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Milk Street Recipe

Indian-Spiced Butternut Squash Soup with Yogurt

1 hour

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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.




Don't bring the soup to a full simmer after adding the yogurt. Simmering will cause the yogurt to curdle.

1 hour

Paula E R.

I made this recipe exactly as written and it's delicious! It seems somewhat high in sodium (if it serves four, that's a teaspoon of salt per serving) but it doesn't taste too salty.

Christine C.

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Jodi V.

Can you use acorn squash for this instead of butternut?

Lynn C.

Hi Jodi -

I probably wouldn't use acorn squash here. Acorn squash is inherently more stringy and watery than butternut squash which is not ideal for soup. I'd stick to roasting acorn squash. Have you tried our recipe for Roasted Acorn Squash with Browned-Butter Orange Vinaigrette?

The Milk Street Team

Melody L.

Made this tonight (omitted yogurt as I didn't have any), and it was just the soul-warming hug in soup form I needed on this chilly week night! Thank you, Milk Street!

Jennifer C.

I just made this with sweet meat winter squash from my garden and it was delicious! I finished the soup with 2 TBSP of red wine vinegar, and topped a serving with a little diced Canadian bacon and a sprinkle of parmesan, instead of yogurt. Even my boyfriend, who does not like squash, loved it!

aurelie c.

I'm not sure what happened BUT this recipe didn't work for me at all - too much salt and the taste was very mild (couldn't taste the spices well). I'm surprised to read the previous comments because it was a big disappointment for me...

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