Breads and Pastries
Search Hala's Kitchen
Butternut Squash Soup
1 butternut squash, diced
1 medium onion
1 tsp. curry powder
1/2 tsp. ground cumin
Salt and pepper, to taste
1 tsp. oil
6 cups water or chicken or vegetable stock.
Peel, seed and dice the squash.
Chop the onion.
In a saucepan, heat 1 tsp. oil and sweat the onions.
Add the butternut squash, cumin, curry powder and cook with the onions for a few minutes.
Add water or stock and bring to a boil.
Puree with an immersion blender and simmer for 30 minutes.
Taste and re-season with salt and pepper.