VADOUVAN BUTTERNUT SQUASH SOUP
made with
Vadouvan Butternut Squash Soup RawSpiceBar's Spices & Blends Ingredients 2 tbsp vegetable oil or butter 3 medium leeks, chopped into half inch rings Salt and pepper, to taste 2 tbsp RawSpiceBar’s Vadouvan 1 medium butternut squash, chopped into half inch pieces 2 quarts chicken stock 1 c. water Plain yogurt, raita, or naan, for serving
Directions 1. Heat oil or butter in a large soup pot over medium-high heat. 2. Add leeks, cook, stirring until translucent, 6-8 minutes. Add salt and vadouvan and stir until fragrant, 1 minute. Add butternut squash, re-season with salt to taste. Cook until slightly brown, 8-12 minutes. 3. 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. 4. Ladle into individual bowls and serve with plain yogurt or raita and crusty bread or naan. Enjoy!
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