Butternut Squash-Carrot Soup with Cheesy Toast
This recipe was inspired by classic French onion soup and influenced by Indian cuisine in London. Wonderful aroma of Indian garam masala and English cheddar added so many flavors to a simple butternut squash soup.
Heavenly delicious and so easy to make.
Cook with pleasure and enjoy the world!
Butternut-Carrot Soup with Cheesy Toast
- 1-2 tbsp olive oil (or ghee)
- 2 lb pumpkin or butternut squash (1 small butternut squash), peeled and cut into cubes
- 2 large carrots , peeled and chopped
- 1 cup finely chopped onion
- 3-4 large cloves garlic , minced
- 2-3 tsp minced fresh ginger
- 1 tbsp garam masala (or to taste)
- 1 tsp turmeric
- pinch of cayenne pepper
- ground black pepper
- slices of ciabatta or baguette
- grated cheddar (2-4 tbsp. per serving, I had white and yellow English cheddar)
- fresh cilantro or/and scallions (or chives) for garnish
In a soup pot, heat the olive oil (or ghee), add the yellow onion and sauté for 5 minutes.
Add garlic, ginger, garam masala and turmeric; cook for 45 seconds.
Add the butternut squash, carrots, seasonings; pour water (approximately 2 ½ qt); bring to a boil on high heat, lower the heat and cook for 15 minutes or until the butternut and carrots are fork tender.
Remove from the heat. Using a food processor or blender (stationary or emersion), puree the soup.
Set an oven to “broil”. (I used my countertop toaster-oven).
Toast the bread in a toaster.
Ladle the soup into heatproof bowls, top with toasts and sprinkle with grated cheese.
Arrange the bowls on an oven tray and place the tray under a broiler and leave for 2-3 minutes until cheese is melted and slightly golden.
Serve sprinkled with fresh cilantro, scallions or chives.