Let’s celebrate Mother’s day and Thanks our Mother for everything

Mother’s day is around the corner and I confess that I never gave much importance to my mother growing up but now when I am mother myself, I can understand all her sacrifices which she has done for me. She is an amazing women who bought 4 kids all by herself.

So, yesterday I called-up my mom and gave her the head start about the party which I am throwing on Sunday (yes on the occasion of Mother’s day!!). I am also inviting my brothers and sisters with their family. It will be like a family re-union and together we all will give tribute to our mother.

So, the preparation for the lawn party is at full swing at home and we all have distributed the dishes as well as responsibilities. I am responsible for making a delicious soup and I am thinking of making a wonderful butternut squash soup.

I am making this soup because I do not want the kids of the family to make funny faces when they see any dish. I know kids really love butternut squash soup, it is healthy, tasty and full of colors. I am sharing this recipe here because I want to know if any of you have any suggestions to improve this recipe.

So, here is my recipe for this soup-

Ingredients

·         1 large butternut squash (Peeled, DE-seeded and cut into cubes)

·         2 large onions (peeled and diced)

·         1 large potato (peeled and quartered)

·         5 cloves of garlic (peeled and crushed)

·         4 Vegetable stocks (we require 2l. of water)

·         3 tbsp. of olive oil

·         ½ tbsp. of chilli flakes

·         Pepper and salt (salt is not required if you are using a stock cube which already has salt)

·         50 ml of cream (for garnishing)

·         Parsley spring (for garnishing)

Method

·         Take a large pan and heat the olive oil in it. Once the oil is hot, cook the chopped onion for about 4 minutes.

·         Once, you can see that onions are opaque, add butternut squash and potatoes in it. Cook them on the medium heat for about 10 minutes. You can add chilli flakes and pepper in the pan.

·         With the help of spatula, try to mash the butternut. If you can easily do that, that means they are cooked. Once, they ate cooked, add the vegetable stock.

       Tip- If you are using a salted stock cubes then you must not add any more salt in the soup.

·         Cook this for about half an hour on the low heat settings. Do not peek again and again, it kills the temperature of the pan.

·         After half an hour, remove the pan from the heat and with the hand blender smooth this mixture. Add more water if you think it’s too thick for your taste.

      Tip- If you do not cooking in the deep utensil, then you can shift this mixture in the food processor and blend it, until it’s smooth.

·         Serve this hot with the swirl of cream, parsley and your choice of bread.

Note- I have cooked this soup for 15 people. Please adjust the seasonings as per your gathering.

I hope you all will like this recipe and do share some interesting vegetable recipes with me. I hope you all will celebrate this day with your mother’s! Make her feel special, she deserves it!!