Are you an Indian food lover like me? This masala butternut squash soup is the perfect choice for a healthy and light meal that carries all the delicious flavours of Indian spices. Easy to make, vegetarian and full of vitamins.
Cooking time: 20min preparation, 30min on the stove
For 6 servings
- 1 tbsp coriander seeds
- 1 tbsp fennel seeds
- 1 tbsp cumin seeds
- 2 tsp whole black pepper
- 1/2 tsp cardamom seeds
- a couple of curry leaves
- a thumb sized piece of ginger
- 2-3 small dried chillies
- 7 garlic cloves, chopped
- 20g butter
- 1 yellow onion, chopped
- 2 tbsp nigella seeds
- 1 can of chopped tomatoes (400g)
- 1 butternut squash, peeled and deseeded
- 1 can coconut milk (400g)
- salt to taste
- 1l water
- a handful of fresh coriander (to serve)
- turmeric garlic naans
- This soup’s main base is a blend of roasted spices. Heat a small pan and dry roast all spices until they release a strong smell, but are not burnt. Once done, grind them using a mortar and pestle.
- Melt the butter in a large pot and sauté the garlic, the spice blend, curry leaves, ginger and chilli, but make sure they won’t burn!
- Add the rest of the veggies: onion, chopped tomatoes and squash, the nigella seeds and the 1l of water.
- Boil for 30 minutes on medium heat, until the squash becomes soft.
- Use a blender or food processor to purée the soup. Mix the coconut milk in.
- Serve warm, with fresh coriander and these delicious turmeric naans.
Finally, I hope you enjoy this Indian style health-in-a-bowl butternut squash soup!
Love, happyholism & nom-nom,