Squash Soup Recipe

Prepare the Squash Soup

Begin by peeling, seeding, and cubing the butternut squash. Set aside.

Sauté Aromatics

In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent, about 5 minutes.

Cook the Squash

Add the cubed butternut squash, vegetable broth, ground fenugreek, salt, and black pepper to the pot. Bring to a boil, then reduce heat and let simmer for about 20 minutes, or until the squash is tender.

Blend the Soup

Once the squash is tender, use an immersion blender to puree the soup until smooth. If using a regular blender, allow to cool slightly, then blend in batches.

Prepare Carrot Fritters

While the soup is cooking, grate the carrots and combine them with all-purpose flour, a pinch of salt, and pepper in a bowl. Form into small patties.

Fry the Fritters

Heat a skillet over medium heat with a bit of oil. Fry the carrot patties until golden brown on both sides, about 3-4 minutes per side. Drain on paper towels.

Prepare Fenugreek Yogurt

In a small bowl, mix the yogurt with a pinch of ground fenugreek and salt to taste.

Serve

Ladle the squash soup into bowls, top with a dollop of fenugreek yogurt, and drizzle with chili oil. Serve with carrot fritters on the side.