It was clean out my pantry day and I have had a butternut squash rolling around on the floor for about 2 months. My mom used to roast butternut squash and serve it simple with shaved parmesan, salt & cracked pepper. Oh and a maybe just a lil butter drizzle on top.
While roasting this bad boy, I started sorting through two shelves of canned items. Way at the back of one shelf I found a jar of Tamarind Chutney. I love tamarind and practically inhale it whenever we go for Indian food. Only thing is this jar had well expired. You know what, this did not deter me. I opened the jar and sampled. About three tablespoons of samples later I decided it was safe to eat. And a little spicy however on the taste buds.
To make this soup is easy. Rough chop your onion, carrots and garlic as it’s all going to get pureed anyways. Toss them in with some olive oil and cook until just lightly softened. You could add chopped uncooked squash in with the onions and carrots if you don’t feel like roasting your squash first. The roasting however did impart a great flavour.
Important to note while the tamarind chutney is spicy, well when you eat it right out of the jar, it is not overpowering in the soup but yet adds a subtle hint of heat and incredible depth of flavour. We have a 16 yr old German Student living with us right now who does not like spicy food. She gave me two thumbs up on and loved the soup indicating it was not very spicy at all. We added in some more tamarind chutney right into our soup bowls. Seriously could inhale that stuff and it’s my new favourite condiment. Watch for it in everything (ha ha just kidding).
A simple soup for busy nights or cold days.
How often do you clean out your pantry?
- 1 onion chopped
- 2 carrots peeled & chopped
- 3 garlic cloves peeled & chopped
- 1 tbsp olive oil
- 4 cups stock
- 4 cups cooked butternut squash
- 2 tbsp tamarind chutney
- Salt & pepper
- 1/2 can coconut milk
- Heat large pot over medium high heat.
- Add olive oil, onion and carrots. Saute for a few minutes and then add your garlic. Cook until vegetables start to soften.
- Add stock and bring to a boil.
- Drop to a simmer, add cooked squash, tamarind and a pinch of salt & pepper. Cook another 5 minutes.
- Stir in coconut milk and remove from heat.
- Puree soup in blender or with hand immersion blender. Reheat if needed.
- Sprinkle on some chopped cilantro and serve while hot.