Curried Butternut Squash Soup Recipe

Name: Curried Butternut Squash Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Indian
Ingredients: 1 piece Butternut Squash (1 Butternut squash); 2 pieces Yellow Onion (2 Onion sliced finely); 1 piece Ginger (1 inch Ginger chopped); 2 cloves Garlic (2 cloves Garlic); 2 tsp Red Chili Powder (2 teaspoons Red Chilli powder); 1 tsp Ground coriander (1 teaspoon Coriander Powder (Dhania)); 1 tsp Cumin Powder (1 teaspoon Cumin powder (Jeera)); 1 tsp Garam Masala (1 teaspoon Garam masala powder); 0 pieces Table Salt (Salt to taste); 2 cup Low-Fat Milk (2 cup Milk low fat); ½ cup Water (1/2 cup Water or as needed); 2 tsp Extra Virgin Olive Oil (2 teaspoons Extra Virgin Olive Oil + Extra Virgin Olive Oil); 0 pieces Pumpkin Seeds (Pumpkin seeds roasted); 0 pieces Black Peppercorns (Whole Black Peppercorns freshly ground); 0 pieces Cilantro (Coriander (Dhania) Leaves finely chopped)

Curried Butternut Squash Soup Recipe - Soup Recipes (Indian)

30 minIndian

Servings4

Add to grocery list

Plan it in the app to put it on your week.

Vegetarian
Pescatarian
Halal
Egg Free

Ingredients

For 4 servings

Butternut Squash1 piece · 1 Butternut squash
Yellow Onion2 pieces · 2 Onion sliced finely
Ginger1 piece · 1 inch Ginger chopped
Garlic2 cloves · 2 cloves Garlic
Red Chili Powder2 tsp · 2 teaspoons Red Chilli powder
Ground coriander1 tsp · 1 teaspoon Coriander Powder (Dhania)
Cumin Powder1 tsp · 1 teaspoon Cumin powder (Jeera)
Garam Masala1 tsp · 1 teaspoon Garam masala powder
Table Salt0 pieces · Salt to taste
Low-Fat Milk2 cup · 2 cup Milk low fat
Water½ cup · 1/2 cup Water or as needed
Extra Virgin Olive Oil2 tsp · 2 teaspoons Extra Virgin Olive Oil + Extra Virgin Olive Oil
Pumpkin Seeds0 pieces · Pumpkin seeds roasted
Black Peppercorns0 pieces · Whole Black Peppercorns freshly ground
Cilantro0 pieces · Coriander (Dhania) Leaves finely chopped

Make it mine in the app

Steps

1To make this Curried Butternut Squash Soup, begin by warming the olive oil in a pan. Add the thinly sliced onions to the oil and saute them till they turn translucent.
2Next add crushed garlic cloves and ginger and saute until cooked through. The raw smell should disappear and the ginger and garlic should be aromatic by now.
3Then, add the spice powders along with salt and give it a good mix. To this add the roughly chopped butternut squash and stir. Cook this for 2-3 minutes on low heat until the squash begins to soften.
4Add milk and cook further. You can add water instead if you prefer your soup to have a thinner consistency soup. Milk makes the soup rich and glossy.
5Cook this on a low heat until the squash is fully cooked through and soft. Turn off heat and let it cool down.
6Add the cooked squash into a blender and puree until it turns smooth. Warm the soup when you are ready to serve.
7Serve the Curried Butternut Squash Soup along with Garlic Bread with Herb Butter and Mexican Quinoa Bean Salad for a light weeknight dinner.