Butternut Squash Soup

It’s whats on the outside that counts, which happens to be Chives, in my tiny little herb garden, an   inspiration source for this fairly easy to make Butter Squash soup. They are not many ingredients to this soup. You can either make it super spicy, mild or just sweet as brown sugar with nutmeg. So here I go swirling my wand, throw in some magic spices and just utter magic words “Diffindo”..nah didn’t work…Of course I have to get myself out of wizarding world and  focus on a Recipe ..follows:

 Ingredient:

1 Pound Butter squash, peeled, chopped in cubes, scrape off seeds.

½ of a big size Onions chopped.

 4 cloves, 3 green chilies (Optional), ½ inch cinnamon stick. 1 Bay leaf.

2 or 3 garlic pods and ½ inch ginger and salt

2 or 3 potatoes cubes with skin.

2 cups Milk 2% or more as per requirement.

Chives, 5 to 6 strands.

Method

 Heat oil in a heavy pot over medium flame. Add the onions, 4 cloves, 3 green chilies (Optional), ½ inch cinnamon stick, 1 Bay leaf and 2 or 3 garlic pods and ½ inch ginger and salt. Cook stirring frequently, until translucent, about 3 minutes. Add the squash scrapings of seeds and potatoes. Cook stirring occasionally. Add 4 cups of water and close the lid, simmer for 15 min. Puree in a food processor. Personally I like it chunky so I pulse for less than 25 seconds. Transfer the puree to the pot and stir in Milk. Warm the soup over medium-low heat until hot, about 3 minutes.  Adjust salt, add back pepper if desired and chives. Serve hot. Because this soup is sweet in consistency, I like to sprinkle ¼ tsp of lemon juice before before I serve in each bowl.

By the way did you know Chives are the smallest species of onions and the medicinal properties of chives are similar to those of garlic but weaker?..Enjoy!