Butternut Squash Shorba with Paneer & Squash Kulcha

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

Cloves: 3-5

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:

Kulcha Dough

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


  1. 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.
  2. 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.
  3. Add onions, ginger, garlic, chili and cilantro stems. Add a pinch of salt and saute for two minutes.
  4. Add tomatoes, salt, turmeric, chili powder and coriander powder and cover cook for 5 minutes until tomatoes are pulpy.
  5. Add mashed Squash and water and bring to boil. Simmer for 10 minutes.
  6. Remove bay leaves from the soup and transfer to the blender. Let cool down to room temperature and blend to smooth puree.
  7. Pass it through a large mesh sieve and transfer to the same stock pot.
  8. Adjust the seasoning and bring to boil. Add coconut cream and adjust the consistency by adding cornstrach slurry if necessary.
  9. 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.
  10. Serve the soup hot with dollop of coconut cream.
  11. 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.
  12. Make small circles of the kulcha dough. Spread the paneer mixture on one cirlce and top with another layer and roll with the pin.
  13. Fry as shown in the kulcha recipe.
  14. Serve hot Shorba with Kulchas and enjoy.

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