Roasted Butternut Squash and Spicy Yogurt Soup
Indulge in the warmth of this roasted butternut squash soup, infused with a hint of chili heat and contrasted by the tangy creaminess of Greek yogurt. The gentle roasting of the squash brings out its natural sweetness, while the aromatics of garlic and onion add depth. Ideal as a comforting starter or a light meal, this soup can easily be adjusted for vegetarians by swapping the chicken stock for vegetable stock.
4
Servings
N/A
Calories
8
Ingredients
Ingredients
butternut squash
1 kg (peeled, seeds removed, cubed)
olive oil
2 tablespoons (divided)
butter
1 tablespoon
onions
2 (diced)
garlic clove
1 large (sliced)
red chilies
2 (finely sliced)
chicken stock cubes (vegetarian)
2
Greek yogurt
230 g
Instructions
1
Preheat your oven to 200°C (or 180°C for a fan oven).
2
Peel the butternut squash, remove the seeds, and chop into cubes about 4cm in size.
3
Place the squash cubes on a baking tray. Drizzle with 1 tablespoon of olive oil and toss to coat evenly. Roast in the preheated oven for 30 minutes or until tender, turning once halfway through.
4
During the last few minutes of roasting, melt the butter with the remaining tablespoon of olive oil in a large saucepan over low heat. Add the diced onions, sliced garlic, and finely sliced red chilies to the saucepan.
5
Cover and cook over low heat for 15–20 minutes, stirring occasionally until the onions are soft and translucent.
6
Once both the squash and onion mixture are ready, combine them in the saucepan.
7
Crumble in the stock cubes and pour in 600ml of boiling water. Stir well and allow to simmer for a few minutes.
8
Add the Greek yogurt and blend the soup using a stick blender or in batches using a regular blender until smooth and silky.
9
Taste and season with salt and pepper as needed.
10
Serve hot, garnished with a drizzle of Greek yogurt and a sprinkle of freshly chopped red chili for extra heat.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Roasted Butternut Squash and Spicy Yogurt Soup?
It is a comforting soup that combines the natural sweetness of roasted squash with the heat of red chilies and the tangy creaminess of Greek yogurt.
How many servings does this recipe provide?
This recipe makes 4 servings.
Is this soup suitable for vegetarians?
Yes, it can easily be made vegetarian by using vegetarian chicken stock cubes or vegetable stock cubes.
What are the main ingredients needed?
The main ingredients are butternut squash, olive oil, butter, onions, garlic, red chilies, stock cubes, and Greek yogurt.
How should I prepare the butternut squash?
The squash should be peeled, the seeds removed, and then chopped into cubes approximately 4cm in size.
What oven temperature is required for roasting?
Preheat your oven to 200°C, or 180°C if you are using a fan oven.
How long does it take to roast the squash?
The squash cubes should be roasted for 30 minutes or until they are tender.
Do I need to turn the squash while roasting?
Yes, you should turn the squash cubes once halfway through the roasting time.
How much olive oil is used in the recipe?
A total of 2 tablespoons of olive oil is used, divided between roasting and sautéing.
Is there butter in the recipe?
Yes, the recipe calls for 1 tablespoon of butter to be melted with olive oil for the onion mixture.
How many onions are required?
You will need 2 onions, which should be diced before cooking.
How many garlic cloves are used?
The recipe uses 1 large garlic clove, which should be sliced.
How many red chilies are included?
The recipe calls for 2 red chilies, finely sliced.
How long should the onions be cooked?
The onions should be cooked over low heat for 15 to 20 minutes until they are soft and translucent.
How much water is added to the soup?
You should pour in 600ml of boiling water along with the crumbled stock cubes.
How many stock cubes are used?
The recipe uses 2 chicken or vegetarian stock cubes.
What kind of yogurt is best for this recipe?
The recipe specifically uses 230g of Greek yogurt for its thickness and tanginess.
How do I blend the soup?
You can use a stick blender directly in the pan or process it in batches using a regular blender until smooth.
When is the yogurt added?
The Greek yogurt is added after the soup has simmered for a few minutes, just before blending.
How should the soup be seasoned?
Taste the finished soup and season with salt and pepper as needed.
What are the recommended garnishes?
Serve the soup hot with a drizzle of Greek yogurt and a sprinkle of freshly chopped red chili.
What is the weight of the butternut squash needed?
The recipe requires approximately 1 kg of butternut squash.
Can this be served as a light meal?
Yes, it is ideal as both a comforting starter or a light main meal.
Is this soup spicy?
It has a hint of chili heat from the 2 red chilies used in the base and garnish.
What is the texture of the soup?
The soup has a smooth and silky texture once blended.
What is the preparation for the red chilies?
The chilies should be finely sliced before being added to the saucepan.
Can I use vegetable stock cubes?
Yes, vegetarian chicken stock or standard vegetable stock cubes both work well.
What tags are associated with this recipe?
Tags include spicy, creamy, vegetarian option, comfort food, and autumn recipe.
Is this recipe considered an autumn dish?
Yes, it is categorized as an autumn recipe due to its warm spices and seasonal squash.
How many ingredients are in this recipe?
There are 8 main ingredients used in this recipe.