Squash Rasam

Name: Squash Rasam
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 4 cloves garlic cloves, crushed; 3 cm ginger, peeled and grated; 10 leaves curry leaves, dried or fresh; 2 halved dried red chillies; 1 tsp nigella seeds or cumin seeds; 1 tsp ground turmeric; 1 tsp tamarind paste; 1 tbsp fresh coriander, chopped; 6 units tomatoes, roughly chopped; 1 large butternut squash, peeled, deseeded and cut into small chunks; 1 tbsp crushed black pepper; 800 ml boiling water

A bright, one-pot South Indian squash rasam. This vegan, tangy soup uses butternut squash, tomatoes, tamarind and curry leaves for a fragrant, comforting bowl. Ready in about 45 minutes. Serves 4. Optional yogurt can be added for non-vegan servings.

Prep:15 min

Cook:30 min

Total:45 min

Servings:4

easy

vegan

gluten-free

one-pot

south indian

soup

butternut squash

Ingredients

•4 cloves garlic cloves, crushed
•3 cm ginger, peeled and grated
•10 leaves curry leaves, dried or fresh
•2 halved dried red chillies
•1 tsp nigella seeds or cumin seeds
•1 tsp ground turmeric
•1 tsp tamarind paste
•1 tbsp fresh coriander, chopped
•6 units tomatoes, roughly chopped
•1 large butternut squash, peeled, deseeded and cut into small chunks
•1 tbsp crushed black pepper
•800 ml boiling water

Instructions

1.Put all ingredients into a large saucepan: garlic, ginger, curry leaves, chillies, nigella/cumin seeds, turmeric, tamarind paste, coriander, tomatoes, and squash. Add 1 tablespoon crushed black pepper and 800 ml boiling water.
2.Bring to a boil over high heat, then reduce the heat to low and simmer for about 25 minutes, or until the squash is tender.
3.Check the seasoning and adjust with salt to taste. If you prefer a thicker texture, lightly mash a few squash chunks into the broth.
4.Serve hot. If not vegan, top each bowl with a dollop of fat-free natural Greek yogurt.