Hey y’all, I got a recipe for you that’s perfect for these colder months: Indian-spiced butternut squash soup with yogurt! And I found it on the internet, so you know it’s gonna be good.
Indian-Spiced Butternut Squash Soup with Yogurt
Ingredients:
- 1 tablespoon coconut oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon grated ginger
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 4 cups cubed butternut squash
- 4 cups vegetable broth
- 1/2 cup plain Greek yogurt
- Chopped fresh cilantro, for garnish
Instructions:
- In a large pot or Dutch oven, heat the coconut oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
- Add the ginger, red pepper flakes, cumin, coriander, and cinnamon and cook for 1 minute, until fragrant.
- Add the butternut squash and vegetable broth. Bring to a boil, then reduce the heat and simmer until the squash is tender, about 20 minutes.
- Using an immersion blender, puree the soup until smooth. Alternatively, transfer the soup to a blender and blend until smooth, then return to the pot.
- Stir in the Greek yogurt and warm the soup over low heat. Serve garnished with cilantro.
And if you’re looking for another way to enjoy butternut squash with some Indian flair, check out this Indian-style butternut squash curry:
Indian-Style Butternut Squash Curry
Ingredients:
- 1 tablespoon coconut oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon cayenne pepper
- 4 cups cubed butternut squash
- 1 can chickpeas, drained and rinsed
- 1 can diced tomatoes
- 1/2 cup water
- Salt and pepper, to taste
- Chopped fresh cilantro, for garnish
Instructions:
- In a large pot or Dutch oven, heat the coconut oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
- Add the ginger, cumin, coriander, turmeric, cinnamon, cloves, and cayenne pepper and cook for 1 minute, until fragrant.
- Add the butternut squash, chickpeas, diced tomatoes, and water. Season with salt and pepper to taste.
- Bring to a boil, then reduce the heat and simmer until the squash is tender, about 30 minutes.
- Serve over rice and garnish with cilantro.
Both of these recipes are hearty, comforting, and full of warming Indian spices. Give them a try and let me know what you think!
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