PREP TIME: 10 minutes
COOK TIME: 20 minutes

2 tablespoons unsalted butter
1 large onion, thinly sliced
2 bay leaves
2 star anise
1 cinnamon stick
Pinch of turmeric
1 teaspoon garam masala powder
1 (1/2-inch) piece ginger, minced
3 cloves garlic, minced
2 Lbs butternut squash or pumpkin, peeled and diced
Salt to taste
1 teaspoon freshly ground pepper
1 (14 ounce) can unsweetened coconut milk
2 cups unsalted vegetable stock or water

Melt the butter in a large saucepan over medium heat. Add the onion, bay leaves, star anise, cinnamon and cook, stirring until the onions are tender, about 5 to 7 minutes. Add the turmeric, garam masala, ginger and garlic and cook for 2 minutes. Add the squash, season with salt and pepper and sauté for 1 minute.

Stir in the coconut milk and stock. Bring to a boil and then reduce to a simmer. Cook, stirring occasionally until the squash is tender, about 20 to 25 minutes. Remove the bay leaves, star anise and cinnamon.

Using blender or food processor, puree the soup, working in batches, until smooth. Strain through a fine sieve and season with more salt if needed. Serve hot with a side of naan bread.

Presented by Hari Nayak, Tandur Indian Kitchen