Cream of Butternut Squash

Cream of Butternut Squash  <10 PORTIONS>

Ingredients:

500 Gm. of Butternut squash <Cubes>

2 tea spoon of (Fresh) garlic paste

3-4 bay leaves

¼ cup of celery...Cubes

¼ cup of onions…Cubes

¼ cup of carrots…Cubes

1/3 cup of olive oil/butter

5 tea spoon of corn starch…mixed with some cold water

500 ml. of heavy cream/light cream

1 lt. of water/vegetable stock (Preferably)

1 tea spoon of brown/white sugar

1 tea spoon of ground cumin

Salt & pepper

½ cup of chopped parsley

Method:

Sweat those 3 vegetables with oil/butter, on a low heat along with the squash for about 10 min. Then add the garlic and cook it for 2-3 min. add the water/stock, bay leaves, sugar & cumin. Simmer for about 20 min. Then discard those bay leaves. Puree it using a food processor or blender. Strain it with a sieve or Chinois. Add the cream in it and cook it on a low heat for 5-7 more min. Once it starts bubbling add the corn starch slurry to make it thick. Season it with salt & pepper. Serve hot with a sprinkle of fresh chopped parsley!