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.
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.
Add the garlic, ginger, and all the spices. Cook for 30 seconds.
Add coconut milk, canned tomatoes, and butternut squash.
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.
Cook for about 30 minutes or until butternut squash is soft.
Remove soup from heat. In batches, add soup to a high speed blender and blend until smooth.
Add lime juice and stir through.
Serve topped with cilantro, cashew cream and fresh black pepper.
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.
*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
Directions
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.
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.
Add the garlic, ginger, and all the spices. Cook for 30 seconds.
Add coconut milk, canned tomatoes, and butternut squash.
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.
Cook for about 30 minutes or until butternut squash is soft.
Remove soup from heat. In batches, add soup to a high speed blender and blend until smooth.
Add lime juice and stir through.
Serve topped with cilantro, cashew cream and fresh black pepper.
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.
*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.