Binnur's Turkish Cookbook

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Wednesday, October 31, 2012

Pumpkin / Butternut Squash Soup

(Bal Kabağı Corbası)

<br />
Pumpkin / Butternut Squash Soup
~450 g Butternut squash* (butternut pumpkin), peeled, cut in small cubes
~125 g carrots, peeled, cut in cubes
1 medium onion, chopped
1 red pepper, cut in cubes
1 tbsp butter or 4-5 tbsp extra virgin olive oil
3/4 cup chicken broth
3/4 cup water
1/2 tsp cinnamon
Salt
Pepper

Garnish:
Tulum cheese* or blue cheese or strained yogurt

Saute the onion and red pepper with butter for 2-3 minutes in a medium-size pot. Add the pumpkin and carrots, saute for 5-6 more minutes at medium-low heat. Add the chicken broth and the remaining ingredients, stir. Cook for about 20 more minutes at medium-low heat. Then, mix thoroughly using a blender (or immersion blender). It is a thick soup, do not add more water than required:)

Pour into soup bowls using a ladle. Sprinkle some Turkish Tulum cheese or blue cheese or Creamy Yogurt over the tops. Or if you like dairy free soup, sprinkle some pumpkin seeds and serve:)

4 servings.

*Tulum cheese -sharp and salty cheese wrapped in goatskin.
**Pumpkin is good for carving but butternut squash has a sweet and mellow flavor that works well in a variety of dishes like soup or pie, etc.
~
-Butternut squash is actually a fruit.
-Zero fat, no cholesterol or sodium, and high in antioxidants.
-It has Vitamin A, C and fiber.
-The orange color of butternut squash is from carotenoids (antioxidants) which are beneficial to eye health, and may reduce certain forms of cancer, and help prevent arterial disease.

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5 Comments:

At 2:47 PM, Anonymous Claudia said...

Hi Binnur, I live in Istanbul and have lived here for years. I am still confused: is our bal kabağı the same as your butternut squash? I don't think it is, is it? But I know it is the same family. Will it make a good substitute?

 
At 9:26 AM, Anonymous Anonymous said...

instead of cinamon I use curry and also I add potatoes. I need to try your version with pepper!:)selamlar

 
At 10:50 AM, Blogger Binnur said...

Hi Claudia,
They are all the same family:) Turkish bal kabağı is the same as pumpkin. But I don't like the taste of pumpkin in here, Toronto, therefore, I always use butternut squash when I cook;) While I was in Türkiye, I have used bal kabağı to make dessert, jam, soup, etc., like the rest of Turkish women:)

 
At 7:37 PM, Blogger Heidi Lee said...

I've already made this twice and I just love it! thank you! only thing...butternut squash is so hard to prepare. I will buy them pre-cut and peeled from now on.

 
At 10:17 PM, Blogger Binnur said...

That's very true Heidi:) I always buy the pre-cut and peeled butternut squash:)

 

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