I love Indian food. I love the complex flavors, the curry and spices and a basket of freshly-made naan. Not much beats that! This soup is no exception and it’s super easy to make, not to mention very pretty. :)
The hardest process of this entire dish is cutting and cleaning the squash, and trust me when I say it’s really not that hard. Butternut squash can be kind of hard to handle due to its size/shape, but I found a very good website with step-by-step instructions on how to peel, clean and chop it. This also saved me a lot of time from having to photograph my own step-by-step instructions. ;-) You can visit the website here.
Once you have the first 5 ingredients cut, put them onto a cookie sheet lined with foil, drizzle with olive oil and season with some freshly ground pepper. Isn’t it pretty?
Some of my vegetables (especially the carrots) got slightly charred, but don’t get too worried if some pieces look a little burnt. I found it gave the soup a wonderful flavor. It also added some nice color variation to the soup. :)
The recipe calls for 1 teaspoon of curry, but I bumped it up to 2 teaspoons as I like a lot of heat and flavor. For those of you that can’t handle spicy food, start with 1 teaspoon and increase by 1/4 teaspoon until you have the flavor you want. I felt the flavors continued to develop after a day or two in the fridge, so be careful with the amount of spice you add.
The soup is garnished with a nice dollop of plain Greek yogurt which really helps to offset the heat a bit. I threw on a little cilantro, plus you could also add some pumpkin seeds. The recipe calls for the honey to be mixed in with the yogurt. I personally chose to leave it off completely, but I’m sure it’s a nice addition to the hot, spicy soup and the cold Greek yogurt.
This soup is rich, full of flavor and perfect for a cold winter night. Plus, butternut squash is at its peak in November, so take advantage before it’s too late! I’ll likely be trying out some homemade naan soon, so if it’s a success I’ll post the recipe. Be on the lookout for it!
Indian-Spiced Roasted Squash Soup
Adapted from Cooking Light
Yield: 6 1-cup servings
1 cup chopped yellow onion
4 medium carrots, chopped
4 garlic cloves, peeled
1 (1-pound) butternut squash, peeled and cut into 1/2 inch cubes
1 (8-ounce) acorn squash, quartered (skin on)
1 Tablespoon olive oil
1/2 teaspoon black pepper
3 (14-ounce) cans fat-free, lower-sodium chicken broth (See note below)
1 teaspoon Madras curry powder, or more to taste (See note below)
1/2 teaspoon garam masala (See note below)
1/4 teaspoon ground red pepper
1/4 teaspoon kosher salt
6 tablespoons Greek yogurt
6 teaspoons honey
Cilantro, to garnish (optional)
1. Preheat oven to 500 degrees F (260 degrees C).
2. Arrange the first 5 ingredients on a cookie sheet lined with foil. Drizzle with olive oil and season with pepper; toss to coat. Roast for 30 minutes or until vegetables are tender, turning once. Cool for 10 minutes and then peel acorn squash, discarding the skin. I used a small knife and simply ran it along the skin. Alternately, you can use a spoon to scoop it out.
3. Combine the roasted vegetable mixture, 2 cups chicken broth, curry powder, garam masala and red pepper in a food processor; pulse to desired consistency.
4. Scrape the mixture into a large pot over medium heat. Stir in the remaining broth and bring to a boil. Cook for 10 minutes, stirring occasionally, and then season with salt.
5. Combine the yogurt and honey, and garnish each bowl with a dollop and a sprig of cilantro. Store leftovers in the fridge for up to 3-4 days.
1. This can easily be made into a vegetarian dish by substituting vegetable stock for the chicken stock. You’ll also need to eliminate the yogurt or find a non-dairy option.
2. Both the curry powder and garam masala can be found in specialty markets in your area. If you aren’t sure of any stores in your area, then Penzey’s (website here) is a great option! They have pretty much anything you can think of and they carry it in lots of different sizes. One of the best presents I ever received was a gift card to this store. That’s where both my curry powder and garam masala were purchased, and their quality is top-notch!
- Roasted Butternut Squash Carrot Soup (thecocinamonologues.com)
- My Butternut Squash Soup Was in the Newspaper! (With New Recipe Twists!) (californiacavegirlkindra.wordpress.com)
- Indian roasted butternut squash soup with seeded naan (cheftoponkumer2013.wordpress.com)