Roasted Butternut Soup

CREDITS

Tayyibah
@drooling_dishes_

Bismillah.

INGREDIENTS

Half a butternut1 large potato2 carrots1 chicken fillet 1 teaspoon jeeru (cumin) (cumin) seeds½ teaspoon lemon pepperGreen chillie paste 2 teaspoon crushed garlic ¼ cup sphagetti1 cup milk½ cup water Fresh cream(optional)

METHOD

1. Peel half a butternut, 1 large potato and 2 carrots. Cut into pieces, season with salt, pepper and some olive oil and roast in oven until soft about 15-20 minutes.
2. Remove and blend till smooth.
3. In a pot heat 2 tablespoon oil, cut 1 chicken fillet into medium sized cubes, place in oil with salt to taste, 1 teaspoon jeeru (cumin) (cumin) seeds, ½ teaspoon lemon pepper, some green chillie paste and 2 teaspoon crushed garlic and cook until chicken is done.
4. In the meanwhile break into pieces ¼ cup sphagetti, boil, drain and set aside.
5. Once your chicken is cooked add your liquidized veg to the chicken, 1 cup milk, ½ cup water and let soup boil ( you can add more water later if your soup is too thick ).
6. Add sphagetti and a dash of fresh cream before serving (optional). ENJOY 😍

POSTED ON

22 Jul 2021

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