Pre heat oven to 200C for 20 minutes
Cut 1 kilo or 2.2 pounds of butternut squash in half
De-seed it
On a prepared baking pan, add the halved butternut squash
Add 1 teaspoon of salt
Add 2 teaspoon of freshly ground pepper
Add 1 tablespoon dried Thyme
Add 1.5 tablespoons Olive Oil
Bake in the oven for 40 minutes
Take out of oven and check
After it is cool, scoop it out
Cut and peel 5 medium sized carrots
Add the cut carrots in a bowl
Add 1 litre of water
Add 2 bay leaves
Add 8 cloves
Add 1 star anise
Pressure cook it for 1 whistle and 5 minutes
Let it cool
Cut 2 medium onions
Add 2 tablespoon Olive Oil
Add the cut onions
Add 1 teaspoon salt
Add 2 teaspoons freshly ground pepper
Add 1 tablespoon dried thyme
Add 1 tablespoon dried Oregano
Mix!
Add 1 teaspoon Red Chilli Flakes
Add 1 teaspoon Pumpkin Seeds
Cook till onions starts to turn brown
Remove and keep aside to cool
Drain the cooked carrot water into another vessel
Remove the whole spices
Mix the cooked carrots
Mash the butternut squash and carrots together
Mix onions in a blender jar with 2 tablespoons water
Mix to form a paste
Transfer the paste to a kadai or pan
Mix the mashed mixture
Add half the water
Mash gently using a masher
Add 2 teaspoons freshly ground pepper
Add 1 teaspoon salt
I prefer the soup with a little bite to it
You can cool it and puree it in a blender
Cover with the lid and let it simmer for 5 minutes
Serve hot
Garnish with fresh coriander
Grate cheese on top
Add freshly ground pepper and serve!
