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curried squash soup
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Servings: 4


Remove All · Remove Spices · Remove Staples

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Step 1

1 In a large saucepan over medium heat, combine the oil and cumin seeds, stirring until the cumin is fragrant, about 1 minute

Step 2

2 Add the onion and gently cook until soft, stirring occasionally, about 3 minutes

Step 3

3 Stir in the garlic, ginger and chiles and cook until the onions begin to brown slightly and the chiles wilt, about 5 minutes

Step 4

4 Stir in the pureed pumpkin until well combined

Step 5

5 Add the broth and cook until the soup is hot, about 5 minutes

Step 6

6 Using an immersion blender, puree the soup until smooth and thick

Step 7

7 Pour in the coconut cream and stir to combine

Step 8

8 If the soup is too thick, add a little hot water, a few tablespoons at a time until it reaches the desired consistency

Step 9

9 Taste and add salt, if desired

Step 10

10 Ladle the soup into bowls and top each with a swirl of coconut cream and a sprinkle of chopped chiles, if desired

Step 11

11 Serve with crisp naan

Step 12

12 NOTE: If using fresh butternut squash, position a rack in the middle of the oven and preheat to 350 degrees

Step 13

13 Quarter one 3-pound squash lengthwise, remove the seeds, and place the squash cut-sides up on a rimmed baking sheet

Step 14

14 Add 1 teaspoon of butter to each

Step 15

15 Roast for 35 to 40 minutes or until soft when pierced with a knife

Step 16

16 Scrape the squash out of the skin, stir it into the onions and proceed as directed in the recipe

Step 17

17 Discard the seeds or turn them into a snack or a spiced topper for your soup: Position a rack in the middle of the oven and preheat to 350 degrees

Step 18

18 Remove the seeds from the squash, rinse thoroughly to remove any lingering squash, and dry well

Step 19

19 Transfer the seeds to a rimmed baking sheet, drizzle with 2 teaspoons of olive oil and, using your hands, mix until coated

Step 20

20 Season with 1 teaspoon each of salt and crushed red pepper flakes and lightly toss to combine

Step 21

21 Spread the seeds in a single layer and toast in the oven for about 10 minutes, or until golden brown

Step 22

22 Remove from the oven and let cool completely

Step 23

23 Store in an airtight container for up to 1 week

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