Indian roasted butternut squash soup with seeded naan

Name: Indian roasted butternut squash soup with seeded naan
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Indian, Asian
Ingredients: 1 kg about butternut squash, cut into chunks; 2 carrots, chopped; 3 Tbsps Korma paste; 1 small pack coriander, stalks and leaves chopped but separated; 1 large onion, chopped; 1 liters vegetable stock; 1 x 400g can reduced-fat coconut milk; 2 reduced-fat naan bread; 2 teaspoons garlic-flavoured oil; 2 teaspoons poppy seed

You can never have too many Indian recipes, so give Indian roasted butternut squash soup with seeded naan a try. One portion of this dish contains around 9g of protein, 9g of fat, and a total of 383 calories. This dairy free, lacto ovo vegetarian, and vegan recipe serves 4. From preparation to the plate, this recipe takes about 1 hour. Autumn will be even more special with this recipe. It works well as a soup. This recipe from BBC Good Food requires vegetable stock, carrots, g can coconut milk, and pack coriander. Roasted Butternut Squash Naan Pizza, Seeded Butternut Squash Braid, and Roasted Butternut Squash With Indian Spices, Yogurt And Seeds are very similar to this recipe.

Instructions

Heat oven to 200C/180C fan/gas

Equipment you will use

Oven

Toss the veg with 2 tbsp curry paste and the coriander stalks, then season. Divide between 2 trays lined with baking parchment and roast for 20 mins. Turn the veg, then swap the trays around in the oven and cook for a further 15 mins.

Ingredients you will need

Curry Paste

Coriander

Equipment you will use

Oven

Heat the rest of the curry paste with a splash of water, add the onion and cook until soft.

Ingredients you will need

Curry Paste

Onion

Water

Add the roasted veg and stock, and simmer until the veg is tender.

Ingredients you will need

Stock

Add the coriander leaves and blitz with a hand blender. Return to the heat, add the coconut milk and warm through.

Ingredients you will need

Coconut Milk

Coriander

Equipment you will use

Immersion Blender

Brush the naan breads with garlic oil, sprinkle with seeds and bake for 3 mins.

Ingredients you will need

Garlic Oil

Seeds

Naan

Equipment you will use

Oven

Serve alongside the soup.

Ingredients you will need

Soup

Equipment

Oven

Immersion Blender

Ingredients

Servings:

1kg

about butternut squash, cut into chunks 2

carrots, chopped 3Tbsps

Korma paste 1small

pack coriander, stalks and leaves chopped but separated 1large

onion, chopped 1liters

vegetable stock 1

x 400g can reduced-fat coconut milk 2

reduced-fat naan bread 2teaspoons

garlic-flavoured oil 2teaspoons

poppy seed

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Gruener Veltliner, Riesling, and Sparkling rosé are great choices for Indian. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. The Nigl Freiheit Gruner Veltliner with a 4.7 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.