butternut squash soup recipe with carrot. Easy pressure cooker method without any complicated steps or ingredients.
This veggie is found often in Fairprice and it resembles more like the round regular yellow pumpkin. Only that, butternut pumpkin looks really smooth and the shape is also very different.
It is said that this is a fruit rather vegetable. Very nutritious and the texture when cooked as soup is really smooth.
No wonder they named it butternut pumpkin. This is also known as butternut squash.
I got this in Fairprice during my last weekly visit and was thinking to try soup. I have few pieces saved to try in sambar as well.
These are from Australia and I am thinking to replace the regular round pumpkin with this, if it's good in Sambar.
I like our Indian yellow pumpkin more than the imported pumpkin texture, taste and flavour wise. But not all the time I buy from little India.
I saw a pumpkin soup in Coles Magazine that co sis brought from her Australia trip, from then, wanted to try this out.
Just adapted and made in my usual way of making soup. It turned out rich and smooth without anything like corn flour or cream.
Let's see the procedure to make butternut squash soup.
Butternut squash soup instructions
- Peel skin of butternut pumpkin and carrot. Cut and measure both. Chop onion roughly.
2. In a small pressure cooker, heat butter/ oil and sautee garlic and onion just for a minute. Add cumin powder. Fry for a minute in medium heat.
3. Add the chopped veggies and continue cooking for 2 mins.
4. Add 1 cup water and pressure cook for 2-3 whistles.
5. Once, done, add salt. Use an immersion blender and grind smoothly.
Serve hot topped with fresh cream or yoghurt. Generously season with black pepper. Have it with toast.
Related posts
Recipe card
Butternut squash soup recipe
Ingredients
- 1 & ½ cups Butternut pumpkin cubed - 1 & ½ cup
- ½ cup Carrot sliced - ½ cup
- ¼ Onion cubed
- 2 cloves Garlic
- 1 teaspoon Cumin ground
- 2 teaspoon Butter or olive oil
- Black pepper as needed
- Salt as needed
Instructions
- Peel skin of butternut pumpkin and carrot. Cut and measure both. Chop onion roughly.
- In a small pressure cooker, heat butter/ oil and sautee garlic and onion just for a minute.
- Add cumin powder. Fry for a minute in medium heat.
- Add the chopped veggies and continue cooking for 2 mins.
- Add 1 cup water and pressure cook for 2-3 whistles.
- Once, done, add salt. Use an immersion blender and grind smoothly.
Notes
- You can add extra ¼ cup water if you want it on thinner side.
- A sprig of coriander leaves will be a nice addition.
Anuradha Shanmugavel
Can we use yellow pumpkin for the soup and reason for adding carrot, is carrot mandatory?
Raks Kitchen
Sure, you can use yellow pumpkin. THere is no such reason to add carrot, just for taste, colour and variation. Plain pumpkin taste and with carrot differs 🙂