Tandoori Butternut Soup

AuthorAngela
RatingDifficultyIntermediate
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blended tandoori butternut squash
Yields6 Servings
Prep Time20 minsCook Time30 minsTotal Time50 mins
 1 large butternut squash
 1 medium onion
 2 cloves of garlic
 2 tbsp fresh ginger root, minced
 ¼ cup sun-dried tomatoes, minced
 ¼ cup dried mushrooms, minced
 1 tsp yellow mustard seeds
 1 tsp cumin seeds
 2 tsp coriander seeds
 ½ tsp fennel seeds
 ½ tsp oregano
 ¼ tsp crushed red pepper flakes
 15 oz can of diced tomatoes in tomato juice
 2 15 oz cans of coconut milk
 1 tsp salt, optional*
 juice from 1 lime
1

Prep:
Dice onion.
Peel butternut squash, remove seeds, and dice butternut into ½ inch pieces.
Mince garlic and ginger.
Dice sundried tomatoes and dried mushroom and cover in hot water.
Measure all spices into a small dish.

2

In a large sauce pan, add the onions. Scoop a tablespoon of the top, thick coconut milk and add it to the onions. Cook, stirring occasionally, over medium for 5 minutes or until the onions begin to turn clear.

3

Add the garlic, ginger, and all the spices. Cook for 30 seconds.

4

Add coconut milk, canned tomatoes, and butternut squash.

5

Drain liquid from mushrooms and tomatoes and add to soup. Add salt, if desired. Add water, if needed, just to barely cover all the vegetables.

6

Cook for about 30 minutes or until butternut squash is soft.

7

Remove soup from heat. In batches, add soup to a high speed blender and blend until smooth.

8

Add lime juice and stir through.

9

Serve topped with cilantro, cashew cream and fresh black pepper.

10

Alternatively, Tandoori Butternut Soup can be served as a chunky soup by leaving the soup un-blended or by only blending part of it. If making a chunky soup, dice the butternut in even 1/4 inch cubes instead of 1/2 inch cubes.

11

*Note: This recipe is a great choice for salt-free because it is so full of flavor, however, adding a little salt boosts the flavor even more.

Ingredients

 1 large butternut squash
 1 medium onion
 2 cloves of garlic
 2 tbsp fresh ginger root, minced
 ¼ cup sun-dried tomatoes, minced
 ¼ cup dried mushrooms, minced
 1 tsp yellow mustard seeds
 1 tsp cumin seeds
 2 tsp coriander seeds
 ½ tsp fennel seeds
 ½ tsp oregano
 ¼ tsp crushed red pepper flakes
 15 oz can of diced tomatoes in tomato juice
 2 15 oz cans of coconut milk
 1 tsp salt, optional*
 juice from 1 lime

Directions

1

Prep:
Dice onion.
Peel butternut squash, remove seeds, and dice butternut into ½ inch pieces.
Mince garlic and ginger.
Dice sundried tomatoes and dried mushroom and cover in hot water.
Measure all spices into a small dish.

2

In a large sauce pan, add the onions. Scoop a tablespoon of the top, thick coconut milk and add it to the onions. Cook, stirring occasionally, over medium for 5 minutes or until the onions begin to turn clear.

3

Add the garlic, ginger, and all the spices. Cook for 30 seconds.

4

Add coconut milk, canned tomatoes, and butternut squash.

5

Drain liquid from mushrooms and tomatoes and add to soup. Add salt, if desired. Add water, if needed, just to barely cover all the vegetables.

6

Cook for about 30 minutes or until butternut squash is soft.

7

Remove soup from heat. In batches, add soup to a high speed blender and blend until smooth.

8

Add lime juice and stir through.

9

Serve topped with cilantro, cashew cream and fresh black pepper.

10

Alternatively, Tandoori Butternut Soup can be served as a chunky soup by leaving the soup un-blended or by only blending part of it. If making a chunky soup, dice the butternut in even 1/4 inch cubes instead of 1/2 inch cubes.

11

*Note: This recipe is a great choice for salt-free because it is so full of flavor, however, adding a little salt boosts the flavor even more.

Tandoori Butternut Soup

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