Curried Butternut Squash Soup

This is a simple, 30-minute butternut squash soup infused with coconut milk and garam masala. A soul-warming, flavorful soup that’s perfect for fall and winter. Served with sautéed paneer.

  • Prep Time15 min
  • Cook Time15 min
  • Total Time30 min
  • Yield4-6 servings
  • Serving Size200 g
  • Cuisine
    • World
  • Course
    • Appetizer
    • Snack
    • Soup
  • Suitable for Diet
    • Vegetarian

Ingredients

  • 6 cups butternut squash (diced) (1 medium butternut squash)
  • 1 cup diced carrots
  • 1 cup sliced onions
  • 3-4 cloves garlic
  • 1” piece ginger
  • 1½ cups shredded kale/spinach
  • 1½ tsp. cumin seeds
  • 1 tsp. garam masala
  • 2 tsp. coriander powder
  • 3/4 tsp. turmeric powder
  • 1/8 tsp. asaphoetida
  • 2 tbsp. olive/avocado oil/ghee
  • 1 lt. coconut milk beverage/water/veg stock
  • 1 can coconut milk
  • 1 cup stock/water
  • 1 cup diced paneer/firm tofu/cashews/hemp seeds
  • Salt to taste

For the dressing

  • 1 ½ tbsp. extra virgin olive oil (cold pressed)
  • 1 tbsp. flax seed oil (cold pressed)
  • 1 ½ tbsp. apple cider vinegar (unpasteurized and alive)/Lemon juice
  • 1 tsp. raw honey
  • 1 tsp. whole grain mustard
  • 1 tsp. crushed garlic
  • 1/8 tsp. pepper
  • Salt to taste

Method

1

Roast the diced carrots and butternut squash on a sheet pan with 2 tsp. of oil. (if avoiding oil, can roast them without oil too). Puree the vegetables with veg stock to get a soupy consistency.

2

Heat oil in a deep pan, add asaphoetida and cumin seeds and sauté till the cumin seeds change color.

3

Add chopped ginger, garlic and onions and sauté till translucent.

4

Add coriander powder, garam masala and turmeric powder and mix.

5

Add shredded spinach/kale.

6

Add the pureed squash and carrots, mix well and bring it to a boil.

7

Add coconut milk and bring to a boil again.

8

Heat a tsp. oil in a frying pan. Add diced paneer/tofu and sauté lightly. Sprinkle roasted cumin powder and chili powder and mix. Remove from heat and keep aside (can top with toasted cashews/hemp if want to avoid paneer/tofu).

9

Pour soup in bowls and top with sautéed paneer.

10

Serve hot with a lemon/lime wedge.

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