Golden Butternut Soup

There's something so rewarding about cooking with vegetables fresh from the garden, and butternut squash is no exception. Its natural sweetness, velvety texture, and vibrant color make it a standout ingredient for hearty, nourishing soups. This Golden Butternut Soup combines the garden-fresh goodness of butternut squash with the warm, aromatic spices of Indian cuisine.

Ingredients

Instructions

1. Preheat your oven to 350°F (175°C).
2. Place the whole butternut squash on a baking sheet lined with parchment paper. Roast for 50–60 minutes, or until the squash is very tender when pierced with a knife.
3. Let the squash cool slightly, then cut it open. Gently scoop out the seeds (you can discard or roast them), and scoop the flesh into a bowl. Set aside.
4. Heat olive oil in a large pot over medium heat.
5. Add the chopped onion and sauté for 3–4 minutes until softened and translucent.
6. Stir in the garlic, ginger, turmeric, cumin, coriander, and chili powder (if using). Cook for 1 minute until fragrant.
7. Add the chopped tomato and cook for 3–4 minutes until the tomatoes soften and break down.
8. Stir in the roasted butternut squash and toss to coat it in the spices.
9. Pour in the vegetable broth (or water). Bring to a boil, then reduce the heat to low and simmer for 10–15 minutes to let the flavors meld.
10. Use an immersion blender to purée the soup directly in the pot until smooth. (Alternatively, let the soup cool slightly and blend in batches in a standard blender.)
11. If the soup is too thick, add more vegetable broth or water to reach your desired consistency.
12. Stir in the garam masala and adjust salt and pepper to taste.
13. Simmer for another 2–3 minutes to let the flavors meld.