now remove all the butternut pumpkin pieces and blend it in the blender until smooth.
Add that pure in the vegetable stock, mix it well and serve hot.