Curried butternut squash soup with herb slaw
The perfect winter soup to keep you cozy!
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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
Instructions
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.
- Chop red onions, parsley and cilantro.
- Add lemon juice.