Saffron-Infused Butternut Squash Rasam Soup

A creamy, spicy, and aromatic Indian-inspired soup originating from the southern region of Tamil Nadu, made with saffron-infused butternut squash, fragrant spices, and a hint of citrus.

🛒 Ingredients

• 1/2 tsp saffron threads
• 1 large onion
• 2 inches ginger
• 3 cloves garlic
• 1 medium butternut squash
• 1 tsp red chili powder
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 2 tsp koshibhu
• 1 tbsp tamarind paste
• 1/2 cup coconut milk
• 4 cups water
• 1/4 cup curry leaves
• 1/4 cup cilantro
• 2 tbsp lemon juice
• 1 tsp salt

👨‍🍳 Instructions

1. 1

   Step 1: Roast the saffron threads in a small pan over low heat for 2 minutes, stirring frequently.

2. 2

   Step 2: Heat oil in a large saucepan over medium heat and sauté the onion, ginger, and garlic until the onion is translucent.

3. 3

   Step 3: Add the butternut squash and sauté for 2 minutes, stirring frequently.

4. 4

   Step 4: Add the red chili powder, cumin, coriander, and koshibhu and stir for 1 minute.

5. 5

   Step 5: Add the tamarind paste and stir for 1 minute.

6. 6

   Step 6: Add the coconut milk and water and bring to a boil.

7. 7

   Step 7: Reduce the heat to low and simmer, uncovered, for 20 minutes or until the squash is tender.

8. 8

   Step 8: Stir in the roasted saffron threads and curry leaves.

9. 9

   Step 9: Season with salt and lemon juice to taste.

10. 10

    Step 10: Garnish with cilantro and serve hot.

💡 Pro Tips

To avoid a bitter flavor, do not over-roast the saffron threads. To prevent lumps, add the tamarind paste to the saucepan while whisking continuously. For a creamier soup, add more coconut milk.

📊 Nutrition per Serving