Indian Style Butternut Squash Soup (Whole30) (Edit recipe)

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.

10 minutes

40 minutes

Difficulty:

Intermediate

Show nutritional information

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.

by Masala Paleo

View original recipe

Serves: 2

Ingredients

1 whole Butternut Squash
2 clove Garlic
1 pieces Ginger Root, 1/2 inch long
2 - 3 cups Coconut Milk, or any other nut milk of choice
0.5 whole Red Onion
1 sprig Green Onion (Scallion), or herbs of choice
3 Tbsp Avocado Oil
1 tsp Salt

Spices

0.25 tsp Chili Powder, or Paprika for lower heat
0.5 tsp Turmeric Powder
0.5 tsp Ground Fresh Black Peppercorns

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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

Caramelized Onions and Roasted Seeds

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

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.