Butternut Soup

Ingredients
● 1 onion, chopped
● 1 small butternut, roughly chopped
● 2 carrots, chopped
● 1 large potato, chopped
● 1 tsp jeera
● 1 tbsp ghee
● 1⁄2 can cream-style corn
● 1 cup chicken, chopped
● 1 tbsp oil
● 1 tsp ginger garlic paste
● 1⁄2 tsp white pepper
● 1 tsp green chilli paste
● 2 tsp Aromat
● 1⁄2 tsp crushed pepper
● 1⁄2 tsp lemon pepper
● 1⁄2 tsp garlic
● 1 tsp dried parsley
● 1⁄2 cup cream
● 1 cup milk

Method
1. Sauté the onion with jeera and ghee for 3–4 minutes.
2. Add the vegetables and enough water to cover. Boil for 35 minutes.
3. Add the cream-style corn and blend.
4. In a separate pan, cook the chicken with oil, spices, and garlic. Shred the chicken when
done.
5. Add the chicken to the blended soup.
6. Simmer the soup with cream and milk before serving.