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Indian Squash Soup

Butter nut Squash soup Indian style

4.84 from 6 votes
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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

Notes

Caramelized onions and roasting the squash seeds is optional.
Nut milk can be substitued with coconut milk, but will change the taste and add coconut flavour.
Add a cup of chicken broth while blending for a taste boost.
Sub 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.
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