Ingredients:
- ½ butternut squash peeled
- 1 granny smith apple
- ½ onion or small onion
- 1” ginger
- ¼ cup fresh milk
- 1 cup water
- ¼ teaspoon nutmeg powder
- ¼ teaspoon cardamom powder
- ¼ teaspoon cinnamon powder
- ¼ teaspoon dry ginger powder
- Salt and pepper to taste
Method:
- Cut butternut squash into small cubes. Peel and cut the apple into cubes. Cut the onion into slices. Add these vegetables to the pressure cooker along with ginger.
- Add enough water and pressure cook for 2 whistles. Let the pressure go down and then open the lid.
- Cool the mixture completely and then add it to the grinder. Make a fine puree.
- Add this puree to the pan and start boiling it. Add a cup of water to make the proper consistency.
- Add all the powders, salt, and pepper. Let it boil. Turn the heat to low and add the fresh cream. Give a proper stir. Let the soup cook for a minute.
- Serve hot.