Go Back
Print

Spiced Butternut Squash and Orzo Soup

A hearty fall soup consisting of butternut squash, leeks, carrots, kale, orzo, and seasoned with garam masala - a warm Indian blend of spices. 

Servings 4 people

Ingredients

  • 6 cups butternut squash cubed equivalent to 1 squash
  • 1 cup leek about 1/2 a leek
  • 1 cup carrot
  • 1 1/2 cup kale
  • 2/3 cup orzo
  • 3 1/2 Tbsp olive oil
  • 2 Tbsp concentrated vegetable stock paste (will be added to water to make stock) can substitute with 4-5 cups vegetable stock
  • 7 cups water (or to taste, depending on how thick you want your soup to be)
  • salt or to taste
  • 2 Tbsp garam masala
  • 1 bay leaf
  • 1/4 tsp black pepper

Instructions

  1. Chop up your vegetables - butternut squash, leeks, carrots, and kale. Set aside.

  2. In a large soup pot on medium-high heat, add in your olive oil.

  3. Now add in your vegetables. Stir and cook for a few minutes. Add in the salt and bay leaf. (Do not cook all the way through.)

  4. Add in your orzo. Stir. Now add in your vegetable stock paste along with the water. 

  5. Bring to a boil, then simmer on medium-low heat. 

  6. Stir in your garam masala, black pepper. Taste and adjust for salt. Your soup is ready! Serve with crusty bread.