Indian Roasted Butternut Squash Soup With Seeded Naan Recipes
INDIAN BUTTERNUT SQUASH SOUP
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
Categories Low Carb Lunch
Time 40m
Number Of Ingredients 10
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
ROASTED BUTTERNUT SQUASH SOUP AND CURRY CONDIMENTS
Provided by Ina Garten
Categories appetizer
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F.
- Cut the butternut squash, onions, and apples into 1-inch cubes. Place them on a sheet pan and toss them with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Divide the squash mixture between 2 sheet pans and spread in a single layer. Roast for 35 to 45 minutes, tossing occasionally, until very tender.
- Meanwhile, heat the chicken stock to a simmer. When the vegetables are done, put them through a food mill fitted with the medium blade. (Alternatively, you can place the roasted vegetables in batches in a food processor fitted with the steel blade. Add some of the chicken stock and coarsely puree.) When all of the vegetables are processed, place them in a large pot and add enough chicken stock to make a thick soup. Add the curry powder, 1 teaspoon salt, and 1/2 teaspoon pepper. Taste for seasonings to be sure there's enough salt and pepper to bring out the curry flavor. Reheat and serve hot with condiments either on the side or on top of each serving.
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