Tuesday, October 6, 2015

Roasted Squash/Pumpkin soup

Roasted squash soup is a mild flavored soup with sweetness from the roasted squash and coconut milk. Flavor is enhanced with roasted coconut shredding on it.


  1. Squash - 1/2 medium sized one (pumpkin can be used as a replacement here, around 3 cups cubed)
  2. Onion, sliced - 1/4 cup
  3. Ginger, chopped - 1/2 tsp
  4. Turmeric powder - 1/4 tsp
  5. Coriander powder - 1.5 tbs
  6. Coconut milk, thick - 1/2 cup
  7. Salt to taste
  8. Roasted coconut shredding - 1/4 cup
  9. Oil - 1tsp


  • Coconut shredding must be roasted till slightly browned
  • Roasted pumpkin/squash seeds can also be used as topping along with coconut


  1. Preheat oven to 350F heat
  2. Roast squash in the oven for 40 minutes until it starts to get browned on top
  3. Heat oil in a pan
  4. Saute onion and ginger
  5. Add turmeric powder. coriander powder and give a toss
  6. Add 2 cups water and let it boil
  7. Using a spoon get the flesh out of the roasted squash and add it to the above
  8. Let the mixture cook till everything is mixed well and soup is slightly thickened
  9. Blend the soup well in a blender
  10. Boil the smooth soup again and add coconut milk to it under low flame
  11. Add salt to taste and switch off the flame
  12. Serve the soup warm or cold with roasted coconut on top
I am linking this post to the below:
 No Croutons required hosted by Lisa's kitchen and TinnedTomatoes

No comments:

Post a Comment