Best Indian Roasted Butternut Squash Soup With Seeded Naan Recipes

INDIAN BUTTERNUT SQUASH SOUP

Indian Butternut Squash Soup image

This butternut squash soup is rich with Indian flavors such as garam masala, turmeric and cumin. Low carb and dairy free recipe.

Provided by Georgina @StepAwayFromTheCarbs

Time 40m

Number Of Ingredients 10

Ingredients

1 tbs olive oil
½ tsp garam masala
1 tsp onion powder
1 small butternut squash, peeled, deseeded, and chopped
1 can unsweetened coconut milk
8 fl oz chicken stock
½ tsp turmeric
½ tsp ground cumin
salt and pepper, to taste
sour cream, optional, to serve

Steps:

Heat the oil in a large saucepan and saute the garam masala until fragrant.
Add the squash, onion powder, stock, coconut milk, turmeric and cumin. Bring to the boil, then reduce to a simmer, cover, and cook until the squash is soft.
Carefully pour the soup into a blender and blend until smooth. Taste for seasoning and add salt and pepper if desired, blend again.
Serve in small bowls garnished with a swirl of sour cream, if desired.

Nutrition Facts : Calories 313 calories, Carbohydrate 15 grams carbohydrates, Fat 28 grams fat, Fiber 5 grams fiber, Protein 4 grams protein, SaturatedFat 22 grams saturated fat, ServingSize Quarter of the recipe, Sodium 37 grams sodium, Sugar 5 grams sugar

CURRIED SQUASH SOUP

Curried Squash Soup image

Cayenne pepper gives a little kick to bowls of this pretty golden soup, a first course that everyone seems to love. It can be made several days ahead to fit a busy schedule, then heated up whenever needed.

Provided by Taste of Home

Categories Lunch

Time 1h20m

Yield 6 servings.

Number Of Ingredients 14

Ingredients

1 butternut squash (about 1-3/4 pounds)
1 large onion, chopped
2 garlic cloves, minced
2 tablespoons canola oil
1 tablespoon all-purpose flour
1 teaspoon salt
1 teaspoon curry powder
1/8 teaspoon cayenne pepper
5 cups chicken broth
1 bay leaf
CILANTO CREAM TOPPING:
1/2 cup sour cream
1/4 cup heavy whipping cream
1/4 cup minced fresh cilantro

Steps:

Cut squash in half lengthwise; discard seeds. Place squash cut side down in a greased or foil-lined baking pan. Bake, uncovered, at 400° for 40-50 minutes or until tender. When cool enough to handle, scoop out pulp; set aside., In a large saucepan, saute onion and garlic in oil until tender. Add the flour, salt, curry powder and cayenne until blended. Stir in broth. Add bay leaf. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; simmer, uncovered, for 20 minutes. Discard bay leaf. Cool to room temperature., In a blender, combine half of the broth mixture and squash; cover and process until smooth. Repeat with remaining broth mixture and squash. Return to the saucepan; heat through. Combine the topping ingredients; place a dollop on each serving.

Nutrition Facts : Calories 194 calories, Fat 12g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 1188mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 4g fiber), Protein 4g protein.