Tuesday 23 November 2010


Healthy Cream of Butternut Squash & Ginger Soup/Butternut og Ingefærsuppe/灰胡桃状南瓜汤 [huī hú táo zhuàng nán guā tāng]

Adapted from Hip Pressure Cooking

Serve 4-6

Preparation & Cooking Time: 40 minutes

- 1 large butternut (1.2kg) washed, peeled, de-seeded and cubed
- 1 large onion roughly chopped
- 3 thin slices of ginger
- 1 ltr water
- 1-2 TBS cooking oil
- Salt & pepper to taste
- 1/2 cup toasted pumpkin seeds for garnish

1. In the open pressure cooker (without top), heat oil and fry onions and ginger until golden.

2. Add salt and pepper and stir.

3. Add a handful of squash cubes to cover the bottom and fry to let it brown (approx. 10 minutes), stirring infrequently.

4. Add the resh of the squash and water.

5. Close the lid of the pressure cooker and turn the heat to high. When the cooker reaches pressure, lower flame (no. 2 on my stove) and count 15 minutes cooking time under pressure (under setting 1: low pressure).

6. Meanwhile toast pumpkin on a separate pan or in the microwave for 3 minutes under grill setting (as suggested by my friend Fon).

7. When time is up, bring the pot to the sink, pour cold water over the top and open the pot.

8. Puree the content with a stick blender.

9. Garnish with toasted pumpkin seeds and serve :-)

Additional Information:
One of my colleagues was having butternut squash for lunch, and she told me how sweet it was. And I was recommended a very good website for pressure cooker www.hippressurecooking.com which has a butternut squash soup recipe. Thus, I wasted no time in trying it out. I made this butternut squash soup for dinner this evening from its recipe - simplified version without the sage, since I could not get it from the supermarket. But it still tasted superb!

J had 2 bowls and Daddy enjoyed it too.

In Denmark, you can get butternut squash from Superbest. The one above cost 18 DKK.

You can find the original recipe from the link below.


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