10 min Prep, 50 min Cook
Get a craving for your favorite Fall recipe: Butternut Squash Soup with Vadouvan
Heat oil or butter in a large soup pot over medium-high heat.
Add leeks, cook, stirring until translucent, 6-8 minutes. Add salt and RawSpiceBar’s Indo-French Vadouvan and stir until fragrant, 1 minute. Add butternut squash, re-season with salt to taste. Cook until slightly brown, 8-12 minutes.
Stir in stock and water. Bring to a boil, reduce heat, cover, and simmer for 20-30 minutes, or until squash is tender. Season with black pepper and salt to taste. Puree to desired consistency.
Ladle into individual bowls and serve with plain yogurt or raita and crusty bread or naan. Enjoy!
Serving Size 785.5 g
|Amount Per Serving|
|Calories 552 cals||28%|
|% Daily Value*|
|Kilojoules 2313 kJ||28%|
|Fat 15 g||23%|
|Sodium 662.1 mg||29%|
|Carbohydrate 69.3 g||23%|
|Protein 19.5 g||39%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|