Spinach and butternut squash soup

spinach and butternut squash soup

spinach and butternut squash soup


1 small chopped and boiled potato, 50 gms chopped and boiled butternut squash, 100 gms baby spinach, 1 small chopped red onion, ½ green chilli, 1 glass warm water, 40 ml milk, 1 tablespoon crushed ginger garlic, ½ tablespoon vegetable stock powder, handful of finely chopped coriander, salt and coarse black pepper to taste



  1. Heat the oil in a pan and temper it with green chilli and crushed ginger and garlic. Cook for about 2 minutes, till the garlic starts turning golden.
  2. Add onions and sauté for about 3 minutes, till the onions start becoming translucent.
  3. Add the potatoes and butternut squash and sauté for another 3 minutes.
  4. Add the spinach and coriander and cook for 5 minutes.
  5. Transfer the above mix to a blender, add a little water and make a thick paste. Ensure that all ingredients have blended well.
  6. Transfer this back to the pan and add water to bring it to the desired consistency.
  7. Add vegetable stock powder, salt and crushed pepper and bring to boil.
  8. Add milk and shimmer for 6 – 7 minutes.

Serve with warm buttered bread.