Butternut squash soup Indian Whole30 style
Fall season calls for delicious warm and creamy soups. Add no fall season is complete without some delicious pumpkin or squash soups. Add some Indian spices and herbs to the mix and you have a delicious creamy smooth 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.
About the Recipe
This Whole30 recipe is for a delicious creamy warm smooth soup, slightly spiced with Indian spices, a little different from the usual squash soups.
The butternut squash is roasted in the oven with ginger and garlic, with a sprinkle of red chili powder, turmeric and salt with a drizzle of avocado oil. I prefer roasting to steaming as the roasting produces more intense flavors and makes the soup more delicious. Keeping the balance of ginger and garlic is very important in the recipe as we want it complementing the recipe instead of over powering it. You can use a couple of pieces of the fresh turmeric if you have access to it and roast it along with the squash or sprinkle some dried turmeric powder as I have done here.
The seeds from the squash can be roasted with a bit of oil and will make a delicious snack or a toppings on the soup. I really like the bite it adds to the smooth soup along with the caramelized onion. You can also add some toasted pumpkin seeds as toppings too. Adding a drizzle of the paprika infused ghee/oil elevates the taste factor.
Refer to the notes section for substitutes and other options
TRY OTHER SQUASH RECIPES ON THE BLOG
Spaghetti Squash Tikkis – https://masalapaleo.com/spaghetti-squash-tikkis/
Butter nut Squash soup Indian style
Ingredients
- 1 medium Butternut Squash
- 2 cloves garlic
- 1/2 inch fresh ginger
- 1/4 tsp red chili powder use Paprika if you can't handle the heat
- 1/2 tsp turmeric powder
- 1 tsp salt
- 3 tbsp Avocado oil
- 1/2 red onion optional
- 2 to 3 cups macadamia milk or any nut milk of choice
- 1 spring green onion can sub with herb of choice refer to notes
- 1/2 tsp black pepper corn crackle some fresh black pepper corn
Instructions
- 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 seds 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
Joan
Easy and delicious! I added ghee and extra spices. Mint adds a nice layer of flavor.