Ingredients: 1 Butternut squash – peeled and seeded,1 Onion – finely chopped,3 Carrots (Gajjar) – diced,1 Stalk Celery,2 sprig Coriander (Dhania) Leaves – chopped,6 Basil leaves – for seasoning,4 cups Vegetable stock,1/2 tablespoon Lemon juice – squeezed,1 tablespoon Extra Virgin Olive Oil,1 tablespoon Butter,Salt – to taste,1/2 teaspoon Whole Black Peppercorns – freshly crushed,1 tablespoon Fresh cream – for garnish

Time in minutes: 70 Servings: 2 Course: Appetizer Diet: Vegetarian

Instructions: To begin with the Butternut Squash And Carrot Soup we first heat preheat the oven for 10 minutes.Place the butternut squash topped with coriander, basil, and butter in the baking sheet and roast it for 45 minutes till they become soft and tender.Heat oil in a pan over medium heat; add the chopped onions, carrots, and celery and saute for a minute until lightly roasted and softenedAdd in the roasted butternut squash and saute for another 5 minutes until cooked.Sprinkle salt and freshly crushed black pepper.Add the vegetable stock along with this add the lemon juice. Allow it to cool a bit and blend to make a smooth soup.Once done, check the salt and flavours and adjust to suit your taste. Warm the soup again when you are ready to serve.Serve in bowls with fresh cream and garnish with coriander leaves and serve hot.Serve the Butternut Squash And Carrot soup as an appetizer for your dinner along with Spaghetti with Pesto & Parmesan RecipeYou can serve the Butternut Squash And Carrot soup with some  Whole Wheat Rosemary Focaccia Bread.