Name: Butternut Squash Soup
Prep time: 20 minutes
Cook time: 40 minutes
Yield: 20 people
Cuisine: South Indian
Ingredients: 6 tablespoons Olive Oil (for sautéing); 4 large Onions (chopped); 8 cloves Garlic (minced); 10 pounds Butternut Squash (peeled and diced); 2 pounds Carrots (peeled and diced); 5 quarts Vegetable Broth (low-sodium); 2 cups Yogurt (Curd) (or coconut milk for vegan option); 2 teaspoon Nutmeg (ground); 2 teaspoon Salt (to taste); 1 teaspoon Coriander Seeds (to taste)

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How to Prepare

Heat olive oil in a large pot over medium heat. Add chopped onions and garlic, and sauté until translucent, about 5 minutes.
Add diced butternut squash, carrots, and vegetable broth. Bring to a boil, then reduce heat and simmer for 25-30 minutes until vegetables are tender.
Use an immersion blender or transfer in batches to a blender to puree the soup until smooth.
Stir in heavy cream, nutmeg, salt, and pepper. Heat through for another 5 minutes.
Serve hot, garnished with a drizzle of cream or fresh herbs if desired.