Spiced and Savory Butternut Squash Soup

A delicious savory option for a holiday favorite, inspired by a generations-old family recipe for Oorvatlu. Vegan, gluten-free, dairy-free.

Spiced & Savory Butternut Squash Soup is a great seasonal option for the winter. This is an award-winning favorite and easy to make!

Spiced and Savory Butternut Squash Soup

Ingredients

Can be purchased at your local Indian grocery store

• 2 butternut squash

• 2 tbsp ghee (can sub expeller-pressed organic sunflower oil, or avocado oil)

• 1/2 onion, chopped

• 3 cloves of garlic, chopped

• 1 tsp cumin seeds

• 1 tsp mustard seeds (OR 2tsp Dijon mustard)

• 1/2 tsp turmeric powder

• 1/2 tsp coriander powder

• 1/2 tsp paprika

• 1/2 tsp roasted cumin powder

• 1/2 tsp jaggery powder

• 2 tsp salt

• 1/2 tsp tamarind pulp concentrate

• 1/2 can coconut milk

• 2 cups water

Directions

Prep the squash

1. Wash and dry butternut squash

2. Poke 8-10 slits into the skin of each squash

3. Place on microwave safe plate, and microwave on high for 8 minutes

4. Let cool, cut in half

5. Microwave for another 4 minutes (all pieces together)

6. Let cool to touch and peel skin with peeler

7. Cut into cubes

Cooking

1. In a large pot, heat 2 tbsp ghee or oil

2. Once hot, add cumin seeds and mustard seeds - the seeds may splatter (be careful)

3. Add chopped onion and saute until translucent

4. Add chopped garlic and saute until fragrant

5. Add 1/2 tsp turmeric, 1/2 tsp coriander powder, and 2 tsp salt

6. Add 2 cups of water, then add tamarind and stir

7. Add cooked & cubed squash, simmer for a 5 minutes

8. Turn off stove and blend down with immersion blender (adding water as needed)

9. **If you didn't use mustard seeds, add 2tsp Dijon mustard at this time, mix well)

10. Add coconut milk and stir

11. Add 1/2 tsp paprika, 1/2 tsp roasted cumin powder, stir

12. Add 1/2 tsp jaggery powder

13. Mix everything together, add water until desired consistency is reached

14. Enjoy!

Optional garnishes: chopped cilantro, pepitas, roasted chickpeas, Chili Oil Crunch

Optional Add-Ins: white beans/cooked mung dal/cooked red lentils (blend with squash); sauteed spinach/kale (can blend or stir in at the end), cooked carrots (can blend or stir in at the end), pumpkin puree (great way to use up the leftovers)