We don’t cook with Butternut Squash as much as we should…it’s likely fair to expect that to change with this realization. It just hasn’t been an item we tend to grab at the grocery store or farmers markets. But, last Monday, my wife’s grandma gave us one from her friend’s mega-squash harvest, so she provided us with our impetus to cook with this ingredient.
The last time we had a butternut squash, we turned it into a Roasted Garlic and Butternut Squash Soup, and this time, we decided to go the soup route again…but in a different way. For our flavour inspiration, we turned to the Indian subcontinent, and those spices really complemented the sweetness of the squash very well.
We enjoyed our soup as a lunch a la carte…but if you’re eating as an entree, we’d suggest whipping up a batch of Spinach and Garlic Naan for dipping into your soup!
Time: 60 Minutes
- Butternut Squash
- Fresh Ginger Root
- Seasonings! Go with pre-ground…or you can use Garam Masala for ease.
- Mustard Powder
- Slice your squash into rounds. Then, when you get to the bulbous part, bisect, and scoop out your seeds. Then, continue cutting into cross-sections.
- Cut off and discard the skin, and then cut your squash into cubes, and place in a large pot. Cover with water, and boil until soft.
- As your squash cooks, dice your onion, garlic, and ginger root.
- Melt some Ghee (or butter if you don’t have ghee) in a frying pan, and add your onion, garlic, and ginger medley. Sauté until your ingredients begin to caramelize.
- When your squash is ready, drain the water, and pour your squash back into the pot.
- Add your caramelized onion medley into the pot, and sprinkle in your spices.
- Mash together with a potato masher.
- Add in your milk a cup at a time, and stir in until your soup reaches your desired level of creaminess, and then use an immersion blender to puree.
- Bring to a simmer, and take a small taste…add any more seasonings you need.
- Plate, devour, and enjoy!