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.