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Butternut squash soup with garam masala and silken tofu


Butternut squash is a type of winter squash. They are in beautiful yellow color and the flesh is similar to the yellow pumpkins you find in India – orange and fleshy.  The orange color is because of the carotenoids, i.e. high levels of beta-carotene. Our human body can automatically convert them to Vitamin A. Butternut squash can help to fight against breast cancer.
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Prep Time 15 mins
Cook Time 25 mins
Course Soup
Cuisine Fusion Indian
Servings 6


  • 1 (2 to 3 pound) butternut squash- peeled and seeded
  • 2 tbsp unsalted butter ( I used olive oil, just 1 tablespoon)
  • 1 medium onion- chopped
  • 1 carrot – chopped
  • 2 celery stalk – chopped
  • 1 tsp red chili powder
  • 3-4 cups chicken stock (low sodium) or just plain water
  • 2 tsp garam masala
  • Salt and freshly ground black pepper
  • 2 tbsp silk tofu (beaten) with a teaspoon of cinnamon powder


For garnish:

  • Cut squash into 1-inch chunks. In large pot add oil. Add onion and chili powder and saute for 8 minutes. Then add the carrots, celery and cook for another 8-10 minutes.
  • Add squash and stock/water. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Place in a blender and puree. Return blended squash to pot.
  • Stir and season with garam masala, salt, and pepper. You could fold in the silken tofu to make the soup taste creamier.
  • Transfer to a warm soup bowl and place a dollop of silken tofu on top.


  • An ideal soup for South beach dieters.
  • Excellent source of good nutrients for pregnant women and all the more perfect for women with gestational diabetes.
  • Since I have used carrot in the cooking, the recipe is not ideal for South beach diet phase 1 dieters. Omit the carrot and cook.
Keyword Butternut squash soup with garam masala and silken tofu
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