Join! 12 weeks for $1

Milk Street Bowtie Indian-Spiced Butternut Squash Soup with Yogurt

Indian-Spiced Butternut Squash Soup with Yogurt

4 Servings

1 hour

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.
Free

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.

4

Servings

Tip

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

1 hour

2 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
2 -pound butternut squash, peeled, seeded and cut into ½-inch chunks (4 cups)
2 medium carrots, peeled and cut into ½-inch chunks
1 medium yellow onion, chopped
Kosher salt
1 tablespoon finely grated fresh ginger
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 to ¾ teaspoon cayenne pepper, divided
1/2 cup shelled pumpkin seeds (pepitas)
1/2 cup plain whole-milk yogurt, plus more to serve
Ingredients
  • 2

    tablespoons plus 1 teaspoon extra-virgin olive oil, divided

  • 2

    -pound butternut squash, peeled, seeded and cut into ½-inch chunks (4 cups)

  • 2

    medium carrots, peeled and cut into ½-inch chunks

  • 1

    medium yellow onion, chopped

  • Kosher salt

  • 1

    tablespoon finely grated fresh ginger

  • teaspoons ground cumin

  • 1

    teaspoon ground coriander

  • ½

    to ¾ teaspoon cayenne pepper, divided

  • ½

    cup shelled pumpkin seeds (pepitas)

  • ½

    cup plain whole-milk yogurt, plus more to serve

Directions

Indian-Spiced Butternut Squash Soup with Yogurt

Shop the Milk Street Store
More
Reviews
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.

Thank you for your comment! Your comment is currently under moderation and will appear shortly.

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?

Best,
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...