Spicy Butternut Squash and Dill Soup

Ingredients

  • 1 butternut squash, roasted
  • 2 tablespoon ghee or oil
  • 2 leeks, chopped
  • 2 garlic cloves, minced
  • 1 inch ginger, grated
  • 2 green chilis or 1 jalapeño, chopped
  • 1 ½ teaspoon cumin powder
  • + 7 more ingredients
    • 1/3 teaspoon turmeric
    • 1 ½ teaspoon coriander powder
    • 6 cups water
    • 2 tablespoons dill, chopped
    • salt to taste
    • 2 teaspoons lemon juice
    • serve with dollop of yogurt (optional)

1. Preheat oven to 400 degrees fahrenheit. Cut butternut squash in half and remove the seeds and stringy stuff. Coat the squash with about 1-2 tablespoons of vegetable or canola oil and put them face down on a baking sheet. Cook the squash for about 25-30 minutes, or until they are soft to the to...

View full recipe at SpringPad

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