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Rach likes to serve this soup for lunch or dinner by itself or with her Naan Pizzas—an Indian-inspired twist on the classic soup and sandwich combo. She uses curry powder and kuri squash, but you can substitute any orange-fleshed squash (such as butternut squash). The recipe couldn't be simpler—and the garnishes really make this creamy, comforting soup pop.
You can mix up your own curry powder using the amounts Rach shares below—but if you prefer using a pre-mixed curry powder blend, she recommends Floyd Cardoz's Goan Masala by Burlap & Barrel.
Heat a soup pot over medium to medium-high heat with olive oil, add the squash, carrots, onions, salt and pepper, partially cover and soften 8 to 10 minutes. Add the ginger, garlic, spices and broth or vegetable stock. Cook partially covered 30 to 45 minutes, stirring occasionally, until squash is tender. Puree with stick blender until smooth, then keep warm until ready to serve. Top soup with a dollop of yogurt, seeds, chives and edible flowers (if using).