This soup is wonderfully creamy and packs a flavorful punch with its spicy, smoky Indian and Mexican ingredients. Jalapeño peppers and adobo seasoning balance the natural sweetness of the squash, while lime juice helps to temper the heat.
Most of us know how to roast a winter squash in the oven, but to make a soup with international flavors, layering is key. This Indian and Mexican inspired butternut squash soup by Chef Akhtar Nawab of Alta Calidad is one you’ll crave on every chilly day once you try it.
The soup is wonderfully creamy and packs a flavorful punch with its spicy, smoky Indian and Mexican ingredients. Jalapeño peppers and adobo seasoning balance the natural sweetness of the squash, while lime juice helps to temper the heat. Sprinkle some roasted pepitas on top for added crunch and a dollop of yogurt for added creaminess.
The key ingredients that give this soup its unique flavor are the peppers, tamari sauce, golden raisins, and ginger. The peppers and tamari provide a deep, savory heat that adds to the overall deliciousness of the dish. Golden raisins add a pleasant sweetness, while ginger gives the soup a nice kick.
Step by Step Guide
- Heat the oil in a large, heavy-bottomed pot over medium heat.
- Add the garlic, squash, onion, and 1 tablespoon of the salt.
- Lower the heat to medium low and cook for 15 minutes, until the vegetables soften and become translucent.
- Next add the ginger and jalapeno and cook, uncovered, for another 10 minutes until everything is soft.
- Add the rice, almond milk, and 3 cups (720 mil) of water.
- Bring to a boil and add the raisins, guajillo chile, tamari, lime juice, oregano, and another 1/2 teaspoon of salt. Turn the heat to a low and let simmer for 20 minutes.
- Next, transfer the soup to a blender, add the almond oil and vinegar, and purée for 3 to 4 minutes, scraping down the sides of the blender several times to make sure all of the ingredients get fully incorporated. You could also use an immersion blender, though a regular blender tends to make the soup smoother.
- Season with the remaining 1/2 teaspoon of salt. You may need to add more water if the soup is too thick.
- Ladle into soup bowls and garnish with some plain yogurt and toasted pumpkin seeds, if you like, and serve immediately.
- Store leftovers in an airtight container in the refrigerator for up to a week or in the freezer for 3 months.
Spiced Butternut Squash Soup
- Total Time: 0 hours
- Yield: 4 1x
Description
This soup is wonderfully creamy and packs a flavorful punch with its spicy, smoky Indian and Mexican ingredients.
Ingredients
- 1 tablespoon + 1 teaspoon of extra-virgin olive oil
- 2 medium garlic cloves, minced
- 1 large squash peeled, seeded, and diced ( about 2 cups chopped and peeled)
- 1 medium Spanish onion, minced
- 2 teaspoon kosher salt
- 1 inch (2.5 cm) piece fresh ginger, peeled and minced
- 1 teaspoon Arborio rice
- 1 cup (240 ml) almond milk (plain and unsweetened)
- 2 tablespoons golden raisins
- 1 guajillo chile, seeded
- 1 1/2 teaspoon tamari
- 1 teaspoon fresh lime juice
- 1 teaspoon dried Mexican oregano
- 3 tablespoon almond oil
- 1 jalapeno, seeded
- Optional: Yogurt and toasted pumpkin seeds, for serving
Instructions
- Heat the oil in a large, heavy-bottomed pot over medium heat.
- Add the garlic, squash, onion, and 1 tablespoon of the salt.
- Lower the heat to medium low and cook for 15 minutes, until the vegetables soften and become translucent.
- Next add the ginger and jalapeno and cook, uncovered, for another 10 minutes until everything is soft.
- Add the rice, almond milk, and 3 cups (720 mil) of water.
- Bring to a boil and add the raisins, guajillo chile, tamari, lime juice, oregano, and another 1/2 teaspoon of salt. Turn the heat to a low and let simmer for 20 minutes.
- Next, transfer the soup to a blender, add the almond oil and vinegar, and purée for 3 to 4 minutes, scraping down the sides of the blender several times to make sure all of the ingredients get fully incorporated. You could also use an immersion blender, though a regular blender tends to make the soup smoother.
- Season with the remaining 1/2 teaspoon of salt. You may need to add more water if the soup is too thick.
- Ladle into soup bowls and garnish with some plain yogurt and toasted pumpkin seeds, if you like, and serve immediately.
- Store leftovers in an airtight container in the refrigerator for up to a week or in the freezer for 3 months.
- Prep Time: 20 min
- Cook Time: 50 - 60 min
- Category: Soup
- Method: Blending
- Cuisine: Mexican indian
