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Indian-Spiced Butternut Squash Soup with Yogurt
In his book “Bollywood Kitchen,” filmmaker Sri Rao offers a pureed butternut squash soup with flavors that are bold and vibrant, yet comforting. Our adaptation, like his, includes fresh ginger and warm spices to complement the natural sweetness of squash. But because butternut often has a one-note flavor, we include carrots for earthiness and depth. A spoonful of yogurt and a some spiced pumpkin seeds adds color and texture.
tablespoons plus 1 teaspoon extra-virgin olive oil, divided
-pound butternut squash, peeled, seeded and cut into ½-inch chunks (4 cups)
01In a large pot over medium-high, heat 2 tablespoons oil until barely smoking. Add the squash, carrots and 2 teaspoons salt, then cook, stirring occasionally, until the squash begins to brown, about 4 minutes. Add the onion and continue to cook, stirring occasionally, until the onion has softened, 3 to 4 minutes.
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