Squash soup recipe

This Roasted Butternut Squash Soup with Indian Spices is a delightful blend of autumnal flavors, perfect for cozying up on a chilly fall evening. The sweetness of the roasted butternut squash pairs beautifully with the aromatic spices of garam masala and the tang of lemon juice, creating a dish that is both comforting and sophisticated. This soup is deeply rooted in Indian cuisine, where garam masala is a staple spice blend used to enhance the flavors of various dishes. The addition of coconut milk adds a creamy texture without overpowering the natural sweetness of the squash, making this soup a perfect blend of East meets West flavors.

Ingredients:

• 2 lb. cubed butternut squash
• 1 medium onion, halved and sliced into wedges
• 4 cloves garlic, peeled
• 1 tsp. sea salt
• 1/4 tsp. freshly ground black pepper
• 2 Tbsp. avocado oil, or another heat-safe oil
• 2 c. chicken broth or more, as needed
• 1 can (about 13 1/2 oz. size) coconut milk, or 1 c. heavy cream
• Optional: diced apple and crumbled, cooked bacon

Instructions:

1. Preheat the Oven: Preheat your oven to 425°F (220°C).
2. Roast the Squash: Place the cubed butternut squash, onion, and garlic cloves on a large rimmed baking sheet. Sprinkle with sea salt and black pepper, then drizzle with avocado oil. Toss everything around so it’s evenly coated.
3. Roast for 35-40 Minutes: Roast in the oven for 35 to 40 minutes, tossing the squash mixture around with a spatula a couple of times during cooking.
4. Transfer to Pot: Transfer the roasted items to a medium to large soup pot. Add chicken broth and heat to a simmer. Let it simmer for about 5 minutes.
5. Blend the Soup: Use an immersion blender (or blend in batches with a countertop blender) until smooth.
6. Add Coconut Milk: Stir in the coconut milk or heavy cream. Add a little more salt if needed before serving. Top with diced apple and crumbled, cooked bacon if desired.

Top Tips:

1. Use Pre-Cut Squash: Start with one of those handy packages of pre-cut butternut squash to save time.
2. Adjust Spices: Taste and adjust the spices according to your preference. You can add more garam masala or lemon juice for extra flavor.
3. Thicken the Soup: If the soup is too thin, reduce the amount of chicken broth or add a little cornstarch to thicken it.
4. Garnish with Fresh Herbs: Garnish with fresh herbs like cilantro or parsley for a pop of color and added flavor.
5. Make Ahead: This soup can be made ahead of time and refrigerated or frozen for later use.
6. Experiment with Spices: Try different spice blends like cumin or coriander for a unique twist on the recipe.

Variations:

1. Apple-Bacon Variation: Omit the garlic cloves and add 1 large sliced tart apple to the roasting pan. Replace the coconut milk with an extra cup or so of chicken broth. Add 1 to 2 tablespoons (to taste) of apple cider vinegar at the end.
2. Indian-Spiced Variation: Stir in ½ teaspoon of garam masala and add the juice from a lime at the end.
3. Chipotle-Lime Variation: Stir in ¼ teaspoon of dried chipotle powder (or ½ chipotle pepper from a can of chipotles in adobo sauce) and ½ teaspoon ground cumin when you add the chicken broth. Replace the coconut milk with an extra cup or so of chicken broth, and add the juice from 1 lime at the end.

Nutritional Guide:

Additional Nutritional Notes:
This soup is a great source of vitamins A and C, potassium, and fiber. The coconut milk adds healthy fats, while the spices provide antioxidants. This recipe is also vegan-friendly if you use vegetable broth instead of chicken broth. For a lighter version, you can reduce the amount of coconut milk or use low-fat alternatives.