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Indian-Spiced Butternut Squash Soup with Yogurt
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
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)
Directions
-
01In a large pot over medium-high, heat 2 tablespoons oil until barely smoking. Add the squash, carrots and 1 teaspoons salt, then cook, stirring occasionally, until the squash begins to brown, about 4 minutes. Add the onion and continue to cook, stirring occasionally, until the onion has softened, 3 to 4 minutes.
Reviews
February 3, 2025
Warming and comforting
A home-run. Such a great combo of spices. Will make again and again in the winter months.
February 5, 2023
A warming soup on a cold night.
I only had half a butternut squash, so supplemented with acorn squash - no problems with stringiness. Used home-made chicken broth in lieu of water. Also, decided to veer away from too much cayenne and used three types of non-hot paprika on the pepitas after toasting them in oil - very nice. The pepitas provide a really nice contrast to the soup. All in all, excellent preparation!
January 5, 2023
Flavorful and Easy to Make
This soup was flavorful and super easy to make. The hardest part was cutting up the squash.
January 27, 2024
Pretty good
I used pumpkin instead of squash because I have a bunch of Seminole pumpkin from my garden. Worked fine. Also used stock instead of water. Good soup, no complaints.
December 16, 2024
Indian Butternut Squash Soup
I have made this soup several times and always love it, just as it is. The pumpkin seeds are a must and I like to finish it with a drizzle of spicy oil, such as Harissa spiced oil.
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
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!
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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.