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Spiced Butternut Squash Soup
This aromatic, colorful soup, inspired by a recipe in “Bollywood Kitchen” by Sri Rao, gets its rich flavor from two spice blends (garam masala and curry powder), plus coconut oil and whole-milk yogurt. If you like, substitute vegetable broth for the chicken broth to make the dish vegetarian. Toasted pumpkin seeds sprinkled on just before serving add color contrast, nutty flavor and crunchy texture. You can use store-bought roasted pumpkin seeds (plain or spiced) or you can toast raw ones in the Instant Pot before you begin cooking the soup. Simply cook them on More/High Sauté, stirring occasionally, until lightly browned and fragrant, about 4 minutes, then transfer to a small bowl; the seeds will crisp as they cool.
4-6
Servings
Tip
Don’t add the yogurt directly to the hot puree, as the heat will cause the yogurt to break. Gently warming the yogurt by whisking it with about 1 cup of the puree, then adding the mixture to the pot will prevent it from curdling.
FAST: 1¼ hours
Slow: 4½ to 5 hours
30 minutes active
Ingredients
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2
tablespoons coconut oil, preferably unrefined
-
1
large yellow onion, halved and thinly sliced
Directions
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01On a 6-quart Instant Pot, select More/High Sauté. Add the coconut oil and heat until shimmering. Add the onion and 1 teaspoon salt and cook, stirring occasionally, until beginning to brown, about 7 minutes. Stir in the ginger and cook until fragrant, about 30 seconds. Stir in the curry powder and garam masala, add the squash and broth. Stir to combine, then distribute in an even layer.
Reviews
January 31, 2023
One of my favorites of all time
We absolutely love this soup at our house! We have it all the time
November 14, 2022
This looks delicious!
Can I adapt this recipe for stove top or crock pot?
September 27, 2022
Easy and delicious!
This recipe was so easy to make and was absolutely delicious. I ended up adding a few more spices to turn up the heat a bit and that was good too. I also didn't have garam masala so I had to substitute cumin & allspice which was pretty close (and in small quantity. I served it with sourdough croutons and that was the perfect addition.
This is really great! My husband is super lactose intolerant so rather than the yogurt, I blended about a cup of cashews with a little bit of the soup and then added the cashew cream back in (a trick I picked up from another milk street recipe). I think it worked pretty well even if you don’t get the tangy yogurt flavor. I feel like I always learn so much from Milk Street recipes - very much making me a more confident home cook!
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This was fabulous, I made it with some home made garlic broth - quick and easy too!