INDIAN ROASTED BUTTERNUT SQUASH SOUP WITH SEEDED NAAN
This substantial and nourishing soup is flavoured with mild korma curry paste and mellowed by sweet coconut milk
Provided by Lucy Netherton
Categories Lunch
Time 1h
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Toss the veg with 2 tbsp curry paste and the coriander stalks, then season. Divide between 2 trays lined with baking parchment and roast for 20 mins. Turn the veg, then swap the trays around in the oven and cook for a further 15 mins.
- Heat the rest of the curry paste with a splash of water, add the onion and cook until soft. Add the roasted veg and stock, and simmer until the veg is tender. Add the coriander leaves and blitz with a hand blender. Return to the heat, add the coconut milk and warm through.
- Brush the naan breads with garlic oil, sprinkle with seeds and bake for 3 mins. Serve alongside the soup.
Nutrition Facts : Calories 384 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 22 grams sugar, Fiber 9 grams fiber, Protein 11 grams protein, Sodium 1.7 milligram of sodium
INDIAN BUTTERNUT SQUASH-CARROT SOUP
Creamy, comforting, earthy, warming, silky, gorgeous.
Provided by Katie Workman
Categories Soup
Time 55m
Number Of Ingredients 17
Steps:
- Heat the butter in a stockpot over medium heat until melted. Add the onions, carrots and squash and sauté for 5 minutes, until the onions start to soften. Season with salt and pepper. Add the broth and bring to a simmer. Simmer partially covered, for 25 to 30 minutes, until the vegetables are all very soft.
- While the soup is coming to a simmer, make the Indian Spice Blend. In a small bowl combine the garlic, ginger, coriander, cumin, cinnamon, cayenne, turmeric, cloves, and salt and pepper. Add it to the simmering vegetables in broth for the last 10 to 15 minutes.
- Working in batches, puree the soup in a blender or food processor (alternately you can run the mixture through a food mill, which offers a great kind of nubby texture, or puree with an immersion blender). Return the pureed soup to the pot.
- Add the cream and heat just until warmed through. Garnish with chopped scallions if desired. Serve warm.
Nutrition Facts : Calories 216 kcal, Carbohydrate 23 g, Protein 7 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 37 mg, Sodium 100 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
INDIAN BUTTERNUT SQUASH SOUP
This butternut squash soup is rich with Indian flavors such as garam masala, turmeric and cumin. Low carb and dairy free recipe.
Provided by Georgina @StepAwayFromTheCarbs
Categories Low Carb Lunch
Time 40m
Number Of Ingredients 10
Steps:
- Heat the oil in a large saucepan and saute the garam masala until fragrant.
- Add the squash, onion powder, stock, coconut milk, turmeric and cumin. Bring to the boil, then reduce to a simmer, cover, and cook until the squash is soft.
- Carefully pour the soup into a blender and blend until smooth. Taste for seasoning and add salt and pepper if desired, blend again.
- Serve in small bowls garnished with a swirl of sour cream, if desired.
Nutrition Facts : Calories 313 calories, Carbohydrate 15 grams carbohydrates, Fat 28 grams fat, Fiber 5 grams fiber, Protein 4 grams protein, SaturatedFat 22 grams saturated fat, ServingSize Quarter of the recipe, Sodium 37 grams sodium, Sugar 5 grams sugar
INDIAN SUMMER STEW: BUTTERNUT SQUASH, COCONUT, AND LENTIL STEW
Provided by Aarti Sequeira
Time 50m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Rinse the pigeon peas in a couple changes of water.
- In a large soup pot, combine the squash, drained pigeon peas, tomato, coconut, turmeric, cumin, and enough stock to cover. Bring to a boil, and then simmer, covered, 20 minutes. Remove the cover and simmer another 10 minutes.
- To temper: In a small skillet, warm the canola oil until shimmering. Add the mustard seeds and when they stop popping, add the red pepper flakes, garlic, and salt. Swirl the skillet so the contents cook evenly, and cook another 10 seconds. Then pour the contents of the skillet into the soup, along with the salt. Spoon a ladleful of soup back into the skillet (it will sizzle, be careful!), and pour back into the soup pot. Finish with the honey, lime juice, and cilantro. Adjust the seasonings, to taste, and enjoy a little Indian summer in the middle of your winter!
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