Indulge your senses with a bowl of warmth and comfort: Indian Spiced Roasted Squash Soup! This delightful recipe combines the natural sweetness of butternut squash with aromatic spices, creating a velvety smooth soup that's perfect for any occasion. Whether you're looking to impress guests at a dinner party or simply craving a cozy meal on a chilly evening, this soup is sure to satisfy. With just a handful of ingredients and a little bit of love, you can whip up a dish that not only nourishes the body but also excites the palate. Dive into this recipe and discover the magic of Indian flavors in every spoonful!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 medium butternut squash, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp curry powder
- 4 cups vegetable broth
- 1 cup coconut milk
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Prepare the butternut squash by peeling the skin completely, removing seeds, and cutting into uniform 1-inch cubes. This ensures even roasting and consistent texture.
- Toss the cubed squash with olive oil, curry powder, salt, and pepper in a large mixing bowl. Spread the seasoned squash evenly on the prepared baking sheet, ensuring pieces are not overcrowded.
- Roast the squash in the preheated oven for 25-30 minutes, turning once halfway through cooking. The squash should be golden brown and tender when pierced with a fork.
- While squash is roasting, heat a large pot over medium heat. Sauté chopped onions and minced garlic until translucent and fragrant, approximately 5-6 minutes.
- Add the roasted squash to the pot with vegetable broth. Bring the mixture to a gentle simmer and cook for 10 minutes to allow flavors to meld together.
- Use an immersion blender to puree the soup until smooth and creamy. Alternatively, carefully transfer to a blender in batches.
- Stir in coconut milk, adjusting seasoning with additional salt and pepper to taste. Warm the soup through without boiling.
- Serve hot, garnished with optional toppings like toasted pumpkin seeds, a swirl of coconut cream, or fresh cilantro for added flavor and visual appeal.
Tips
- Choose the Right Squash: Opt for a fresh, firm butternut squash. The skin should be free from blemishes, and it should feel heavy for its size to ensure maximum sweetness.
- Uniform Cubes: When cutting the squash, aim for uniform 1-inch cubes. This ensures even roasting and helps achieve that perfect tender texture.
- Don't Rush the Roasting: Give the squash enough time to caramelize in the oven. The golden brown edges bring out a deeper flavor, so resist the urge to take it out too early.
- Sauté for Flavor: Sautéing the onions and garlic until they're translucent not only enhances the flavor base of the soup but also adds a lovely aroma that fills your kitchen.
- Blending Tips: If using a blender, allow the soup to cool slightly before blending in batches to avoid splattering. An immersion blender is a great alternative for a smoother process.
- Adjust to Your Taste: Feel free to play with the spices! If you enjoy a bit of heat, consider adding a pinch of cayenne pepper or some fresh ginger for an extra kick.
- Garnish for Appeal: Elevate your soup presentation with garnishes like toasted pumpkin seeds, a swirl of coconut cream, or fresh cilantro. Not only do they add flavor, but they also make your dish visually stunning!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 5g
Fat: 15g
Saturated Fat: 12g
Cholesterol: 0mg
