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Preparation
40 min
Cooking
1 h 40 min
Servings12
Makes20 cups (5 litres)
FreezesYes
Inspired by mulligatawny soup, a very fragrant Indian dish, this soup ticks all the right boxes of an efficient, comforting autumnal recipe. Make a large quantity of it and freeze it in several portions. To obtain the desired result, butternut squash and carrots are preferred. Add a generous spice mix and split peas to the veggies in the broth, with coconut milk as a finishing touch. A hearty vegetarian recipe to make in batches so that you can always have some on hand to warm up on chilly nights. Hurrah for soup!
Nut-free
Gluten-free
Egg-free
Categories
Ingredients
Soup
Toppings
vegetable or <a href=https://www.ricardocuisine.com/"https:////www.ricardocuisine.com//en//foodproducts//broth//143-chicken-broth/">chicken broth<\/a>","uri":"","substitutes":[],"isInFlyer":false},{"id":1309230,"title":"Butternut squash","description":"8 cups (1.1 kg) butternut squash, peeled, seeded, cut into large dice (about 1 medium squash) ","uri":"","substitutes":[],"isInFlyer":false},{"id":1309231,"title":"coconut milk","description":"2 cans (14 oz\/398 ml each) coconut milk ","uri":"\/en\/recipes\/7315-homemade-coconut-milk","substitutes":[],"isInFlyer":false}],"description":"Soup"},{"id":168954,"groupOrder":2,"ingredients":[{"id":1309232,"title":"Mixed herbs ","description":"Mixed herbs, leaves torn (such as mint, basil, cilantro, Thai basil)","uri":"","substitutes":[],"isInFlyer":false},{"id":1309233,"title":"pumpkin seeds","description":"Pumpkin seeds","uri":"","substitutes":[],"isInFlyer":false},{"id":1309234,"title":"15% cooking cream","description":"15% cooking cream or 35% cream","uri":"","substitutes":[],"isInFlyer":false},{"id":1309235,"title":"lime","description":"Lime or lemon wedges ","uri":"","substitutes":[],"isInFlyer":false}],"description":"Toppings"}],"preparationGroups":[{"id":169084,"groupOrder":1,"preparations":[{"id":647457,"description":"In a large pot over medium-high heat, soften the onions, carrots, celery and garlic in 1 tbsp (15 ml) of the oil. Add the spices and cook for 1 minute while stirring. Add the split peas and broth. Season with salt and pepper. Bring to a boil. Simmer for 50 minutes, uncovered, or until the split peas are tender and the soup has thickened slightly.","preparationOrder":1},{"id":647458,"description":"Meanwhile, in a large non-stick skillet over medium-high heat, brown half of the squash at a time in half of the remaining oil for 5 minutes (see note). Season with salt and pepper. Add the squash and coconut milk to the soup. Cook for another 15 minutes or until the squash is tender. Adjust the seasoning.","preparationOrder":2}],"description":"Soup"},{"id":169085,"groupOrder":2,"preparations":[{"id":647459,"description":"Serve the soup in bowls. Sprinkle with herbs and pumpkin seeds. Garnish with some cream. Serve with lime or lemon wedges and naan bread, if desired.","preparationOrder":1}],"description":"Toppings"}]}">
