Friday, February 20, 2009

Butter squash Soup

1 medium size Butter squash
1/2 cup chopped Onions
1 clove chopped Garlic
Salt to taste
Black pepper
1tsp Canola oil

  • Peel the skin of butter squash with carrot peeler and remove the seeds. Then cut into cubes
  • Heat a large skillet with oil; add garlic and onions. Fry until until golden brown
  • Add cubed squash and fry for a min. Then add water so as to cover the vegetables. Cook until it is under.
  • Add salt, pepper and puree it to a smooth paste
  • Add water if required; boil it
  • Server it hot
Nutrition Facts of
(for source/detailed information; click on the vegetable name)
Butter squash -
  • Excellent source of vitamin A, a very good source of vitamin C, potassium, dietary fiber and manganese.
  • Good source of folate, omega-3 fatty acids, vitamin B1, copper, vitamin B6, niacin-vitamin B3 and pantothenic acid

No comments:

Post a Comment