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Butternut Squash Soup

Falak
5 from 2 votes
Print Recipe
Course Soup
Cuisine American
Servings 10 people

Ingredients
  

  • 1 large butternut squash (approximately, 1.5 kg)
  • 2 medium carrots
  • 1 large white onion
  • 3-4 garlic cloves
  • 5 tablespoon vegetable oil
  • 1 ¼ teaspoon salt
  • ¾ teaspoon black pepper powder
  • 1 1/2 teaspoon paprika
  • ¼ teaspoon cinnamon
  • 1 teaspoon Sriracha (omit if needed)
  • ¼ teaspoon nutmeg powder
  • 3 tablespoons lemon juice
  • 4 cups broth (vegetable or chicken or water)
  • 2 cups water
  • 1 large fried onion (homemade or store-bought) (see Notes below)
  • yogurt (whipped) (see Notes below)

Instructions
 

  • Preheat oven at 400 F
  • Line a baking tray with parchment paper and lightly grease it.

Preparing the vegetables:

  • Cut the butternut squash in half and scoop out the seeds.
  • Dice the carrots into 1 inch pieces.
  • Chop one large white onion into quarters.
  • Peel the garlic cloves.

Preparing the oil mixture:

  • In a small bowl, mix 2 tablespoons oil + ¼ teaspoon salt + ¼ teaspoon black pepper powder + ¼ teaspoon paprika.
  • Brush this oil mixture onto the butternut squash.
  • With the remaining oil mixture, coat the carrots, garlic and the white onions.
  • Spread the vegetables onto the baking dish and let it bake for 40 minutes.
  • Check if the butternut squash is soft by poking with a fork. If it still feels hard, remove the carrots, white onions and the garlic and give the squash 10 minutes more.

Puree the vegetables: 2 ways

  • Once out of the oven, let the vegetables cool down slightly.
  • Peel the skin off the butternut squash.
  • 1) If Using an immersion blender, transfer the roasted vegetables to a large pot, add 4 cups of broth to it and blend till you reach a smooth, thick consistency.
  • 2) If using a regular blender, you will need to do it in batches. Add a portion of the broth to the vegetables and blend till smooth.

Sauteing the spices:

  • Add 3 tablespoons of oil into a large pot over medium heat.
  • Add 2 teaspoons of paprika powder + ¼ teaspoon of cinnamon powder + ¼ teaspoon of nutmeg + 1 teaspoon salt + ½ teaspoon of black pepper powder + 2 -3 teaspoons of Sriracha.
  • Immediately, add 3 -4 tablespoons of water so that the spices don't burn.
  • Sauté the spices for 30 seconds.
  • Then add the vegetable puree to the pot. Reduce the heat to medium low, give it a good stir and let it cook for 10 minutes.
  • Once done, add lemon juice. Taste and adjust the salt if needed.
  • Serve it with fried onions and dollops of whipped yogurt.

Notes

  1. You can replace the broth with water.
  2. To fry onions at home: slice the onion very thinly, place in a frying pan on medium high heat and add enough oil to partly cover them and then don't touch them till you start seeing the edges of the onions slightly browning. Then start mixing and keep stirring until ALMOST all the onions have browned. Immediately remove them onto a separate plate lined with paper towel to soak up the extra oil.
  3. To prepare the yogurt: in a bowl add the desired amount of yogurt and give it a few quick stirs with a spoon until the yogurt looks smooth and creamy.
  4. Leftovers can be stored in the refrigerator for a week.