- 2 tablespoons olive oil or ghee
- 1 red onion, sliced
- 2 cloves garlic, minced
- 1 teaspoon freshly grated ginger
- 1/2 teaspoon turmeric
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 (2 pound) butternut squash – peeled, seeded and diced
- 1 (28-ounce) can crushed tomatoes
- 1 1/2 to 2 cups vegetable stock
- Salt and pepper, to taste
- Plain yogurt, for topping (optional)
Heat oil or ghee over medium heat in a large soup pot. Add onions and sauté until tender and lightly caramelized, 10 to 15 minutes. Stir in garlic, ginger, turmeric, cumin and coriander; cook until fragrant, 1 to 2 minutes.
Add butternut squash and cook, stirring occasionally, until squash begins to soften, about 10 minutes. Stir in tomatoes and enough vegetable stock to cover. Bring to a boil. Reduce to a simmer and cook until squash is very tender, about 20 minutes.
Working in batches, puree soup in a blender or with an immersion blender. Return soup to the pot and reheat; season to taste with salt and pepper. Serve soup warm with a dollop of yogurt on top.