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Butternut Soup PDF Print E-mail
Ingredients (use vegan versions):
  • 5 cups baked, peeled butternut squash
  • 1/2 cup slivered blanched almonds
  • 5 cups water
  • 2 teaspoon onion powder
  • 1/4 cup sucanat
  • 1/2 teaspoon cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon cardamom
  • 1 tablespoon vegan chicken flavored seasoning
  • 1/2 teaspoon salt, optional
Directions:

Combine almonds with 1/2 cup water in blender container. Process until extremely smooth. Add remaining water, onion powder, sucanat, cumin, coriander, cardamom and veg chicken flavor, process until smooth. Add squash, process until smooth. Bring to a boil while stirring, and add more veg chicken flavor or salt, if needed. Garnish with parsley flakes or a mint leaf.

Serves: 8-10

Preparation time: 1 hour


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Featured Recipe

Paneer Tikka Masala

Ingredients:paneer_tikka_masala.jpg

1. 5 tsp. lemon juice
2. 1 tsp. grated ginger
3. 2 garlic cloves, crushed
4. 2 green chili, chopped
5. 3 tbsp. chopped coriander
6. 1 tsp. chili powder
7. salt to taste
8. 250g paneer cut into cubes.
9. 2 tbsp. vegetable oil
10. 2 onions, chopped in 1-inch long thin slices
11. ¼ tsp. turmeric powder
12. 3-4 tbsp. thick yogurt
13. ½ cup milk.

For Garnishing:
Some chopped coriander.

Method:

1. Mix together lemon juice, ginger, garlic, green chili, half of the coriander, chili powder, salt, and paneer in a bowl .  Cover and leave to marinate for an hour.
2. Heat oil in a pan and cook onions for 3-4 minutes on low flame till transparent.  Add turmeric powder, yogurt, milk and the remaining coriander.  Stir for a few minutes till the sauce thickens.
3. Add the paneer mixture in the sauce and cook for 5 minutes on medium flame. Adjust the seasoning.
4. Serve hot garnished with fresh coriander with your choice of Indian bread or rice.

 
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