Spiced Butternut Squash and Pumpkin Soup

A comforting creamy Indian-inspired soup that combines roasted butternut squash and pumpkin with aromatic spices, perfect for a chilly evening. Origins trace back to the bustling streets of Old Delhi, where street food vendors create similar concoctions to warm up their customers. This recipe is a modern twist on a traditional Indian soup.

🛒 Ingredients

• 1.5 large Butternut squash
• 1 cup canned Pumpkin puree
• 2 tbsp Ghee
• 1 medium Onion
• 2 cloves Garlic
• 1 tsp Ground cumin
• 0.5 tsp Cayenne pepper
• 1 tsp Garam masala
• 1 tsp Salt
• 0.5 tsp Black pepper
• 1 cup heavy Heavy cream

👨‍🍳 Instructions

1. 1

   Step 1: Preheat the oven to 400°F (200°C). Peel and chop the butternut squash into 1-inch cubes, placing them on a baking sheet lined with parchment paper. Roast in the oven for 20 minutes, or until tender and lightly browned.

2. 2

   Step 2: In a large saucepan, heat 1 tablespoon of ghee over medium heat. Add the chopped onion and cook until softened, about 5 minutes.

3. 3

   Step 3: Add the minced garlic and cook for an additional 2 minutes, stirring constantly.

4. 4

   Step 4: Stir in the ground cumin, cayenne pepper, garam masala, salt, and black pepper. Cook for 1 minute, until the spices are fragrant.

5. 5

   Step 5: Add the roasted butternut squash, pumpkin puree, and heavy cream to the saucepan. Stir well to combine.

6. 6

   Step 6: Bring the mixture to a simmer and cook for 5-7 minutes, or until heated through and the soup has thickened slightly.

7. 7

   Step 7: Taste and adjust the seasoning as needed.

8. 8

   Step 8: Serve hot, garnished with chopped cilantro or scallions, if desired.

💡 Pro Tips

To avoid a grainy texture, make sure to puree the soup until smooth. If desired, add a splash of coconut cream for an extra-rich and creamy texture. Store leftover soup in an airtight container in the refrigerator for up to 3 days.

📊 Nutrition per Serving