Butternut Squash Soup
1 lb butternut squash, cut into cubes
2 teaspoons salt
½ teaspoon pepper
1 teaspoon garlic powder
½ teaspoon ground cumin
1 tablespoon olive oil + more for sauteing
2 teaspoons balsamic vinegar
½ onion, diced
2 cloves garlic, minced
32 oz. vegetable stock
½ cup Prayani carrot raita
Preheat oven to 425 degrees.
Mix the butternut squash with the salt, pepper, garlic powder, cumin, and olive oil and roast on a sheet pan lined with parchment paper for 30 minutes, until soft and just a little browned. Drizzle the squash with the balsamic vinegar right out of the oven.
In a large pot, heat 2 teaspoons of olive oil over medium heat. Saute the onion with a pinch of salt until soft and slightly golden, about 6 minutes. Add in the garlic and cook for another minute, then add in the butternut squash and vegetable stock. Season with salt and pepper to taste. Bring to a boil, then reduce heat to low and simmer for 10 minutes.
Off the heat, puree the soup either in a blender or with an immersion blender. If using a blender, be sure not to put too much in so that the pressure doesn’t build up.
Transfer the soup back into the pot and mix in the Prayani raita.
Serve with crusty bread.