Indian Style Butternut Squash Soup (Whole30)
Butternut soups are delicious . Period. Add some Indian spices and herbs to the mix and you have a comforting, creamy Indian Whole30 soup which not only is delicious but also filled with ingredients which are warming in nature. They also provide a good dose of anti-inflammatory properties along with antioxidants. And lets not forget the high fiber, the impressive line up of vitamins and minerals and the large dose of beta-carotene with its immune supporting properties in butternut squash, right for the changing weather.
PREP TIME
10 minutes
COOK TIME
40 minutes
INGREDIENTS
12
Serves: 2
Ingredients
- 1 whole1 whole1 whole Butternut Squash
- 2 clove2 clove2 clove Garlic
- 1 pieces1 pieces1 pieces Ginger Root, 1/2 inch long
- 2 - 3 cups2 - 3 cups2 - 3 cups Coconut Milk, or any other nut milk of choice
- 0.5 whole0.5 whole0.5 whole Red Onion
- 1 sprig1 sprig1 sprig Green Onion (Scallion), or herbs of choice
- 3 Tbsp3 Tbsp3 Tbsp Avocado Oil
- 1 tsp1 tsp1 tsp Salt
- 0.25 tsp0.25 tsp0.25 tsp Chili Powder, or Paprika for lower heat
- 0.5 tsp0.5 tsp0.5 tsp Turmeric Powder
- 0.5 tsp0.5 tsp0.5 tsp Ground Fresh Black Peppercorns
Spices
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- SLICE the butternut squash into two halves, scoop out the seeds and the insides. Reserve the seeds for roasting
- PLACE the peeled ginger and garlic cloves in the scooped section of the squash
- SPRINKLE the turmeric, chili powder, black pepper and salt on the squash and drizzle the oil
- RUB the oil and the spices to spread it all over the squash
- ROAST the squash in a pre heated oven at 450F for 40 minutes or till its soft enough to poke with a fork
- ONCE warm enough to handle, scoop out all the squash from the skin into a blender
- ADD the nut milk and blend to a smooth silky consistency
- ADJUST the salt level to your preference
- POUR the blended soup into a sauce pan and warm it up, don't let it boil over
- IN a small pan heat up 1 Tbsp of oil and once hot switch off the heat and add a pinch of the red chili powder or paprika, the oil will get frothy as the chili powder blooms
- POUR the soup in bowls and drizzle with the paprika infused oil and a couple of spoons of the nut milk. caramelized onions and the roasted squash seeds
- GARNISH with herbs
- RINSE the squash seeds and pat them dry
- PLACE it in a baking try and drizzle some oil, salt and chili powder
- PLACE the onions on the same baking tray with a drizzle of oil and salt
- BAKE at 450F for 7 to 10 minutes for the seeds
- REMOVE the seeds and let the onions cook and caramelize for a few more minutes
Caramelized Onions and Roasted Seeds
Notes
Caramelized onions and roasting the squash seeds is optional. Coconut milk can be substituted with cashew, almond or macadamia nut milk. You can add a cup of chicken broth while blending for a taste boost. Substitute red chili powder with paprika for a less spicy version. Herbs for garnishing is optional and you can use spring onion, chives, basil or mint.
Add a Note
My Notes:
About This Recipe
Show nutritional information
Dairy Free Egg Free Gluten Free Grain Free Keto Nut Free Paleo Pescetarian Plant Based Shellfish Free Soups Specific Carbohydrate Diet Sugar Free Vegan Vegetarian Whole30| This is our estimate based on online research. | |
| Calories: | 618 |
| Fat: | 61 g |
| Carbohydrates: | 3 g |
| Protein: | 0 g |
| Cholesterol: | 0 g |
| Sodium: | 1080 mg |
| Fiber: | 1 g |
| Sugars: | 1 g |
| Calculated per serving. | |
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