Description
Earthy butternut squash, warm ginger, and fragrant fennel seeds create a comforting soup. Perfect with a dollop of yogurt and crusty bread.
Ingredients
Units
Scale
- 1 butternut squash
- 6 cups (1420 ml) of water or stock
- 1 tsp fennel seeds
- 3 tbsp (45 ml) ghee, butter or vegetable oil
- 1 medium onion, diced
- 1 tbsp (15 ml) grated ginger
- 2 cloves garlic, minced
- 1 tsp cumin seeds
- 0.3 tsp turmeric
- 0.3 tsp red chili powder
- 1 tsp brown sugar
- 1 tbsp (15 ml) lemon juice
- salt and pepper
- cilantro for garnish, chopped
- dollop of Greek yogurt
Instructions
- Preheat oven to 400°F (204°C).
- Cut butternut squash in half, remove seeds and stringy parts, and place face down on an oiled baking sheet. Ensure even oil coating.
- Roast for 25-30 minutes, or until soft.
- Scoop out the inside of the squash and set aside.
- Toast fennel seeds in a pan for 2 minutes until fragrant and lightly browned, then pound or grind.
- In a pot, heat ghee, butter, or oil over medium heat. Add onions and cook until translucent.
- Mix in fennel seed powder, turmeric, and red chili powder. Add ginger and garlic; fry for 30 seconds.
- Add roasted butternut squash and mix well. Add 6 cups of water or stock and salt; bring to a boil.
- Simmer for 20 minutes. Mix in sugar and puree the soup. Add more water if needed.
- In a small pot, heat 1 teaspoon of ghee, butter, or oil over medium-high heat. Add cumin seeds and cook until they crackle.
- Pour cumin seeds over the soup. Add lemon juice, salt, and pepper to taste.
- Garnish with chopped cilantro.
- Serve with a dollop of Greek yogurt and crusty bread.
Notes
- For a smoother soup, strain the soup through a fine-mesh sieve after pureeing.
- To reduce cooking time, you can peel and cube the butternut squash before roasting.
- Leftover soup can be stored in the refrigerator for up to 4 days and reheated gently.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 10
- Sodium: 200
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 35
- Fiber: 5
- Protein: 5
- Cholesterol: 10