Curried Butternut Squash Soup w/ Fig Chutney and Spiced Yogurt

Butternut Squash Soup w/ Fig Chutney and Spiced Yogurt

I am bananas crazy for butternut squash soup! I love it American style, Thai Style (recipe is coming this fall!), and now Indian Style. This hearty soup is comforting and full of flavor! A very good warm-me-up and cheer-me-up dish. I hope you enjoy good soup, if not we can no longer be friends. I take it back, we can still be friends even if you don’t like soup. Just not best friends! Ha! 😉

For the spiced yogurt (can be made the day before):

  •  1 cup of greek (strained) yogurt
  • 1/2 tsp chili powder
  • 1/4 tsp salt
  1. Stir chili powder & salt into the yogurt. Refrigerate until ready to use.

 

For the chutney (can be made the day before):

  • 1 pinch celery seeds
  • 1 tsp gram masala
  • 6 grinds of pepper from a pepper mill
  • 1 T oil (olive or coconut)
  • 1/2 medium onion, finely chopped
  • 1 chile pepper (I used a Thai red and removed the seeds, it wasn’t very spicy)
  • 1/2 cup dried figs, stemmed and finely chopped
  • 2 garlic cloves, minced
  • 1/2 cup of apple cider vinegar
  • 1/2 cup of water
  • 2 T of raw sugar
  • Salt to taste
  1. Heat saucepan to medium, add spices to saucepot and toast until fragrant, add oil and onion. Stir occasionally until onion has softened. 
  2. Add all other ingredients. Simmer until thickened, about 20 minutes. Remove from heat. Refrigerate leftovers promptly.

 

For the soup:

  • 1 medium butternut squash
  • 1 1/2 T curry powder
  • 1 T oil (olive or coconut)
  • 1/2 medium onion, chopped
  • 2 carrots
  • 4 garlic cloves, minced
  • 1 quart of chicken broth
  • Salt, to taste
  1. Pre-heat oven to 350 degrees.
  2. Cut squash into 4 pieces, remove seeds, rinse and place on cookie sheet lined with parchment paper cut-side down. Bake until softened, about 35 minutes.
  3. In a large stockpot toast the curry powder until fragrant. Add oil and onion. Stir occasionally until onion has softened. Add chicken broth, carrots, and garlic. Simmer until carrots are soft. 
  4. Blend soup in batches in blender. Return to a simmer. Season with salt to taste.

To serve: Ladle soup into bowls, carefully top soup with the chutney and yogurt close to the surface so they don’t sink to the bottom of the bowl. Serve with gluten free naan or toast. Enjoy!

 

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