Butternut Squash Soup
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5 from 1 vote

Butternut Squash Soup with Yogurt with an Indian Twist

A colorful fall (and early winter) soup featuring the colorful butternut squash.  This recipe is from the folks at Milk Street and features Indian spices and yogurt.
Prep Time25 mins
Cook Time20 mins
Resting Time15 mins
Total Time1 hr
Course: Soup
Cuisine: Indian
Keyword: butternut squash, Milk Street
Servings: 4 servings
Author: Albert Stumm from Milk Street

Ingredients

  • 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

Instructions

The Soup

  • 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.
    butternut squash
  • 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. 
    Cut onions and garlic being grated
  • 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.  

Notes

Prepare the pepitas to top the soup, while making it.  Saves time.