There are few things better than a hearty soup or soup during the winter. Needless to say, I look to root-vegetables with a bit of color. Found below is a delightful recipe for Indian-Spiced Butternut Squash Soup that appeared recently in the September – October Milk Street magazine.
Personally, I think that Milk Street is far more adventuresome than Christopher Kimball’s very successful predecessor, Cook’s Illustrated. Both magazines get into the science of cooking properly, but Milk Street has far more interesting international recipes (at least for my taste).
Butternut Squash Soup with Yogurt with an Indian Twist
- 2 tablespoons extra-virgin olive oil plus 1 teaspoon divided
- 2 pound butternut squash peeled, seeded and cut into 1/2″ chunks (4 cups)
- 2 medium carrots peeled and cut into 1/2″ chunks
- Kosher salt
- 1 medium yellow onion chopped
- 1 tablespoon ginger (fresh) finely grated
- 1 teaspoon coriander ground
- 1 1/2 teaspoon cumin ground
- 1/2-3/4 teaspoon cayenne pepper divided
- 1/2 cup pepitas
- 1/2 cup yogurt plain whole milk, plus more to serve
- In a large pot over medium-high, heat 2 tablespoons of the oil until barely smoking. Add the squash, carrot and 2 teaspoons of salt, then cook, stirring occasionally, until the squash begins to brown – about 4 minutes. Add the onion and continue to cook until softened.
- Stir in the ginger, cumin, coriander, 1/4 teaspoon of the cayenne and 2 teaspoons of salt, then cook until fragrant, about 30 seconds. Pour in 5 cups of water and bring to a simmer. Cover, reduce to medium-low and cook, stirring occasionally, until a skewer intered into the squash meets no resistance, 10 to 15 minutes. Off heat, let cool, uncovered, for 15 minutes.
- In a blender, working in batches, puree the squash mixture and its cooking liquid, processing until the soup is mostly smooth, 15 to 30 seconds. Return the pureed soup to the pot. Whisk in the yogurt and heat over low, stirring occasionally, just until warmed; do not allow the soup to simmer. Taste and season with salt. Top with additional yogurt and the spiced pepitas just before serving (see below).
For the Pepitas (Do while preparing the soup)
- In a 10-inch skillet over medium, combine the remaining 1 teaspoon oil, pepitas, remaining 1/4 to 1/2 teaspoon cayenne and 1/4 teaspoon salt. Cook stirring frequently until toasted and fragrant, 3 to 5 minutes. Set aside.
Looking for some other hearty soup recipes? How about the ones below:
Guaranteed “Get Better” Soup Recipe (for those with colds and the flu)
Jamie Oliver’s Cabbage and Bread Soup (a bit over the top, but hearty!)