Roasted kabocha squash and coconut milk soup from Vibrant India: Fresh Vegetarian Recipes from Bangalore to Brooklyn (page 128) by Chitra Agrawal

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Beet yogurt raita; Radish yogurt raita; Kale yogurt raita; Cucumber, tomato, and onion yogurt raita; Meyer lemon pickle (Nimbehannina uppinakayi); Rhubarb strawberry pickle; Spicy cranberry relish (Thokku)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • jenburkholder on October 09, 2021

    This was okay, but one of my least favorites from this book. Kind of bland, even after tinkering with the spices, and made a strangely small amount.

  • TrishaCP on October 02, 2018

    This is one of the best squash soups that I have ever made. If you make this all in one go, like I did, including the rasam powder, it is very time-consuming. I would say worth it though, as this soup has really nice depth of flavor (as it should after toasting and grinding spices, roasting a kabocha squash, and adding ginger, chiles, curry leaves and more spices to the blended squash/spice mixture)! I served it with farro, which made for a satisfying meal.

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