Butternut Squash Soup

Here's my version of the Butternut Squash Soup, and no, I am not going to bother to list the ingredients first that is way too much work for me, I am going to just write it out, and if you have been cooking for a while you know that that is how we cook as we go along we no longer line up everything before we start, those days are long gone :)

1. Cut the squash lengthwise, remove the seeds, place in a 425 C oven till its tender.

2. Scoop the flesh out and place one half in a zip lock freezer bag to use later, the other half to make the soup. (Personally I do my baking on one day and the other cooking on another so I would freeze both halves but, you get the idea.)

3. Heat 1tbs of extra vigin olive oil in a pressure cooker, add 1 small onion coarsely cut --> heat add 1 tsp zeera, 1 stick of cinnamon,5-6 whole black peppercorns, grated ginger per taste --> Heat --> 1 tsp dhaniya pwd, 1/4 tsp garam masala pwd, salt to taste, -->heat -->+ 1 apple peeled and diced, and some fresh green dhaniya leaves -->heat --> + 1 tomato -->heat --> 1/2 or 1/4 cup cashews --> heat --> the butternut squash and some water. Cook till one whistle.

4. When cool enough, use a hand blender to puree the soup in the cooker itself. Thin to desired consistency with milk or water per your taste.

5. Enjoy with fresh baked croissants.