Treat yourself this winter with this warm, creamy and comforting bowl of Best Butternut Squash and Cannellini Beans Soup on a cold evening. This delicious soup is full of healthy ingredients, it’s vegan gluten-free and incredibly quick to prepare.
Perfect with this Instant Pot Bread .
As the weather has changed, cold days have turned into frosty days, so naturally, we are going through lots of delicious bowls of soups.
Butternut Squash
I know autumn has ended, and we’re well and truly into the festive season it doesn’t mean we should stop eating all these autumnal produce that are still flooding the markets.
One of our all-time favourites is Butternut Squash, it is versatile can be used in savoury recipes as well as in desserts. It can be baked, steamed, roasted or sauteed.
My favourite way to enjoy butternut squash is roasted and in soups. Although other varieties I love are Vegan Butternut squash Biryani and Butternut squash Raita .
Homemade Soup
Nothing beats homemade soup, it’s just good for your soul. It is nice to enjoy with friends and family at the dinner table but equally as enjoyable alone sitting on a couch, all wrapped up in your favourite blanket, sipping steamy and delicious soup while watching TV. It also spruces up lunchtimes at the desk.
Homemade soup is fresh and incredibly tasty, without any artificial stuff added to it – easy, delicious and budget-friendly. You know exactly what has actually gone in there and how much. If it is made in a big batch, it can easily be frozen for a later date.
Butternut Squash and Cannellini Beans Soup
This creamy and mildly spiced soup is a powerhouse of goodness, can be enjoyed at lunch or dinner. This soup is a made of a simple combination of Butternut squash, Cannellini beans, vegetable stock, garlic, onion, coconut milk and Italian herb seasoning.
The soup comes together without any fuss, just the hardest part of this soup is peeling the Butternut squash (okay, I am exaggerating a little)! If you have a good peeler, it can be done in no time.
Then just roast the butternut squash with Italian herb seasoning. It is quite amazing to see what a bit of roasting can do for already delightful veggies.
The irresistible wafting aroma of roasting veggies and Italian seasoning through the kitchen will definitely make you impatient as the soup cooks.
The Italian seasoning that we have used for this recipe is the Schwartz Italian Herb Mix . This seasoning is an aromatic mix of oregano, thyme, basil, parsely, sage, bay leaf, and black pepper which complimented the veggies and beans used in the soup. The seasoning can be found at Tesco online and in-store.
Let’s see the Ingredients
- Butternut squash – available easily everywhere but if you can’t find you may use pumpkin or any other type of squash.
- Cannellini Beans – These beans are also known as white beans or white kidney beans, easily available in the supermarkets. Fresh or in the tin.
- Potato – Potato provides a silkiness to the soup, but you can avoid totally.
- Onion-Garlic and Schwartz Italian Herb Seasoning .
- Spices and fat – Olive oil, red chilli flakes and freshly ground black pepper.
- Coconut milk or cream.
- Vegetable stock fresh or use the cube.
How to Make the Best Butternut Squash and White Beans Soup
Peel the squash and potato and roughly chopped into a smaller size.
Arrange it on a baking tray, drizzle some olive oil, sprinkle salt and black pepper.
Sprinkle some Italian seasoning and red chilli flakes at 20 minutes.
Roast for 35-40 minutes or until both veggies are tender.
In a pan heat oil and saute onion and garlic until light pink.
Tip in the roasted veggies, beans and vegetable stock.
Bring it to boil and cook for 5-7 minutes.
Turn off the heat, puree the soup using a hand blender or traditional blender.
Add coconut milk or cream (reserve some for garnishing) and check the seasoning.
Serve HOT and steamy soup in a serving bowl, top it up with coconut milk/cream, chilli flakes and ground black pepper.
Other Soup Recipes
African Peanut, Carrot and Tomato soup
Vegan Hungarian Goulash
Roasted Cauliflower, Parsnip and Walnut Soup
Butternut Squash and Cannellini Beans Soup
Equipment
- oven
- Roasting tray
- Blender or hand blender
Ingredients
- 4 cup butternut squash peeled and roughly chopped
- 1 cup cannellini beans drained
- ½ cup potato peeled and roughly chopped
- 1 cup white/yellow onion roughly chopped
- 5 cloves garlic
- 1 teaspoon Italian herb seasoning
- 1 teaspoon dried red chilli flakes or fresh red chili
- 2 tablespoon olive oil
- 1 cup coconut milk
- 3 cup vegetable stock
- 1 teaspoon ground black pepper
Instructions
- Preheat the oven to gas mark 6.
- Arrange squash and potato pieces on a baking tray, drizzle some olive oil and seasoned with salt and black pepper.
- Roast it in the preheated oven for 35-40 minutes or until tender.
- Around at 20 minutes time sprinkle Italian herb seasoning and some red chilli flakes.
- In a large pan heat the oil, saute onion and garlic until light pink.
- Add roasted veggies and beans.
- Add vegetable stock and bring it to boil.
- Cook the soup for 5-7 minutes.
- Puree the soup with hand blender or traditional blender until you have smooth pureed soup.
- Pour the pureed soup into the saucepan again, add coconut milk and mix it well and bring the soup to boil.
- Check the seasoning.
- Turn off the heat, and serve the soup in a serving bowl.
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Butternut Squash and Cannellini Beans Soup
Equipment
- oven
- Roasting tray
- Blender or hand blender
Ingredients
- 4 cup butternut squash peeled and roughly chopped
- 1 cup cannellini beans drained
- ½ cup potato peeled and roughly chopped
- 1 cup white/yellow onion roughly chopped
- 5 cloves garlic
- 1 teaspoon Italian herb seasoning
- 1 teaspoon dried red chilli flakes or fresh red chili
- 2 tablespoon olive oil
- 1 cup coconut milk
- 3 cup vegetable stock
- 1 teaspoon ground black pepper
Instructions
- Preheat the oven to gas mark 6.
- Arrange squash and potato pieces on a baking tray, drizzle some olive oil and seasoned with salt and black pepper.
- Roast it in the preheated oven for 35-40 minutes or until tender.
- Around at 20 minutes time sprinkle Italian herb seasoning and some red chilli flakes.
- In a large pan heat the oil, saute onion and garlic until light pink.
- Add roasted veggies and beans.
- Add vegetable stock and bring it to boil.
- Cook the soup for 5-7 minutes.
- Puree the soup with hand blender or traditional blender until you have smooth pureed soup.
- Pour the pureed soup into the saucepan again, add coconut milk and mix it well and bring the soup to boil.
- Check the seasoning.
- Turn off the heat, and serve the soup in a serving bowl.
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Homemade Indian Curry Masala Powder is fresh, flavourful and free from all artificial colours and preservatives. If you love curry flavoured food, then you need to try out this easy and inexpensive Curry Masala Powder that can be done in less than 15 minutes with some everyday kitchen cupboard ingredients.
This vegan masala can be used for any vegetarian or non-vegetarian curries and is an ideal gift for your foodie friend.
Learn how to make Homemade Indian Curry Masala Powder in this post.
Every now and then Mum makes a small batch of Chai Masala Mix along with various masala powders and fills them in tiny jars with labels on and stores them so neatly in one kitchen cabinet.
She prepares various types of masalas but on the blog, we have Dabeli Masala , Goda Masala and Sambar/Sambhar Powder .
To your surprise, you won’t see curry masala powder in most Indian kitchens as instead, they use the right amount of various spices in different combinations which are added in the curry whilst preparing it.
Another reason for not using just one particular curry powder as in India every region has its own unique blend of masala powders or paste, and these are added at different stages of the cooking process.
It is a British concept to use in this powder in any curry. Brands began to sell curry powder in supermarkets aimed at the British market.
Curry powder is suitable for those who don’t want to fill their kitchen cabinets with various spice blends or masalas, or just want to have a typical Indian ‘curry’.
They benefit students who can’t afford to buy too many spices also don’t have enough space for storage.
The standard or generic curry masala powder is available in a yellow hue and mostly sold in mild, medium, hot or extra hot varieties in the UK. The hotter it is, more red chili powder is added in.
What is Curry Powder?
Indian Curry Powder is literally a mixture of dry masala which is widely used by non-Indians in Indian cooking.
The dry masala is a blend of exotic combinations of spices such as sweet, earthy and warm cardamom, ginger, cumin, fennel seeds, red chillies, and turmeric powder.
Just to make sure here that Curry masala powder is should not be mistaken as GARAM Masala powder.
I often use Madras Curry Powder in my recipes. This masala has slightly different ingredients.
What are the benefits of making my own curry powder at home?
There is no doubt that shop-bought masala can save you lots of time and hassle. However, they come with a high price and still, you are not going to get fresh masala.
By making your own Curry powder at home, you know what has gone into the blend. You can adjust the amount or tweak the flavours to suit your needs.
It is super easy and quick to make at home, so fresh and fragrant and works out cheaper in the long run.
How to use Indian Curry Masala Powder?
- Curry powder is best for basic Indian curries, but not all the traditional curries. It is suitable for vegetarian or non-vegetarian dishes.
- Do not use for specific dishes such as authentic chana masala (chickpea curry) or Pav Bhaji as they require specific spice blends.
- It can be used in soups, stews, stir-fry or in noodles recipes.
- Curry flavoured marinade or rubs,
Curry Powder Ingredients
Although the westernized Indian curry masala powder is basic there are a variety of spices are used in this blend. This curry masala tastes more authentic. We feel that this masala blend lends delicious flavours, aroma, and taste to our curries.
- Whole Cardamom – Elyachi Green and Black)
- Kashmiri red chilli powder (you may use whole dry red chillies)
- Cumin seeds – (Jeera)
- Deggimirch – (hot red chilli powder)
- Dry Ginger Powder – Sunth
- Salt
- Carom seeds – ajwain
- Turmeric Powder – Haldi
- Nutmeg – Jaiphal
- Mace – Javentri
- Black Salt -Kala Namak – Sanchar
- Ground Coriander – Sukha dhanaiya powder
- Fennel seed s – Variyali-Saunf
- Star anise – Badian ke phool
How to make Indian Curry Masala Powder from scratch?
Making Indian curry Masala Powder from scratch is not rocket science, trust me. This can be done only in three steps.
Gather your whole spices. Dry roast them on low heat. and Grind!
Traditionally, any masala powder is made by first dry roasting the whole spices. When spices are roasted, the oil of the spices releases and make the masala more fragrant.
Then toasted spices are cooled before ground finely.
Ideal Christmas Gift
Anyone thinking of making their own edible Christmas gifts this year? We love to add a couple of edible gifts as they produce less waste so this isn’t a gift that will be regifted or clutter up someone else’s space (cause who wouldn’t love this aromatic and delicious treats)
This Homemade Indian Curry Masala Powder could easily be a delicious and useful stocking filler or filled into pretty reusable glass jars with festive bows.
Storage
Once the masala is ground, let it cool completely then store in an airtight container.
Keep the bottle away from any direct heat.
Keep it away from direct sunlight.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Mild Curry Masala Powder
Ingredients
Whole Spices
- 2 teaspoon green cardamom skin left on
- 8 pieces black cardamom
- 2 teaspoon cumin seeds
- 3 teaspoon fennel seeds
- ½ teaspoon carom seeds
- 2 star anise
- ½ teaspoon mace or mace powder
Ground Spice
- 2 teaspoon kashmiri powder
- 2 teaspoon red chilli powder or dried red chillies
- 4 teaspoon ground coriander
- ½ teaspoon turmeric powder
- ½ teaspoon nutmeg powder
- 2 teaspoon dry ginger powder
- ½ teaspoon black salt kala namak
- 2 teaspoon salt
Instructions
- Dry roast all the whole spices 2 teaspoon green cardamom , 8 pieces black cardamom , 2 teaspoon cumin seeds , 3 teaspoon fennel seeds , 1/2 teaspoon carom seeds , 2 star anise , 1/2 teaspoon mace on a low heat without burning them in a frying pan.
- Do not roast the ingredients which are already ground.
- Let the spices cool down completely.
- Transfer the roasted ingredients into the blender jar, attach the grinding blade and grind until you get a fine powder.
- Transfer in another plate or bowl.
- Add 2 teaspoon kashmiri powder , 2 teaspoon red chilli powder , 4 teaspoon ground coriander , 1/2 teaspoon turmeric powder , 1/2 teaspoon nutmeg powder , 2 teaspoon dry ginger powder , 1/2 teaspoon black salt and 2 teaspoon salt
- Mix well.
- Store the ground masala powder in an airtight container.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
