Thanksgiving Kaddu Ka Shorba (Butternut Squash Soup)


Kaddu Ka Shorba (Butternut Squash Soup) Ingredients: - 1 medium butternut squash, peeled, seeded, and cubed - 2 cups vegetable broth or water - 1/4 cup chopped onion - 1 clove garlic, minced - 1 teaspoon grated fresh ginger root - 1 tablespoon olive oil - Salt and pepper to taste - 1/4 cup plain yogurt (optional)


  1. In a large saucepan over medium heat, saute onion in olive oil until tender. Add garlic and ginger; cook for an additional minute.
  2. Stir in butternut squash, vegetable broth or water, salt, and pepper. Bring to a boil, then reduce heat and simmer covered for about 30 minutes or until squash is soft enough to puree.
  3. Remove from heat and carefully ladle into a blender or food processor. Puree until smooth. Return mixture to pan.
  4. If desired, stir in yogurt just before serving to give it a creamy texture. Serve hot with naan bread or roti.