First course

Punjabi Butternut Squash Soup

Name: Punjabi Butternut Squash Soup
Total time: 34 min
Ingredients: 2 piece Beetroot; 6 g Ras el hanout; 2 sprig Sage; 7 g Salt; 89 g Butternut squash; 1 head Red cabbage; 13 ml Grapeseed oil; 132 ml Coconut cream; 146 ml Vegetable stock

by Andrii M.

Cooking time34 min

Calories990 kcal / portion

Creation dateJul 29, 2026

Rating

Beetroot2 piece86 kcal
Butternut squash89 g40 kcal
Coconut cream132 ml436 kcal
Grapeseed oil13 ml115 kcal
Ras el hanout6 g24 kcal
Red cabbage1 head279 kcal
Sage2 sprig5 kcal
Salt7 g0 kcal
Vegetable stock146 ml6 kcal

Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.

Description

A cream bowl built around butternut squash, simmered with red cabbage and beetroot in a fragrant vegetable stock. 1. Warm grapeseed oil in a large pot and sweat red cabbage and beetroot with butternut squash until softened. 2. Pour in the vegetable stock, season with salt and ras el hanout, and simmer for 34 minutes. 3. Stir in coconut cream off the heat for a silky finish. Finish with sage and serve piping hot.