Vadouvan Butternut Squash Soup



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



  1. Heat oil or butter in a large soup pot over medium-high heat.
  2. 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.
  3. 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.
  4. 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!

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