Very simple ~ saute chopped onions and garlic (I added minced ginger cos I used fish stock), add ground cumin and coriander (I used ground Jintan putih and Jintan manis). Add cubed butternut squash and potatoes, lime rind (instead of orange), water and fish stock. Cover, bring to a boil and simmer for twenty minutes or til tender. Puree with sticker blender, season to taste. Serve with a dollop of yoghurt (instead of whipped cream) dusted with cinnamon powder.
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Recipe from page 80-81 of The Australian Women's Weekly ~ Vegie Stars
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I'm linking this post with Cookbook Countdown #33
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