- 1 acorn squash
- 1 onions
- 4 anaheim chilli
- 1 hot green chilli peppers
- 10 curry leaf
- 2 teaspoons cumin seed
- 0.50 tablespoon butter
How to make Acorn Squash Soup With Cumin and Curry Leaf
- Remove the pulp from the acorn squash and cut into large chunks.
- Slice the onion. Cut the anaheim peppers in half and remove the seeds. Make a slit on the hot green chili, from top to bottom. (This will release the flavor of the green chili, without making the soup too hot.).
- Boil about 3 cups of water in a pot and cook the squash pieces until tender. Keep the cooking liquid.
- While the squash pieces are cooking, melt the butter in another pot. Fry the onions until soft.
- Add curry leaves, cumin and hot green chili and fry until flagrant, on medium-low heat.
- Add the peppers and cook until tender, stirring occasionally to prevent the onions from burning.
- When the squash pieces are cooked through, discard the skin and transfer the "meat" to the other pot.
- Add a ladleful of the cooking liquid to the pot, and process everything into a smooth mixture, using a blender. Adjust the texture by adding more of the cooking liquid, if necessary.
- Season generously with salt and pepper.
(Courtesy of Food.com)
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