Pumpkin / Butternut Squash Soup
(Bal Kabağı Corbası)
~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
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:)
*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.