Butter squash Soup

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

Method:

• 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