Beat the Chill with the 7-day Soup Therapy
Fruit & Nut Winter-squash Soup
A simmering pot of soup on the stove is the only one remedy to these cold wintery days I could think of. There’s certainly a touch of magic in that hot bowl of soup which gives instant warmth on a chilly evening. To keep the chill at bay, I decided to start this 7-day vegetarian soup antidote in my kitchen to take revenge from the chill outside.
No wonder, it can work as a detox and cleanse diet for those who already have their new year resolutions set for the weight-loss.
Are you all ready for the 7-day long Soup Therapy with me?
So,lets get started with these great soup bowls full of wonderful flavors and packed with brilliant ingredients that are good for your body. They’re sure to warm up your kitchen with pleasing aromas and keep you feeling healthy and full of energy. A quick tip before proceeding is to keep the vegetable stock ready in advance which can be used over the week.
So, here I kick-off the “Soup Therapy Day-1”
Fruit & Nut Winter-squash Soup
Fruit & Nut Winter-squash Soup
Fruit & Nut Winter-squash Soup
Beat the chill by enjoying the hot soup! Keep following for the “Soup Therapy Day-2” on the blog.
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Ingredients:
Fruit & Nut Winter-squash Soup
Yields: 4 TO 6
1-2 tablespoons olive oil
1 medium onion, coarsely chopped
1 celery rib, coarsely chopped
1 1/2 inch Ginger, grated
1 quart vegetable stock
1/2 quart water
2 pounds butternut squash—peeled, seeded and cut into 1-inch cubes
1/2 teaspoon cumin seeds
Salt and freshly ground black pepper
Large pinch of freshly grated nutmeg
Large pinch of Asefotida
Toasted Pepitas, honey and diced kiwis, for garnish
Fruit & Nut Winter-squash Soup
Fruit & Nut Winter Squash Soup
- In a large pot, melt the butter.
- Add the cumin seeds and asefotida.
- Add onion, celery and ginger and cook over moderate heat, stirring, until softened, about 5 minutes.
- Add the half of the stock and simmer for 3 minutes.
- Add the remaining stock and water and bring to a boil.
- Add the squash, cover partially and simmer over moderately low heat until tender, about 30 minutes.
- Once tender,stop cooking and allow to cool.Once cooled,puree the soup in a blender.
- Pour the soup back to the pot and let it simmer.
- Season with salt, black pepper and nutmeg.
- Pour the soup in soup serving bowls and garnish with a drizzle of honey, toasted Pepitas and kiwis.
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