Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Check out our latest issues.
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)
You need to be a Milk Street Digital Member to see the full recipe
and get access to all of our recipes and articles online, as well as in print.GET DIGITAL & PRINT