BUTTERNUT TARKA SOUP
from Indian Flavor Every Day
by Maya Kaimal
Elegant and beautiful, this butternut squash puree gets a bright lift from turmeric and cayenne, while the tarka, with the Bengali blend panch phoron, adds little pops of nutty, bittersweet flavors. Sometimes I skip the pumpkin seeds when I’m short on time, but I do really like the toothsome texture they bring to the puree.
Ingredients:
ROASTED SQUASH
1 medium butternut squash (2 pounds), peeled and cut into 1-inch squares (6 to 7 cups)
1 tablespoon neutral oil
Kosher salt and freshly ground black pepper
SOUP
2 tablespoons neutral oil
1 medium yellow onion, diced (1½ cups)
½ teaspoon ground turmeric
Rounded ¼ teaspoon cayenne
1 teaspoon fine sea salt
4 cups water
PUMPKIN SEED TOPPING
1 teaspoon neutral oil
⅓ cup raw pumpkin seeds
¼ teaspoon Kashmiri chili powder (see Tip below)
Fine sea salt
TARKA
1 tablespoon ghee, store-bought or homemade, or neutral oil
1 tablespoon Panch Phoron (see Tip below)
Instructions:
1. Preheat the oven to 425°F.
2. Roast the squash: Place the diced squash in a large bowl and toss with the oil and a sprinkle each of salt and black pepper. Spread it out evenly on a large baking sheet and roast until the squash is nearly tender, about 25 minutes, flipping the pieces halfway through. (For the best color in this soup, don’t let your roasted squash get too brown.)
3. Prepare the soup: When the squash is almost done roasting, heat the oil in a 4- to 6-quart stockpot over medium heat. Add the onion and cook, stirring frequently, until translucent but not golden, about 8 minutes. Add the turmeric, cayenne, and salt and stir until all the ingredients are combined.
4. Add the roasted squash and the water to the pot. Bring to a boil, then reduce the heat to low so the soup is gently simmering. Cook, partially covered, until the squash is completely tender and the flavors have melded, about 20 minutes. Puree the soup with a stick blender or in a blender until velvety smooth, then adjust the seasoning. The soup may be prepared ahead of time to this point, if desired, and rewarmed before serving.
5. Make the garnish: While the soup is cooking, prepare the pumpkin seeds. Heat an 8-inch skillet over medium heat. Add the oil and pumpkin seeds and stir for a minute or two until the seeds begin to color. Add the Kashmiri chili powder and stir for another minute, or until well coated. Sprinkle with salt and transfer to a plate.
6. Make the tarka: Wipe out the same small skillet. Add the ghee and set the skillet over medium-high heat. When the oil is shimmering, reduce the heat to medium, add the panch phoron, and cook, stirring constantly, until the seeds start popping and the pale seeds turn golden, about 1 minute. Immediately pour the spices over the soup. Stir and adjust the seasoning. Serve in bowls, topped with the spiced pumpkin seeds.
TIPS
• If you don’t have panch phoron, simply substitute 1½ teaspoons each of brown or black mustard seeds and cumin seeds.
• If you don’t have Kashmiri chili powder, use a mixture of 3 parts sweet paprika to 1 part cayenne. Make extra and store for future use.
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Indian Flavor Every Day
Maya Kaimal
In Indian Flavor Every Day, Indian cooking authority Maya Kaimal proves it’s possible to experience the joy of this cuisine with minimal time and just a handful of essential ingredients like spices, ghee, and dried chilies. She distills foundational flavor-building methods, like creating spice blends and sizzling whole seeds in oil to release their essence, and applies them to accessible, versatile ingredients any home cook has on hand.
These adaptable techniques open a world of possibility as you’ll not only whip up traditional dishes but also amp up the flavors of your favorite ingredients or meals whenever a craving strikes. Why not swirl some popped mustard seeds into a butternut squash soup or top ho-hum steamed broccoli with a crispy garlic-chili-cumin tarka? How about serving charred carrots with a gingery yogurt sauce next to your roasted chicken, or adding a pinch of garam masala to your cookie dough?
With many vegetarian, gluten-free, and wholesome, hearty offerings, Indian Flavor Every Day includes both simplified classic dishes and new twists. Recipes like Golden Noodles with Tarka Crunch, Roasted Asparagus with Tamarind and Crispy Shallots, and deeply flavorful Chicken Chettinad with Black Pepper Coconut Masala are designed to build your confidence and spark inspiration, so incredible new flavors can become an everyday pleasure.
Embrace the simple tips in this book, purchase a few ingredients for your pantry, and Maya Kaimal promises that Indian flavors can be woven into your meals with delicious ease.