Spiced Butternut Squash & Dill Soup


During the winter months, soup-making is second nature for me and a way of using many of the winter vegetables I find at the farmer’s market.  I realized though that most of the really flavorful homemade Indian soups I grew up eating were actually lentil-based. Inspired by those recipes, I’ve started applying some of the same ingredients to soups I’ve been making out of winter squash, like butternut.  I’ve found that cooked lentils and pureed squash actually have quite a similar texture and take on the flavors in much the same way.

I also like adding some sort of herb and lemon to finish it off.  It comes out really well every time and the recipe is super versatile for different types of squash or herbs.

I got this really nice butternut squash and roasted it.

For this soup, I gave a nod to my North Indian roots and used garlic, ginger and green chilis, which along with onions, forms the base of many curries and dals from where my Dad is from in Uttar Pradesh. Instead of the usual onion I used leeks and spiced the soup with some cumin, coriander and turmeric powder.


For the herb this time, I added in some dill at the end and the flavors really came together well. Other herbs like cilantro, basil or mint could be subbed in if you don’t have access to dill at the moment.

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  • http://www.blogger.com/profile/08734830206267994994 Vinay Prajapati

    Yummy Post

  • http://appetiteforchina.com/ Diana

    This soup sounds great! I’ve made butternut squash soup before but not with cumin and coriander. Looking forward to trying this!

  • http://www.blogger.com/profile/09050471034563110203 Chitra

    Thanks Diana!

  • http://www.blogger.com/profile/10872625016562178303 auriel345

    This is fabulous! I made it with dinner tonight, and it was too hot for my daughter, but for me it was just perfect. Yes, I used all of the peppers – I like things with spicy kick – and the heat was superbly balanced with all the other flavors. Thank you for sharing!