Description
A light yet flavorful vegan butternut squash & apple soup, spiced with garam masala and a touch of heat.
Ingredients
Units
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- 2 tbsp olive or any neutral cooking oil
- 1 medium onion, chopped
- salt, as needed
- 3-4 cloves garlic, peeled and chopped
- 1-inch piece of ginger, peeled and chopped
- 1/2 tsp turmeric
- 1 tsp garam masala
- red chili flakes, to taste
- 4 cups butternut squash cubes (about 1 medium squash) (see FAQs & Notes + Variations)
- 2 cups Granny Smith or green apples, peeled and cubed (about 3 medium apples) (see Variations)
- 1 qt (4 cups/946 ml) stock/water (see FAQs & Notes)
- fresh ground black pepper
- toasted pumpkin seeds, for topping (see Variations)
- chopped cilantro/fresh coriander, for garnishing
Instructions
- Heat the oil in a deep, large pot over medium heat.
- Add onion and sprinkle some salt over it, to help it sweat and soften faster. Sauté for 4-5 minutes till the onion turns translucent.
- Stir in the garlic and ginger and sauté for a minute, until the raw smells goes away.
- Add in the turmeric, garam masala and red chili flakes and give it a quick stir. Let the spices bloom for about 30 seconds.
- Add in the squash, followed by the apples.
- Pour in the stock or water and stir gently to combine well.
- Turn the heat to a medium high and bring the mixture to a boil. It will take about 4-5 minutes.
- Simmer covered, for 20-25 minutes, till the squash cooks and turns soft.
- Take the pot off the heat and let it cool for 5 minutes.
- Using an immersion blender, purée the soup to a smooth texture.
- Adjust seasonings and finish off with fresh cracked black pepper. (see FAQs & Notes for storage instructions).
- Ladle into bowls and serve warm, topped with toasted pumpkin seeds and garnished with chopped cilantro/fresh coriander.