Fried butternut squash soup

Ingredients

Butternut squash-1 cup

Celery -1 cup

Onion-1

Carrots-1/2 cup

Parsley-handful

Butter-2 oz

Garlic minced-1 tbsp

Fresh cream-1tbsp

Turmeric-1/4 tsp(optional)

Pepper powder-1 tsp

Paprika-1/2 tsp

Dried basil-1/2tsp

Salt as needed

Roasted pumpkin seeds-1/2 tsp

Olive oil -1tbsp

METHOD:

In a pan add olive oil..to it add all the vegies mentioned above and sauté adding turmeric and salt.. add pepper powder,parsley,herbs and paprika powder.Sauté on medium for 5 minutes and then add 1/2 cup of water to it.

Pressure cook with a whistle / or bake them in oven at 180c for 20 to 25 mins.

Let it cool.

Blend them in the blender into a smooth paste and strain them.. if you don’t find chunks and feel it’s creamy plz add the whole mixture into a pan tossed in a chunk of butter.

Then add full cream and thyme to it. Then add little of chopped parsley leaves.

Adding fresh herbs gives an intense flavor.

Serve them warm for a cozy evening layered with a piece of butter and roasted pumpkin seeds.!

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