With the kids back in school in the new year, I love meals that are easier on me for weeknights. I am gravitating more towards more vegetables in the new year, explore different kinds of vegetarian options in different cuisines, especially since my kids are adventurous eaters.
One option that requires minimal work is roasting vegetables. Another go-to for me in the winter months is soup. And with grilled cheese, or a masala paneer toast, this Roasted Butternut Squash Soup with Pistachio Dukkah makes for a hearty meal.
Other options for using butternut squash
Butternut squash is one of my favorites this time of year. Apart from soups, I regularly make squash tacos, a mean butternut squash and chickpea curry, and butternut squash risotto, which my kids love.
How to cut a butternut squash?
The biggest challenge is peeling and cutting butternut squash. I use a vegetable peeler to peel it first. A chef’s knife is a must when cutting the squash itself. I cut the squash in half horizontally. The first half is again divided into half, and then I cut each half into ½ inch to 1 inch thick slices. Each slice is then diced into ½ inch thick square slices and then cut into cubes.
For the bottom half, cut it into half. Use a spoon to scoop out the seeds. The seeds can be stored for later use or you can discard them. Then I cut each half into ½ inch or 1 inch thick slices, and proceed with the directions as above.
Ingredients for the Roasted Butternut Squash Soup with Pistachio Dukkah
The ingredients for the Roasted Butternut Squash Soup with Pistachio Dukkah are:
- Butternut Squash, peeled and cut into 1-inch cubes
- Red onion
- Garlic cloves
- Olive oil
- Coarsely ground black pepper
- Smoked paprika
- Garam masala
- Table salt
- Thyme leaves
- Greek yogurt
- Vegetable broth
- Water
- Chives
How to make the Roasted Butternut Squash Soup with Pistachio Dukkah
For the soup, the first step is pre-heating the oven at the desired temperature, and then roasting the squash with red onions, a lot of garlic, spices and some thyme for herbiness. After 40 minutes in the oven, the ingredients get caramelized and lend a lovely flavor to the final dish.
One of the key spices here is garam masala, a warming blend that is perfect for the winter. It is made by toasting and grinding spices like cinnamon, black pepper, cardamom, mustard seeds, coriander seeds, cloves, mace and nutmeg. It is a pantry staple in my kitchen; I use it a lot in my cooking experiments.
- TIP: Butternut squash is innately sweet, so the garam masala and smoked paprika add a lovely savory note to the soup.
The roasted ingredients are then blended with vegetable broth, water and some Greek yogurt for a kick of tanginess and high protein. I heat the blended soup in a pot on the stove before serving with some garnishes for texture.
I use this dutch oven from Le Cruset to make my soups. I have had it for years. It is durable and so good, and heats up the content evenly.
For garnishing the soup I use pistachio dukkah. Dukkah is an Egyptian blend of nuts, spices and herbs. It is typically added to olive oil as a dip for bread. It can also be added to roasted vegetables and soups for extra flavor. Dukkah literally means “to pound,” and the mix of toasted pistachios, sesame seeds, coriander seeds and more is coarsely ground here.
It gives a nice nutty texture to the soup along with added flavor and it makes the soup visually appealing too. Let’s face it, having the soup by itself is boring, and I look for anything to make it look visually pretty!
What kind of pot do I use for making the soup?
You can use a deep, medium sized pot for your soups. I use this dutch oven from Le Cruset to make my soups. I have had it for years. It is durable and so good, and heats up the content evenly.
Can I make the pistachio dukkah in advance?
Yes, you can make the pistachio dukkah a week or two in advance, and it lasts for about 2 months in the pantry.
How do I store leftover soup?
You can store leftover soup in an airtight container in the fridge for upto 3 to 4 days.
Can I roast the veggies in advance to expedite the soup making?
Yes! You can roast the veggies in advance and store it in the fridge until ready to make the soup. Store it in the fridge for upto a day in advance.
Other soup recipes that I can make from the blog:
- Indian Spiced Roasted Pumpkin Soup with Savory Granola
- Vegan Broccoli Soup with Masala Kale Tempura
- Vegetable Noodle Soup
Here’s to eating more fruits and veggies in 2026! I’ll be here to help. 🙂
XO
Amisha
**First published for S.F.Chronicle on 1/26/2024**
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Roasted Butternut Squash Soup with Pistachio Dukkah
Ingredients
Roasted Butternut Squash Soup
- 1 pound 5 ounces butternut squash, peeled and cut into 1-inch cubes
- 1 medium red onion, peeled and cut into 1-inch cubes
- 10 garlic cloves
- 3 tablespoons olive oil
- 1 1/2 teaspoons + 1 teaspoon coarsely ground black pepper
- 1 1/4 teaspoons smoked paprika
- 1 1/4 teaspoons garam masala
- 1 teaspoon + 1 teaspoon table salt
- 1 tablespoon thyme leaves, finely chopped
- 1/3 cup Greek yogurt
- 3 cups vegetable broth
- 2 cups water
- 1/4 cup finely chopped chives
Pistachio Dukkah
- 2 tablespoons white sesame seeds
- 2 teaspoons coriander seeds
- 1 teaspoon cumin seeds
- 1 1/2 teaspoons fennel seeds
- 1/4 cup finely chopped, lightly toasted pistachios
Garnish
- Torn toasted bread or croutons
- Extra-virgin olive oil
- Pistachio Dukkah (from above)
- Finely chopped chives
Get Recipe Ingredients
Method
Roast the squash
- Preheat the oven to 400 degrees. On a baking sheet, add the squash, onion and garlic. Add the olive oil, 1½ teaspoons black pepper, smoked paprika, garam masala, 1 teaspoon salt and thyme. Toss to evenly combine. Bake for about 40 minutes, until caramelized on the edges.
Make the Pistachio Dukkah
- In a small pan, on medium heat, add the sesame seeds, coriander seeds, cumin seeds and fennel seeds. Toss occasionally until lightly brown and fragrant, about 3 to 4 minutes. Cool completely. Once cooled, coarsely grind the mixture in a spice grinder or mortar and pestle. Mix with the pistachios and set aside.
Make the soup
- Place the roasted squash mix into a high-speed blender along with the yogurt, vegetable broth and water. Blend until smooth.
- Pour into a medium pot, set on medium heat. Add the remaining 1 teaspoon black pepper and 1 teaspoon salt, along with the chives. Mix to combine. Heat the soup for about 5 minutes.
- Pour the soup into 4 bowls. Garnish each bowl with the toasted bread, a drizzle of extra-virgin olive oil, a sprinkle of the pistachio dukkah and chives. Serve immediately.
Notes
What kind of pot do I use for making the soup?
- You can use a deep, medium sized pot for your soups. I use this dutch oven from Le Cruset to make my soups. I have had it for years. It is durable and so good, and heats up the content evenly.
Can I make the pistachio dukkah in advance?
- Yes, you can make the pistachio dukkah a week or two in advance, and it lasts for about 2 months in the pantry.
How do I store leftover soup?
- You can store leftover soup in an airtight container in the fridge for upto 3 to 4 days.
Can I roast the veggies in advance to expedite the soup making?
- Yes! You can roast the veggies in advance and store it in the fridge until ready to make the soup. Store it in the fridge for upto a day in advance.
