2poundbutternut squashpeeled, seeded and cut into 1/2" chunks (4 cups)
2medium carrotspeeled and cut into 1/2" chunks
1medium yellow onionchopped
1tablespoonginger (fresh)finely grated
1 teaspoon corianderground
1 1/2teaspoon cuminground
1/2 cupyogurtplain 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.
Prepare the pepitas to top the soup, while making it. Saves time.
Butternut Squash Soup with Yogurt with an Indian Twist https://gourmetliving.org/butternut-squash-soup-with-an-indian-twist/