Curry Butternut Squash heart-warming soup
Looking at the weather these days, soup is usually on the weekly menu quite often, isn’t? Here in Denmark, the weather has started decreasing and last week we had a day with temperature in minus, and it’s only the start of the winters. In the cold evenings like that, it’s so delightful to indulge in heart-warming soup.
One can’t be thankful enough to receive the gifts from the nature and embrace it. This is reference to the seasonal food, nature has its own way to produce the vegetables and fruits according to the season and since we are living in the world of knowledge, it becomes more significant to be aware of the vegetable and fruits which are good for health and has a good reason for the availability during that particular season.
Butternut squash is a winter squash which also comes from a family of pumpkins.
It has various amazing health benefits, listed below: –
- It is very good for the skin and eyes
- Helps with diabetes
- Prevents cancer
- It has antioxidants
- Reduces the symptoms of arthritis and asthma
- Rich in fiber
- Low in calorie / low in fat
- Keeps the heart healthy
- It has anti-inflammatory properties
When a vegetable is offering such great health benefits that one can be so grateful for, so why not to include it in the diet till its availability per the season? Right?
Why Curry Soup?
I love to experiment and create new recipes in my kitchen which are quite spontaneous. This time I had bought butternut squash and my hands were craving to create something new with it and since it’s winter time so thought of making curry soup and it turned out really good, hence sharing the recipe with you all 🙂 If you like butternut squash and risotto , have a recipe of roasted butternut risotto here
- 1 Kg Butternut Squash - Chopped, no need to peel
- 1 1/2 Cups Water
- 1 1/2 Tablespoons coriander seeds
- 1 Teaspoon cumin Seeds
- 1/2 Teaspoon dry chilli
- 1 1/2 Tablespoons Cooking oil
- 1-2 Bayleaves
- 1 Teaspoon turmeric Powder
- 1/2 Teaspoon dried fenugreek leaves, kasoori methi in Hindi
- Salt and black pepper as seasoning , per taste
- 2 Large onions - diced
- 2 Large tomatoes - diced
- 2 Cloves garlic
- 1 Inch ginger
- 1/2 Cup crème fraiche / fresh cream , if don't have , use greek yogurt
- 2 Tablespoons Salted peanuts
- 2 Tablespoons Raisins , sultanas
- Handful of parsley or fresh coriander leaves
Start with boiling the butternut squash, DON'T peel the butternut squash. I had used a pressure cooker, if you don't have it, pour water in a pan along with butternut squash, cover it and boil for 10-15 minutes, until it becomes soft.
In a pan , roast above 3 mentioned spices , coriander seeds , cumin seeds , red chilli, roast it for 1- 2 minute and blend it, keep it aside.
Pour oil in a pan , add bayleaves , onions, garlic , ginger, sauté it for 1 minute , add tomatoes , add all the spices along with the roasted ones too - cumin , coriander , turmeric , chilli , dried fenugreek leaves , salt and pepper. Cook this until it leaves some oil , quantity looks lesser , all the ingredients are combined well. ( remove bayleaves before blending it)
Take the boiled butternut squash add in the ready spices or put in a tall container and blend it with a hand mixture, if don't have a hand mixer , blend all of it together in a mixer. I like my soup to have texture, so I don't make it into a puree, but it's a personal choice. When it blended , serve it hot and add a dollop of crème fraiche / fresh cream / greek yogurt in each bowl add the toppings.
I always prefer some bread with the soup, you may serve the soup with your favourite bread. Enjoy!!
If you are a vegan, just remove the cream part which is just the topping and enjoy the soup without it.
Would love to hear from you if you have tried this recipe, please tag the picture on Instagram as @splashofflavours and you are welcome to follow too 🙂
Or send picture on Facebook page as Splashofflavours. You are welcome to leave a comment below and will be interesting to know if you have liked the recipe? Happy cooking and stay blessed!