Creamy 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