2 tbsp RawSpiceBar’s Indo-French Vadouvan
2 tbsp vegetable oil
1 28-ounce can chopped tomatoes, strained
1 medium butternut squash
2 quarts chicken stock
1 cup water
3 medium leeks
Salt & pepper, to taste
- Heat oil or butter in a large soup pot over medium-high heat.
- Add leeks, cook, stirring until translucent, 6-8 minutes. Add salt and RawSpiceBar’s Indo-French Vadouvan and stir until fragrant, 1 minute. Add butternut squash, re-season with salt to taste. Cook until slightly brown, 8-12 minutes.
- Stir in stock and water. Bring to a boil, reduce heat, cover, and simmer for 20-30 minutes, or until squash is tender. Season with black pepper and salt to taste. Puree to desired consistency.
- Ladle into individual bowls and serve with plain yogurt or raita and crusty bread or naan. Enjoy! Take a photo, share your feedback, and share your delicious cooking and be sure to tag @rawspicebar & #rawspicebar!