BUTTERNUT SQUASH SOUP INDIAN STYLE RECIPES

Name: Indian-Spiced Butternut Squash Soup with Yogurt
Total time: 1 h
Yield: 4 Servings
Ingredients: 2 tablespoons plus 1 teaspoon extra-virgin olive oil, divided; 2 -pound butternut squash, peeled, seeded and cut into ½-inch chunks (4 cups); 2 medium carrots, peeled and cut into ½-inch chunks; 1 medium yellow onion, chopped; Kosher salt; 1 tablespoon finely grated fresh ginger; 1 1/2 teaspoons ground cumin; 1 teaspoon ground coriander; 1/2 to ¾ teaspoon cayenne pepper, divided; 1/2 cup shelled pumpkin seeds (pepitas); 1/2 cup plain whole-milk yogurt, plus more to serve

BEST INDIAN-SPICED BUTTERNUT SQUASH SOUP WITH YOGURT ...

Best Indian-Spiced Butternut Squash Soup with Yogurt ... image

In his book “Bollywood Kitchen,” filmmaker Sri Rao offers a pureed butternut squash soup with flavors that are bold and vibrant, yet comforting. Our...

Provided by 177MILKSTREET.COM

Total Time 1 hours

Yield 4 Servings

Number Of Ingredients 11

Ingredients

INDIAN-SPICED ROASTED SQUASH SOUP RECIPE | MYRECIPES

Indian-Spiced Roasted Squash Soup Recipe | MyRecipes image

Provided by Eunice Munn

Total Time 1 hours 3 minutes

Yield Serves 6 (serving size: 1 cup soup and 4 teaspoons yogurt mixture)

Number Of Ingredients 15

Ingredients

1 cup chopped yellow onion
8 ounces carrot, chopped
4 garlic cloves, peeled
1 (1-pound) butternut squash, peeled and cut into (1/2-inch) cubes
1 (8-ounce) acorn squash, quartered
1 tablespoon olive oil
½ teaspoon black pepper
2 cups water
1 teaspoon Madras curry powder
½ teaspoon garam masala
¼ teaspoon ground red pepper
2 (14-ounce) cans fat-free, lower-sodium chicken broth
¼ teaspoon kosher salt
6 tablespoons Greek yogurt
6 teaspoons honey

Steps:

Preheat oven to 500°.
Arrange the first 5 ingredients on a jelly-roll pan. Drizzle with oil; sprinkle with pepper. Toss. Roast at 500° for 30 minutes or until vegetables are tender, turning once. Cool for 10 minutes. Peel acorn squash; discard skin.
Combine vegetable mixture, 2 cups water, curry powder, garam masala, and red pepper in a food processor; pulse to desired consistency. Scrape mixture into a large saucepan over medium heat. Stir in broth; bring to a boil. Cook for 10 minutes, stirring occasionally, and stir in salt. Combine yogurt and honey, stirring well. Serve with soup.

Nutrition Facts : Calories 143 calories, CarbohydrateContent 27 g, CholesterolContent 1 mg, FatContent 3.1 g, FiberContent 4.4 g, ProteinContent 4.8 g, SaturatedFatContent 0.7 g, SodiumContent 343 mg

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