Spiced Squash Soup

  • prep time15 min
  • total time 60 min
  • serves 4

A wonderfully warm and cosy butternut squash soup, deliciously spiced and served with sautéed asparagus.

57 Ratings
Directions for: Spiced Squash Soup


Butternut Squash Soup

2 Tbsp grapeseed oil

1 Tbsp ginger, minced

1 tsp fenugreek seeds

1 tsp cumin seeds

1 tsp coriander seeds

1 tsp smoked paprika

1 pinch salt and pepper

4 cup chopped butternut squash

4 cup vegetable broth

Sautéed Asparagus

2 Tbsp butter

1 tsp fennel seeds

1 pinch salt

½ lb(s) asparagus, trimmed and chopped into 1-inch pieces


Butternut Squash Soup

1. Put oil into a large saucepan and when it is hot add the ginger and spices and cook for 1 minute. Add the butternut squash and broth and bring to a simmer. Cook until squash is very tender, about 25-30 minutes. Working in small batches, puree the squash and liquid in a blender until smooth. Taste and adjust seasoning. Pour into a clean pot to reheat.

Sautéed Asparagus

1. Place a skillet over medium heat and add butter. When it begins to foam add the fennel seeds, salt and asparagus and saute for a few minutes until asparagus is bright green and tender but still crunchy. Ladle hot soup into a serving bowl and garnish with the asparagus.

See more: Easy, Quick and Easy, Indian, Soup, Fall, Winter, Main, Dinner, Vegetables, Herbs



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