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I’m so not one to point any fingers, but you know what does not make my salivary glands work overtime?

Butternut squash soup that is so pumpkin pie spice- and brown sugar-infused that you’re fairly certain you should top it with whipped cream and a dusting of graham cracker crumbs and call it “after dinner snack number one”.

Not that that sounds bad, but truth be told…I’d rather just have pie.

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I much prefer my squash soups to be unmistakably savory, with layers of heat and spice, and a dollop of a little something with a hint of sweet on top.

{For good measure.}

That being said, this curry-infused version is pretty much the perfect catch.   Dare I say, if I found myself under the mistletoe with a bowl of it…I might even throw all propriety out the window and lick the damn thing clean.  I’m not sure The.Boy. would be too pleased about that little diversion, but really, it’s so good, I have a feeling he wouldn’t even blame me.

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This is my entry for our SEVENTH week of the 12 Weeks of Winter Squash, which I am cohosting with the lovely and awesome Heather of Girlichef!  If you cook up any squash this week, then feel free to link up your recipe with us!

PicMonkey Collage

Indian-Spiced Roasted Squash Soup
Serves 4-6, adapted from Cooking Light November 2011

Ingredients

  • 1 cup chopped yellow onion
  • 8 oz carrots, chopped
  • 4 garlic cloves, peeled
  • 1/2 kabocha squash, sliced (or about 1 1/2 oz of any winter squash)
  • 1 tbsp olive oil
  • 1/2 tsp black pepper
  • 2 cups water
  • 1 tsp Madras curry powder
  • 1 tsp garam masala
  • 1/4 tsp red pepper flakes
  • 1 cup vegetable broth
  • 1/4 tsp kosher salt, plus more to taste
  • 6 tbsp Greek yogurt
  • 6 tsp honey

Instructions

  1. Preheat oven to 500.
  2. Arrange the onion, carrots, garlic, and squash on a parchment-lined baking pan (I had to use two 9×13-inch pans). Drizzle with oil. Sprinkle with pepper. Roast at 500 for 30 minutes, rotating pans halfway through if using two pans.  Cool for 10 minutes. Peel the squash and discard the skins.
  3. Combine the veggies, 2 cups water, curry powder, garam masala, and red pepper flakes in a food processor. Pulse to a desired consistency. Scrape mixture into a large saucepan over medium heat. Stir in the broth and bring to a boil. Cook for 10 minutes, stirring occasionally.  Add salt to taste.
  4. In a separate bowl, combine the yogurt and the honey, stirring well. Serve soup with a dollop of yogurt mix on top.

Chili-Cilantro Naan
Makes 7-8, adapted from The Curry Bible

Ingredients

  • 3 1/4 cups all-purpose flour
  • 2 tsp sugar
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 egg
  • 1 cup milk
  • 2 tbsp olive oil, plus extra oil for brushing
  • 1 cup cilantro, minced
  • 1 tbsp red pepper flakes

Instructions

  1. Sift together the flour, sugar, salt and baking powder. Put into the bowl of a stand mixer.  Using the hook attachment, stir in the egg and the milk. Stir in the olive oil. Once all ingredients are combined, knead on medium-high speed for 3 minutes. Wrap dough in plastic wrap and let rest for 45 minutes.
  2. Line a baking sheet with parchment paper. Separate dough into 8 balls, adding extra flour as necessary to keep it from sticking to your fingers. Let rest for 10 minutes.
  3. Stretch each ball of dough out into an approximately 9″ oval. Brush with olive oil.  Sprinkle with cilantro and red pepper flakes.
  4. Heat a large nonstick skillet over medium-high heat. Cook naan, oil-side down, for one minute. While it is cooking, brush the exposed side with oil. Flip and cook for another minute. Repeat with remaining pieces of dough.
  5. **Alternatively, you can omit the oil brushing and broil the naan for 1 minute per side.

I am submitting this to Souper Sunday hosted by Deb of Kahakai Kitchen!
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You are reading this post on Eats Well With Others at http://joanne-eatswellwithothers.com. Excerpts and links may be used, provided that full and clear credit is given to the author and or owner of Eats Well With Others. All rights reserved by Joanne Bruno.
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62 Responses to Indian-Spiced Roasted Squash Soup with Chili-Cilantro Naan {12 weeks of winter squash}

  1. Simply Life says:

    oh that naan looks incredible- it’s one of my favorite things to eat!

  2. Naan has been on my to-make list for a while now. This looks really delicious and your naan looks perfectly cooked! Love all the flavors.

  3. I agree – I definitely like my squash soups to be savory! And that naan looks SO good!

  4. cquek says:

    Looks like a good selection of dishes you tried out.

  5. Okay. Well, as AMAZING as I think this soup looks and sounds, it’s the naan I’m smitten with. I need it. In my life. Now.

  6. Karis says:

    Totally agree, too many squash dishes are sweet. I really need to try making naan again after my first flop.

  7. Danielle says:

    I love the indian spice flavors in it and Naan is on my cooking bucket list. I am pinning this recipe!

  8. london bakes says:

    I’m completely with you – I tend to avoid squash soups because they’re just too sweet and I like to keep my sugar to my desserts. This sounds like it has the perfect balance and the naan looks awesome too.

  9. marie says:

    I am planning out meals for when company comes next week and this would be great paired with a ton of roasted veggies. Homemade naan is the best. And I’ll take squash sweet or savory, I love em both.

  10. Yum!! I have a kabocha squash that needs to be used soon and this recipe would be perfect! I have always wanted to make Naan bread too! Another one of your recipes to bookmark!

  11. Faith says:

    Ha, still laughing about the first part of this post! Too funny. 🙂

    And you have read my mind! Last week I had lunch at an Indian place and they had an incredible butternut dish…it was spicy but balanced, and full of veggies. And so addictive! I was thinking about trying to create it at home, but this looks pretty much perfect to me.

    Hope your week is off to a wonderful start, sweets!

  12. SallyBR says:

    Agree completely on the soup – I like to have a clear idea that my soup is part of dinner, not dessert 🙂

    Now you know that my heart missed a beat (in a good way) when I saw you posted the recipe for the naan…. I want to make it, hopefully soon!

  13. Ok this is crazy but about an hour ago I was trying to decide about an easy, thin, flatbread to make and naan popped into my head. And now I see this – and I’m having massive cravings. The whole ensemble is gorgeous!

  14. Spicy squash soup is something I would slurp up. Yum!

  15. i love the idea of curry in squash soup! yum!

  16. Shannon says:

    ooh, how fabulous. i’ve thrown an apple in squash soup before, but kept plenty of spices if i remember correctly… nowhere near graham crackers and whipped cream 😉

  17. This sounds pretty unbelievable. And I’m seriously impressed that you made your own naan to go with it. I don’t know how you find the time to run marathons, conduct experiments in the lab, study, and still cook elaborate meals! You’re amazing, Joanne 🙂

  18. Amy says:

    My insatiable sweet tooth might need to take this outside and duke it out. BUT I do agree…sugary and savory absolutely have their own proper place. And balance is a necessary evil. Garam masala is one of my favorite spices…swoon!

  19. My favorite thing about squash is the texture – because you can have make a delicious soup out of it, eat it just barely steamed, or baked and it all carries amazing texture. The vitamix, squash, and I all like to hang out on a regular basis!

  20. Looks delicious, Joanne… But a squash dessert does sound up my alley. 🙂

  21. I am with you Joanne – I love the spicy savory combos. Those Naan sound amazing!

  22. Eileen says:

    This soup sounds so good! And I agree 100% on the sweet squash soups–why? I’d so much rather have a spicy savory herbal concoction like this one. 🙂

  23. Nina says:

    Sounds sooo tempting. I love strong flavors…and indian spices always rocks. Great recipe:)

  24. Chris says:

    I lean towards more spicy than sweet too. The curry sounds like a great idea, I love that stuff.

  25. Like that naan recipe – yeast free.

  26. Guru Uru says:

    What a beautiful naan my friend fantastic job 🙂

    Cheers
    Choc Chip Uru

  27. you couldn’t just make the soup huh? You had to go and top it off with the most incredible sounding and looking naan i have ever heard of

  28. Pam says:

    Love that squash and the naan too!

  29. I totally agree with you on the savory winter squash soups. Not into the sweet ones. This recipe sounds right up my alley. I also really want to make some of that naan. Yum!

  30. Saguna says:

    Curry, yogurt and naan were meant to be together- they’re like the comfort food holy trinity in my book for sure. That naan looks so perfectly fluffy and amazing, Joanne! I love this.

  31. Jenn Kendall says:

    ok, i’m making this later in the week – it looks sooooooooooooo good

  32. Juliana says:

    Wow Joanne, this look so good…the naan is just perfect with the soup…the pictures are so so tempting.
    Have a great week!

  33. Kari says:

    This does look quite incredible – definitely better than an over-sweetened (or worse, bland and underseasoned!) soup 🙂

  34. I totally agree with you on the soup front. I hate sweet soups…they’re so bizarre. Ditto for ones that make me wonder if I’m eating solely a stick of melted butter.

  35. You do the most splendid things with squash, dear Joanne. 🙂 This looks so comforting and savory. Since it’s summer here I’d quite like it chilled. 🙂

  36. Reeni Pisano says:

    You have no idea how badly I want to scoop up some of your spicy soup with that homemade naan! Such great comfort food!

  37. Karly says:

    How sad is it that I’ve never had squash soup OR curry? Like, ever?

    So sad.

    I need this in my life.

  38. Von says:

    I’m not the biggest fan of squash soup and so I’ve never made it myself, but I love the idea of a curry-infused version- it sounds really tasty 😀

  39. Blond Duck says:

    I’m obsessed with butternut squash lately!

  40. Tandy says:

    This sounds like a perfect combination of ingredients Joanne 🙂

  41. That Girl says:

    As I’m reading this, I’m thinking how fabulous it would be with the addition of lentils.

  42. Cathleen says:

    I have only had squash soup one time in my life, and it was when I worked at Tim Hortons. It was fabulous, so I have no idea why I didn’t have it since then

  43. Lynn says:

    Yum. (I just read that one is not supposed to say “yum” on food blogs, but yet I do it all the time. Hope that is OK.) Love the char on that naan bread.

  44. Roz P. says:

    Anything with curry makes me salivate profusely! And that cilantro naan bread is brilliant and could be paired with so many things! Love it!

  45. I totally agree that squash soup can get too sweet…I love using curry in it like this! Also, that naan looks absolutely perfect.

  46. This soup sounds almost too good to be true! I can never eat enough indian food, so it’s best that I just make it myself, lest I spend an entire paycheck on eating out!

  47. I totally agree – squash soups need to be savory – not over-the-top-sweet!

    Now this soup – yeah, I can totally get on board. But what I’m really looking forward to is that naan. I could make dinner out of that naan!

  48. Candace says:

    I am with you, girl! I want my squash and my sweet potatoes prepared savory and with some heat. This is THE best squash soup recipe that I’ve ever seen and that Naan? Ah-mazing!

  49. It’s really hard to find these types of foods in Europe Region, rarely views an Indian restaurant. They got some delicious traditional dishes. I love their way.

  50. So, clearly the soup looks delicious — but that NAAN!!! Wow. I’m so impressed!!

  51. Lora says:

    I like my squash soups savory as well. Indian spiced is a super idea. Love!

  52. Johanna GGG says:

    I’ve never encountered a sweet pumpkin soup like that – pumpkins have enough sweetness to not need much sweetner in a savoury dish – sounds like a travesty – on the other hand – I wish I had encountered a pumpkin soup like yours – sounds delish

  53. I am with you I just could n’t go a sweet soup or a cold one. This soup really looks so good I am hgoing to make it today even though it is summer here. Its just inspiring and the naan really is gonna be delicious too.

  54. tigerfish says:

    I seriously think that this soup is the kind that I will be addicted to. The consistency – thick, creamy, stew-like; and the spice flavor, are the elements that I am attracted to.

  55. Now THIS is a recipe to make! Not one…but TWO recipes to make and each of them promising to be stand alone heaven on a stick. Cheers for these wonderful recipes and for a wonderful hit of soul food 🙂

  56. Yum! Your soup looks and sounds wonderful! But that naan is what gets me. I can never resist the carbs, haha.

  57. I much prefer my squash soups on the savory side too and Indian spices work so well with them. Loving the bread as well. Thanks for sharing with Souper Sundays. 😉

  58. Nicole says:

    I’ve been looking for the perfect squash soup and this just might be it! Sounds amazing and i will hopefully get to make this after the new year!

  59. I love homemade naan. My recipe uses yogurt, but I’d love to try yours out since I don’t always have yogurt on hand. They look wonderful, as does that soup!

  60. […] year ago…Indian-Spiced Roasted Squash Soup with Chili-Cilantro Naan, Pumpkin Whoopie Pies with Maple-Marshmallow Cream […]

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