Red squash soup and home-made potato vattals (chips)

Stephanie, the happy sorceress, is organising a virtual cocktail party on November 19, 2005. We are sending our maiden entry to participate and celebrate the party. Cold season is upon us. There is no better cold-weather meal with a steamy bowl of heartwarming soup. So here is My Dhaba's red squash soup as a non-alcoholic party drink entry. Hope it helps to keep everyone warm at the party :-)

Bringing the ingredients together...

Red squash soup recipe

Ingredients:
Squash – 1 cup, peeled and chopped into small cubes; preferred variety of squash - butternut
Potato – 1 cup, peeled and chopped into small cubes
Ghee/butter – 1 tablespoon
Nutmeg powder – a pinch
Asofoetida – ½ teaspoon
Black pepper powder – 1 teaspoon or adjusted to taste
Salt – 1 teaspoon or adjusted to taste
Water – 1 cup
Milk – 1 cup
Spring onions or parsley – for garnishing, finely chopped
Bread crumbs - for garnishing, cut into thin fingers or cubes

Method: Cook the pumpkin and potato cubes till tender. Heat the ghee in a pan and saute the cooked pumpkin and potatoes for 3-4 minutes. Remove it from the heat, allow it to cool, and grind it to a thick smooth paste. Heat the pan once again and add the ground paste, water, salt, nutmeg powder, asofoetida, and pepper powder. Bring it to boil and then add the milk and cook for 4-5 minutes on low heat or until you get the required thick consistency. Remove from heat, garnish with spring onions and bread crumbs, and serve hot. Enjoy!

Now for the appetizer/finger food entry, we have chosen our traditional Indian home-made potato vattals (chips). See you there at blog party #4 :-)

Traditional Indian Home Cooking Recipe:Red squash soup: Blog Party