There are many butternut squash recipes, but only one curried butternut squash recipe. Chef Devan Rajkumar shares his recipe for curried butternut squash soup, and ways to not be wasteful while cooking. Use your old spices, save your squash seeds and have some fun cooking this winter!
“You may make a soup lover out of me yet!”
INGREDIENTS
- 1 large butternut squash peeled/cored/diced
- 2 tsp olive oil
- 2 tsp ghee
- 1 onion diced
- 5 cloves garlic
- 2 tsp minced ginger
- 3/4 tsp turmeric powder
- 1 tsp chili powder
- 1/2 tsp cumin powder
- 3/4 tsp coriander powder
- 1 1/2 tsp kasoori methi
- 1 litre vegetable stock
Herb Slaw
- 1/2 cup parsley leaves
- 1/2 cup cilantro leaves
- 1/4 cup scallion thinly sliced
- 1/8 red onion julienned
- 2 tsp olive oil
- 1 tsp fresh lemon juice
- 1/4 tsp kosher salt
- Pinch fresh cracked black pepper
METHOD
Method:
- In a large dutch oven over medium heat add oil and ghee.
- Add onions and salt and sauté until translucent, approximately 5-6 minutes.
Herb Slaw:
- Chop red onions, parsley and cilantro.
- Add lemon juice.