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Butternut squash walnut soup

Butternut squash and walnut soup recipe

anubhav mahajan
Creamy ,luxurious, flavourful blend of healthy butternut squash, and walnuts. Perfect healthy bowl, for cozy winter evenings.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Appetizer, Soups
Servings 4 servings

Ingredients
  

  • 350 gms butternut squash
  • 1/2 cup chopped walnuts
  • 7-8 cloves garlic
  • 1 small onion chopped roughly
  • 2 tsp oil for cooking
  • 1/2 cup water to steam butternut squash
  • 5-7 whole peppers
  • freshly ground pepper as per taste
  • 1/2 tsp cayenne pepper (or paprika)
  • few drops Extra virgin olive oil (EVOO) for garnishing
  • fresh watercress / parsley/coriander for garnishing
  • few chopped walnuts for garnishing
  • water/ vegetable stock adjust as per the consistency required

Instructions
 

  • Heat a little  oil in pan. 
    Add pealed roasted garlic cloves (or fresh ), sautè for a minute. Add chopped onions, and again sautè.
    Butternut squash walnut soup
  • Now add roughly cut butternut squash slices, a few whole peppercorns, a little salt. Mix everything well. Add a little water.Cover and let cook for 15 minutes, till the butternut squash slices become tender.
    Butternut squash walnut soup
  • Once done, let it cool.
  • Add walnuts, in  butternut squash mix, and stir well.
  • Put everything is grinder, add a little salt  and grind to a fine puree.
    Butternut squash walnut soup
  • Now in a pan, add a few drops of oil, and add chopped roasted garlic. Sauté for a minute and add butternut squash puree. Mix well, 
    Butternut squash walnut soup
  • Add water (or vegetable stock), adjust as per the consistency you like .Bring to a boil. Adjust seasoning as per taste. Add a little cayenne pepper(or paprika), freshly ground pepper.
    Butternut squash walnut soup
  • Pour in soup bowls, top with a dollop of sour cream(or fresh cream), evoo , chopped walnuts and watercress. Serve hot, with a side of crusty bread, garlic breads, mini cheese bruschetta, toasted and buttered ciabatta , or even a simple cheese toast.
    Butternut squash walnut soup

Notes

If you are using roasted garlic, you can follow the below steps-

To roast garlics-

On a hob-
Sperate the garlic pods, and without removing the outer skin, toast these on an iron pan for a few minutes, till the skin starts turning black.
In an oven-
Sperate the garlic pods, and without removing the outer skin, keep them on a tray ,in a preheated oven at around 220-230 degrees centigrade, and let them roast for about 10 minutes, till the outer skin starts turning black.
To use, just peel the outer skin and add to whatever dish you are making.This can be stored in the fridge, with skin on, for 8-10 days.
Keyword soups, butternut squash