Tag Archives: delicata squash

Squash Soup, South Indian Style

south indian curried squash

South Indian squash curry

I posted a squash soup with spicy tahini recipe just last week. And I’m following up with a variation of it. You see,  that soup was inspired by a friend’s post. And while I was making that, my South Indian instincts took over and I had to make another version! You know what they say, you can take the girl out of South India but…

So here’s this ultra simple and awesome dish: Squash Curry. Simple, hearty and healthy! Living with food allergies does not have to be boring!

By the time this posts, I will be in Hawaii on vacation. Thank god for being able to schedule posts as this means I don’t have to take my laptop with me. This will be my first time traveling for more than a couple of days after being diagnosed with all the food issues. Fortunately, we were able to find places to stay with kitchens. So I’ll be cooking in Hawaii and hopefully learning more about its cuisine!

I made this with a mix of one squash and one small pumpkin each. For a sweeter version, use just the delicata squash.

South Indian Style squash and pumpkin curry

serves 3-4

  • 2 cups squash / pumpkin puree (cut into slices, brush with olive oil, bake at 425 for 40 minutes and then puree)
  • 2 tablespoons ghee (coconut oil or vegetable oil works fine too)
  • 15 curry leaves
  • 2 dry red chilis
  • 1 teaspoon cumin seeds
  • 2 green chilis, chopped
  • 1 inch piece of ginger cut into thin matchsticks (grated works too)
  • 1 teaspoon salt or to taste
  • Juice of 1 lime or to taste

Recipe

Heat the ghee or oil in a small saucepan. Sizzle the cumin seeds, curry leaves and red chilis. After 10 seconds, add the ginger and green chilis and saute for another 20 seconds. Remove from heat. This is your tadka or spice seasoning.

Thin out the puree to your desired consistency and warm up in the microwave. I like the consistency of this curry to be thinner than pumpkin soup but not too runny. Mix in the tadka. Add salt and lime juice to taste.

Serve with rice and cucumber.

tadka for the curry

Tadka for the Squash curry

dairy free, gluten free, fodmap, Squash and pumpkin soup, South Indian style

Squash and pumpkin soup, South Indian style

Simple, hearty and healthy! Living with food allergies does not have to be boring!

 

 

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Squash and Pumpkin Soup with Garam Masala Spiced Tahini

spicy tahini squash and pumpkin soup

spicy tahini squash and pumpkin soup

I’ve been complaining about my food allergies on this blog these last few months! It’s definitely been a challenge to keep cooking traditional Indian dishes at home that I can blog about. With every new addition to my list of food issues, I went through each of these phases: disbelief that you can’t eat that food, despair as to how you’re ever going to do without it, kitchen clean up where I get rid of all the offending ingredients and subsequent trip to the grocery store to stack up on things that I can eat, experimentation with new recipes and finally, finally feeling like it’s not that big a deal any more.

If you’ve been recently diagnosed with food allergies, how are you doing? Wondering what you can cook or eat when you go out? Please reach out and send me a note. I’d love to help if I can. Here’s the list of foods I’m avoiding and I’d be more than happy to fill you in on recipes and substitutions (Fruits and vegetables are listed because I need to follow what’s called a FODMAP diet):

Dairy (with the exception of ghee), all soy products, gluten, lima beans, kidney beans, chickpeas, peanuts, honey, corn syrup, agave, most artificial sugars, most vinegars, coconut, apples, pear, cherries, watermelon, figs, mango, avocado, nectarines, plums, prunes, bananas, cabbage, green beans, onions, shallots, garlic, beetroot, asparagus, artichoke, leek, spring onion, radicchio, chicory, and tomatoes. 

pumpkin soup with spicy tahini garnished with garam masala roasted squash seeds

Garam masala roasted squash and pumpkin seeds are the perfect garnish for this fall soup

So you can imagine my excitement when I saw this butternut squash dip recipe my friend Alli had posted! It was seasonal, spicy and different from other pumpkin or squash soups. I had to make a few adjustments of course including leaving out the yogurt. If I could do coconut milk, I would have loved to use that as a replacement.

I had a delicata squash and a small pumpkin at home that needed to get used up. I also had a jar of tahini that I hadn’t done very much with. Alli’s recipe not only inspired me to make a spicy squash/pumpkin soup but I loved the way she combines the butter with tahini and spices. I microwaved tahini, ghee (instead of butter), cinnamon, cayenne and salt together. This on its own is a great dip by the way! But it adds a wonderful depth to the dish that you don’t get with just the typical squash and cream soup.

I remade Alli’s recipe into this dish below (scroll down for the recipe) but came up with another really simple idea for curried squash puree that I will share next week! A hint, it’s made South Indian style.

Happy Autumn!

roasted pumpkin and delicata squash

Roasted pumpkin and delicata squash ready to be pureed

delicata squash soup with spiced tahini

Delicata squash soup with spiced tahini

Ingredients

Adapted from Alli Shircliff’s recipe on her blog An Open Cookbook

Serves 3-4

  • 1 delicata squash, sliced, brushed with olive oil and oven roasted for 40 mins at 425*
  • 1 small pumpkin, sliced, brushed with olive oil and oven roasted for 40 minutes at 425*
  • 2 tablespoons tahini
  • 1 teaspoon ginger, grated
  • 2 tablespoons ghee
  • 1/2 teaspoon cinnamon powder
  • 1/2 teaspoon cayenne powder
  • 1/2 teaspoon garam masala
  • 1/4 teaspoon turmeric
  • 1 teaspoon salt

Recipe

Puree the roasted squash and pumpkin in a food processor with some water.Mix the remaining ingredients in a bowl and microwave for 1-2 minutes on medium high power. Fold into the puree. Adjust for salt if necessary. I had to add another 1/2 glass of water to thin out the soup to my desired consistency. I think I could have easily doubled the amount of garam masala.

*Bonus: Rinse and pat dry the seeds from the squash and pumpkin. Toss with olive oil, 2 pinches of salt and garam masala. Roast in the oven (lowered heat to 300) for 10 minutes. Allow to cool down before eating. These roasted seeds are great as a garnish or on their own as a snack. If you like pumpkin beer, I’m sure these will pair really well.

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