Shorba is a soup flavored with Indian curry spices. This Shorba is made with Butternut Squash, a winter Squash which is abundant in my place. You can make this Shorba with other winter vegetables like Pumpkins , Sweet Potatoes or Carrots too. It is flavored with Cumin and Garam Masala apart from cilantro, ginger, garlic and peppercorns that are common in Shorbas. On the side is mini size crispy Kulcha bread stuffed with Paneer(Cottage Cheese) and mashed Squash. The recipe for the Kulcha is here.
I roasted the Squash in the oven as the skin of my Squash was hard. But you can as well cook the pieces of raw squash with tomatoes in the vessel. I used coconut cream to thicken the soup. But you can use the corn starch slurry or dairy cream for the same purpose. I used the same recipe for the Kulcha that is on the blog.
It is a warm and cozy dish that can be a complete meal during chilly days or a starter for parties. So, do try this recipe during winters and let me know how you liked it. I would love to here from you.
Butternut Squash Shorba with Squash & Paneer stuffed Kulcha
Ingredients for Shorba:
Butternut Squash: 1 lb,
Tomatoes: 2, medium size, chopped roughly
Onion: 1, small size, chopped roughly
Green Chili: 1, slit
Ginger: 1″ inch, chopped roughly
Garlic: 4-5, smashed
Cilantro: handful, stems and leaves separated
Bay leaves: 2
Cumin: 2 tsp, divided
Cinnamon Stick: 1″ inch stick
Green Cardamom: 3
Peppercorns: 1 tsp
Coriander Powder: 1 tbsp
Red Chili Powder: 1 tsp
Turmeric: 1 tsp
Salt: 2 tsp
Water: 2 cups
Coconut Cream: 1/4 cup
Oil: 2 tbsp
Ingredients for Kulcha Filing:
Butternut Squash Puree: 1/4 cup
Paneer: 1/2 cup, grated
Salt: 1 tsp
Turmeric Powder: 1/4 tsp
Red Chili Powder: 1/2 tsp
Chaat Masala: 1 tsp
Garam Masala: 1/2 tsp
Oil: 1/2 tsp
- To cook the Squash, line a baking tray with aluminium foil. Cut the squash into half horizontally and lay on baking tray with skin side up. Spray or brush with oil and bake in preheated oven at 350ºF for 45 minutes until it is fork tender. Peel off the skin and scoop out the seeds. Wash the seeds and let them dry on paper towel. The pulp is easily mashed. Set a quarter cup of mashed squash aside for stuffing the Kulcha. The remaining goes in the soup.
- In a stock pot, heat a tbsp of oil. Add one teaspoon of cumin seeds, bay leaves, cloves, cardamom and cinnamon and fry until fragrant.
- Add onions, ginger, garlic, chili and cilantro stems. Add a pinch of salt and saute for two minutes.
- Add tomatoes, salt, turmeric, chili powder and coriander powder and cover cook for 5 minutes until tomatoes are pulpy.
- Add mashed Squash and water and bring to boil. Simmer for 10 minutes.
- Remove bay leaves from the soup and transfer to the blender. Let cool down to room temperature and blend to smooth puree.
- Pass it through a large mesh sieve and transfer to the same stock pot.
- Adjust the seasoning and bring to boil. Add coconut cream and adjust the consistency by adding cornstrach slurry if necessary.
- To temper the Shorba, heat a table spoon of oil in another pan. Fry squash seeds, teaspoon of cumin and cilantro leaves. Add this tempering to soup.
- Serve the soup hot with dollop of coconut cream.
- For the filing of kulcha, in a food processor/blender, combine remaining squash puree, paneer, salt, turmeric, chili powder, chaat masala, garam masala powder and blend coarsely. In a hot pan, add half teaspoon of oil and add squash mixture and saute until all the moisture evaporates.Transfer to plate and let cool.
- Make small circles of the kulcha dough. Spread the paneer mixture on one cirlce and top with another layer and roll with the pin.
- Fry as shown in the kulcha recipe.
- Serve hot Shorba with Kulchas and enjoy.