If I can pass along one piece of useful, money-saving information to you, it would be to only buy dry herbs/spices from the grocery store as a last resort. A quick trip to an ethnic market (Middle eastern, Indian, Asian) will get you just about anything you need for at least half the price. You will be buying it in bulk or in pre-packed plastic bags, so you will need to save your old spice bottles to refill, or buy new reuseable containers. While you are in the shops, take a look around and see what else is available. You never know what will inspire you! It you don’t know what something is (or can’t find what you are looking for), don’t be afraid to ask. The owners are usually very helpful.
Today’s recipe is for a spiced Butternut squash soup. I found this recipe on “Spice Goddess”, an Indian cooking show on the Cooking Channel. I tweaked the oil from grape seed oil to coconut oil to make it paleo friendly. I thought this would be a good follow-up to the Indian fish recipe from the other day. It is easy-peasy and super tasty. This recipe will be a nice change of pace from the ordinary butternut soup recipes.
- 2 tablespoons coconut oil
- 1 tablespoon minced ginger
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 1 teaspoon fenugreek seeds
- 1 teaspoon smoked paprika (I used regular)
- 4 cups chopped butternut squash
- 4 cups vegetable broth
- A pinch of salt and pepper
Add the oil to a large saucepan or dutch oven. When it is hot, add the ginger, coriander seeds, cumin seeds, fenugreek seeds and paprika and cook for 1 minute. The ginger will start to brown and the spices will become fragrant.
Add the butternut squash and broth and bring to a boil. Reduce to a simmer and cook until the squash is very tender, 25 to 30 minutes.
Puree with an immersion blender or process in batches in a blender or food processor. Serve & Enjoy!