Squash soup

In my attempt to get David to eat vegetables, I have started making soups. It is a healthier snack option before dinner time and goes down easy.

While the soup is easy to make, and is super to taste, the biggest challenge maybe peeling the squash. I find it particularly difficult, since squash skin is quite tough. One thing I have observed is that the longer you store the squash in the refrigerator, the tougher the skin gets. So it may be a good idea for you to buy the squash the day you plan to cook it so it need not be refrigerated. Now, this may not be practical for many reason, and hence I'd suggest that you peel and cube the squash the day you buy it and then refrigerate it for future use.

I tried this recipe the first time about three months ago. In the past three months, I have made this soup numerous times and every time I've made it, it's been gulped down with a lot of enthusiasm.

Ingredients:

1. Squash - 500 gms
2. Onion (large) - 1 no
3. Tomato (large) - 1 no
4. Garlic - 5 flakes
5. Peppercorn - 20 nos
6. Oil/ Butter - as required
7. Water - 500 ml - 750 ml
8. Chicken stock cube - 1 no
9. Potato (medium) - 1 no (optional)

Method:

1. Roughly chop the garlic, cube the onion, tomato, squash and potato.
2. In a deep pan, heat oil, add peppercorns and garlic. Saute it for a minute or two, then add the onion. Let it fry till it turns light pink, add the tomato and potato. Let this mixture cook for about two to three minutes.
3. Add the squash. Add half a cup of water and let it cook till the vegetables are cooked and turn squishy. This should take about twenty minutes. You could also pressure cook for three whistles.
4. Cool the contents and pass through a blender, till it turns smooth and creamy.
5. Heat a sauce pan and add some oil or butter and empty the soup from the blender into the sauce pan, taking care not to spill. Stir in the chicken stock cube and water.
6. Let it come to a boil, check for consistency and taste for salt and pepper.
7. Your soup is ready.

Notes:

1. You may stir in half a tbsp of cream before serving for decorative purposes and to make the soup rich in flavor and texture, and not to mention calories.
2. Most kids like cheese, so you could grate some cheese, to make it more appealing to them. I stirred in half a tbsp of cheese spread before serving it. But both the above are optional.