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Roasted Butternut Tandoori Masala Soup Roasted Butternut Tandoori Masala Soup

Roasted Butternut Tandoori Masala Soup

Buckle up, butternut! There are a lot of squash soup recipes out there, but this is the only one that matters to us anymore. Creamy coconut milk and sweet roasted squash meet the tangy brightness of our Tandoori Masala for a comforting, velvety bowl of pure perfection. Fabulous paired with a Garam Masala grilled cheese, or all by itself. 


1 large butternut squash, halved lengthwise and seeds removed
5 Tbsp olive oil, divided
Kosher salt to taste
Spicewalla Black Peppercorns, freshly ground to taste
1 medium red onion, diced
3 cloves garlic, smashed and peeled
1 Tbsp Spicewalla Tandoori Masala
1 tsp maple syrup
4 cups vegetable or chicken stock
⅓ cup full fat coconut milk, plus more for garnish
Toasted pumpkin seeds, for garnish
Toasted coconut chips
Cilantro, for garnish

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  1. Preheat oven to 400°F. Line a baking sheet with parchment paper. Place the halves of the butternut squash on the baking sheet, drizzle with 2 Tbsp olive oil, salt and pepper – make sure you have removed the seeds. Turn the squash cut side down and roast for 50-60 minutes or until tender. **Do this step first before prepping your other ingredients to use the most of your time**
  2. Heat the remaining 3 Tbsp olive oil in a large soup pot or dutch oven over medium heat. Add the onions, garlic, and a pinch of salt. Sauté, stirring occasionally until the onions and garlic are starting to brown. Add the Tandoori Masala and cook for another 1-2 minutes. 
  3. Remove the squash from the oven and set aside to cool for a few minutes. Use a spoon to scoop out the flesh of the squash, leaving the skin. Add roasted squash to the pot and stir to combine. Add the maple syrup and a pinch more salt and pepper.
  4. Pour in the chicken stock, turn up the heat to medium-high and bring to a boil. Turn down the heat to medium-low and simmer for 5-7 minutes. 
  5. Use an immersion blender to puree. You can also use a regular blender, working in 2-3 batches at a time.
  6. Stir in the coconut milk, taste, and adjust seasonings to your liking. 
  7. Serve topped with pumpkin seeds, a drizzle of coconut milk, coconut chips and cilantro or any other toppings you like.
  8. Enjoy!

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