A New Season for Kadhi

Butternut Squash and Kale Kadhi (Spiced Buttermilk Soup) is my fall take on the light, tangy Maharashtrian-style kadhi I grew up eating. The familiar combination of buttermilk, besan (chickpea flour), ginger and green chilies all layered into a fragrant phodani/tadka stays at the heart of the dish, while sweet butternut squash, tender kale, and raw peanuts turn it into a cozy, nourishing bowl for cooler days.

This isn’t a thick, creamy North Indian-style kadhi, thats more well known. The Maharashtrian version is light and brothy, with the gentle tang of buttermilk. I’m elevating that humble stew and using it as a base to balance the sweetness of the squash and the earthy bite of kale. It’s comforting in the way familiar food tends to be, but with just enough change to make you see an old favorite differently.

From My Mother’s Kitchen

My mom makes kadhi in a very simple, classic Maharashtrian way. The heart of it is a tangy yogurt/buttermilk broth thickened lightly with besan, with a simple phodani of ghee or oil and basic spices. Turmeric is optional. Sometimes she adds it, sometimes she doesn’t. There is a little heat from green chilies, earthiness from ginger, and just enough sugar to round out the tang.

And then there are the peanuts. Mom adds whole raw peanuts to her kadhi, whenever possible. They cook right in the buttermilk broth, becoming soft and plump with a delicious chewy bite. That little detail is something I wouldn’t want to leave out.

To kick off soup season in my kitchen, I decided to give Mom’s kadhi a fall makeover by adding one of my fall favorites: cubes of butternut squash. I wanted something green and earthy to balance its sweetness, so chopped kale went in too. What came out of the pot was still unmistakably kadhi, but now it had the cozy, colorful feel of a fall soup.

I especially love garnishing my bowl with chopped cilantro and thinly sliced green onion. That little hit of freshness against the warm, tangy kadhi is the perfect finishing touch.

The Flavor

This is where the magic happens. The buttermilk brings a gentle tang that makes the sweetness of the butternut squash taste even more pronounced. The ghee, cumin, mustard seeds, and hing give the broth a warm, savory depth, while fresh ginger and Thai green chilies bring a bright, lingering heat.

Then you get those little pockets of soft, chewy peanuts, sweet squash, and tender kale in every spoonful. Nothing dominates. The flavors keep playing off each other, which is what makes the soup so satisfying.

It’s creamy enough to feel comforting, but light enough that you can taste every ingredient. And unlike many creamy fall soups, there is no puréeing involved. The squash stays in tender little cubes, so you get texture along with that silky, tangy broth.

A Fall Bowl

I love this Butternut Squash and Kale Kadhi as a light lunch or an easy dinner when the weather starts to turn cool. It is satisfying on its own, but you can also serve it with rice for a more traditional Maharashtrian meal.

The vegetables are easy to play with too. Swap the butternut squash for pumpkin or sweet potato, or use spinach or Swiss chard in place of kale. The kadhi base stays the same, so you can let whatever looks good at the market find its way into the pot.

Why You’ll Love It

My Butternut Squash and Kale Kadhi is the kind of soup that surprises you from the first spoonful. The broth is silky and tangy, the butternut squash brings a gentle sweetness, and the ginger and green chilies add just enough warmth to keep things interesting. Then come the soft, chewy peanuts and tender kale, giving every bite a little something different.

It is cozy enough for a chilly evening but light enough to leave you feeling good afterward. And because the squash, kale, and peanuts cook right in the broth, you get a hearty, satisfying soup without cream, puréeing, or a long list of ingredients.

Most of all, I love how naturally all these flavors come together. It’s comforting and also a little familiar, even if you’ve never had kadhi before, which is exactly what I wanted from this fall version of a dish that has been part of my table for years.

Butternut Squash and Kale Kadhi (Spiced Buttermilk Soup)

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• Author: Vasanti

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Description

Butternut squash, kale and peanuts simmered in a light, tangy, gently spiced Maharashtrian-style buttermilk broth or a cozy fall soup or hearty meal with rice.

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Ingredients

Units USM Scale 1/2x1x2x3x

Kadhi Base

• 2 cups buttermilk (see Variations)
• 1 cup water
• 2 tbsp chickpea flour (besan)

Aromatics & Vegetables

• 1 tbsp ghee
• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• 1/4 tsp asafetida
• 2 Thai green chilies, thinly sliced
• 1 tsp grated or finely minced ginger
• 2–3 tbsp raw peanuts (skin on)
• 2 cups butternut squash cubes (1/2-3/4 inch)
• Salt to taste
• 1/2 tsp sugar
• 1 1/2–2 cups thinly sliced kale (ribs removed)
• 4–5 sprigs of cilantro/coriander, minced, for garnishing
• 1 medium green onion, thinly sliced, for garnishing

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Instructions

Make the Kadhi Base

1. In a bowl, whisk together the buttermilk, water, and besan until smooth and lump-free. Set aside.

Make the Kadhi (Spiced Buttermilk Soup)

1. In a heavy pot, heat ghee over medium.
2. Add mustard seeds, followed by cumin seeds and asafetida, letting the spices bloom.
3. Stir in the green chilies and minced ginger. Sauté for 30–45 seconds until fragrant but not browned.
4. Add the raw peanuts and butternut squash cubes.
5. Season with salt, sugar and pour in ½ cup water.
6. Toss everything together, cover, and cook on medium heat until the squash is al dente, about 5–6 minutes.
7. Reduce the heat to low. Slowly pour in the whisked prepared kadhi base mixture, stirring constantly for the first couple of minutes to prevent curdling.
8. Let the soup gently warm and come to a soft simmer. Cook on low for 10–12 minutes until the flavors meld and the peanuts are fully tender.
9. Stir in the sliced kale during the last 4–5 minutes of simmering. Cook until it wilts but remains vibrantly green.
10. Adjust seasoning and consistency with a splash of water, if needed (see Variations for optional finishing with tempering (tadka).
11. Serve warm garnished with with cilantro and green onions or spoon over steamed rice.