Indian Butternut Squash Soup

Fall is finally here! Of course, that means this is the first of many delicious and flavorful comfort dishes this season. Fall has always been my favorite season. There is something soothing about warm hearty meals, more time with family, and taking life a little slower. For many months now, I’ve been experimenting with authentic Indian cuisine. The aromas that come from traditional Indian dishes are beyond this world. It’s taken me some time to get the balance of these spices right, but I definitely feel a lot more comfortable venturing off from recipe books and trying to get the ratios right myself. I put my own little twist on two types of foods that I love, Indian cuisine and butternut squash soup. Please take the time to write a comment if you do decide to try this recipe, I would love to hear how you enjoyed it!

Indian Butternut Squash Soup

Ingredients

  • 1 medium-size butternut squash (peeled, deseeded, & cubed)
  • 1 medium-size red delicious apple (peeled & cubed)
  • 1 large yellow onion (chopped)
  • 8 cloves of garlic (peeled)
  • 1 tbsp. olive oil
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 1 tsp salt
  • 1/2 tsp curry powder
  • 1/4 tsp coriander
  • pinch of cinnamon
  • pinch of chili powder
  • 1/2 tsp garam masala
  • 1-2 tbsp minced ginger
  • 1 cup of coconut milk
  • 2 cups vegetable broth

Directions

  1. Set your over to 420 degrees Fahrenheit and line a baking sheet with parchment paper or a silicone baking sheet.
  2. Add your onion, garlic, apple, and butternut squash to the pan and bake for 30 minutes. At the 15 minute mark make sure the stir everything for an even cook. When the main ingredients are done baking, remove from the oven and set them aside.
  3. Heat a large pot on the stove on medium heat. When the pot is done heating, add the oil to it. Let the oil warm-up for about 30 seconds and add the mustard seeds and cumin seeds. Allow them to cook for 2-3 minutes, occasionally stirring. You will hear a nice crackling sound.
  4. Toss in the minced ginger and cook for 2 minutes while keeping an eye on it and stirring so it does not burn.
  5. Add the cinnamon, chili powder, salt, coriander, curry powder, and garam masala. Mix well and then add the coconut milk, vegetable broth, and roasted veggies & apple. Cover and let it simmer for 5 minutes.
  6. Remove the cover, add the ingredients to a highspeed blender, Blend until it is the soup is smooth.
  7. You may add some fresh cilantro and serve with rice and or naan bread.

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