In his book Bollywood Kitchen, filmmaker Sri Rao offers a pureed butternut squash soup with flavors that are bold and vibrant, yet comforting. Our adaptation, like his, includes fresh ginger and warm spices to complement the natural sweetness of squash. But because butternut often has a one-note flavor, we include carrots for earthiness and depth. A spoonful of yogurt and some spiced pumpkin seeds adds color and texture.
Don’t bring the soup to a full simmer after adding the yogurt. Simmering will cause the yogurt to curdle.
Serves 4
INGREDIENTS
- 2 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
- 2-pound butternut squash, peeled, seeded and cut into 1⁄2-inch chunks (4 cups)
- 2 medium carrots, peeled and cut into 1⁄2-inch chunks
- Kosher salt
- 1 medium yellow onion, chopped
- 1 tablespoon finely grated fresh ginger
- 1 1⁄2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1⁄2 to 3⁄4 teaspoon cayenne pepper, divided
- 1⁄2 cup pumpkin seeds
- 1⁄2 cup plain whole-milk yogurt, plus more to serve
TO PREPARE
STEP ONE. In a large pot over medium-high, heat 2 tablespoons oil until barely smoking. Add the squash, carrots and 1 teaspoon salt, then cook, stirring occasionally, until the squash begins to brown, about 4 minutes. Add the onion and continue to cook, stirring occasionally, until the onion has softened, 3 to 4 minutes.
STEP TWO. Stir in the ginger, cumin, coriander, 1⁄4 teaspoon of cayenne and 1⁄2 teaspoon salt, then cook until fragrant, about 30 seconds. Pour in 5 cups water and bring to a simmer. Cover, reduce to medium-low and cook, stirring occasionally, until a skewer inserted into the squash meets no resistance, 10 to 15 minutes. Remove from the heat and let cool, uncovered, for about 15 minutes.
STEP THREE. Meanwhile, in a 10-inch skillet over medium, stir together the remaining 1 teaspoon oil, the remaining 1⁄4 to 1⁄2 teaspoon cayenne, the pumpkin seeds and 1⁄4 teaspoon salt. Cook, stirring frequently, until toasted and fragrant, 3 to 5 minutes. Transfer to a small bowl and set aside.
STEP FOUR. Using a blender and working in 2 or 3 batches to avoid overfilling the jar, puree the squash mixture and its cooking liquid, processing until mostly smooth, 15 to 30 seconds. Return the pureed soup to the pot. Whisk in the yogurt and heat over low, stirring occasionally, just until warmed; do not allow the soup to simmer.(Alternatively, puree the soup directly in the pot with an immersion blender, then stir in the yogurt; the soup won’t need reheating.)
STEP FIVE. Taste and season with salt. Ladle the soup into serving bowls and top with additional yogurt and spiced pumpkin seeds just before serving.
