Originally posted December 12, 2012

Indian-spiced Butternut Squash Soup

Indian-spiced Butternut Squash Soup by alchemisty

This latest version of this soup is a real improvement on what was already good. I kind of can't stop eating it, so beware! It goes really well with the cauliflower/pomegranate thing I'm posting next.


  • 8 ounces carrot, chopped
  • 1 (butternut squash, peeled and cut into (1/2-inch) cubes
  • 1 tablespoon olive oil
  • 1 cup chopped yellow onion
  • 1 teaspoon Madras curry powder
  • 1/4 t cumin
  • 1/4 t coriander
  • 1/8 t cinnamon
  • 1/4 teaspoon ground red pepper
  • 1 C water
  • 1.5 C vegetable (or other) stock
  • 6 tablespoons sour cream
  • 2 teaspoons honey
4-6 servings


1. Preheat oven to 500°.

2. Toss the first 4 ingredients in a bowl. Pour onto a jelly-roll pan. Roast at 500° for 20 minutes or until vegetables are tender.

3. Saute the onions with the olive oil and spices for about 5 minutes in a stock pot.

4. Combine roasted vegetables, half of the sauteed onions, 1 cup water, and all the spices in a food processor; pulse to desired consistency. (Make sure you remove the center part of the blender lid and cover the hole with a towel whenever you blend hot things.)

5. Add 1.5 C stock and the blender mixture to the onions in the stockpot. Add the sour cream and honey, and stir until blended, heating on medium heat.

90 minutes



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