Vegetable Butternut Squash Gumbo Recipe

Ingredients:

600g of butternut squash, 50g of carrots, 100g of potatoes, 40g of onions, 30g of parsley

Seasoning:

Salt, chicken essence, butter, creamy white sauce, whipping cream or whipping cream, 1 teaspoon of curry powder, 1/2 teaspoon of ground black pepper (For the recipe of the creamy white sauce, please click here. )

Note: If you don't use creamy white sauce, you can just add whipping cream or milk and thicken the sauce with cornstarch afterwards.

Method:

01. Thinly slice pumpkin, carrot and potato. Slice the onion and chop the parsley.

02.Put butter in a pan and sauté all the vegetables.

03. Add the amount of water just above the vegetables. Bring to a boil over high heat, then reduce heat and cook for about 20 minutes, until squash, carrots and potatoes are tender. Remove from heat and let cool.

04. Remove all vegetables and puree in a blender.

05. Pour back into the soup and add a large chunk of creamy white sauce. Add a dollop of whipped cream or milk and cook over low heat while stirring. Season with salt, chicken broth, 1 teaspoon of curry powder and 1/2 teaspoon of black pepper to taste.

The consistency of the cooked soup should be such that a vegetable leaf can be placed on the surface without sinking.