After one week of munching this light roasted butternut squash soup hits the spot. It is creamy and comforting with a touch of tamarind and Indian spices.
I like creamy pumpkin soups. It is perfect base for creative mind. I like to play with different spices and condiments. From light and tangy to rich, creamy, spicy and sweet. Little bowls of sunshine.
You can use other sweet pumpkin variety and add cooked lentils or beans for more satisfying and rich meal.
Preheat oven to 350˚F.
Spread butternut squash and onion on a lined baking tray. Drizzle with oil and sprinkle with salt and cracked black pepper.
Roast for 30 minutes.
Remove veggies from the oven and transfer into blender together with the rest of ingredients. Blitz until smooth and creamy.
Gently reheat your soup on a stove and serve.
PrintCreamy spicy butternut squash soup
Light and creamy roasted butternut squash soup with a touch of tamarind and Indian spices.
- Prep Time: 10 min
- Cook Time: 30 min
- Total Time: 40 minutes
- Yield: 2
- Category: Soup
- Cuisine: Indian, International
Ingredients
- 1 lb butternut squash, cut in chunks
- 1 medium onion, quartered
- 1/4 C raw cashews
- 300ml vegetable stock
- 1 tsp tamarind paste
- 1 tsp Garam Masala
- 1/2 tsp garlic powder
- 1/2 tsp turmeric powder
- 1/2 tsp smoked paprika
- chili powder to taste
- salt and black pepper to taste
- oil for roasting
Instructions
- Preheat oven to 350˚F.
- Spread butternut squash and onion on a lined baking tray. Drizzle with oil and sprinkle with salt and cracked black pepper.
- Roast for 30 minutes.
- Remove veggies from the oven and transfer into blender together with the rest of ingredients. Blitz until smooth and creamy.
- Gently reheat your soup on a stove and serve.
Nutrition
- Calories: 268
- Sugar: 10.2g
- Sodium: 106mg
- Fat: 10.4g
- Saturated Fat: 1.6g
- Carbohydrates: 41.3g
- Fiber: 7.5g
- Protein: 7g
- Cholesterol: 0mg
Keywords: soup, butternut squash, pumpkin, spicy, Indian, gluten-free, vegan, vegetarian
