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06 December 2012,21:28 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
15 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Heat the butter in a large saucepan and add the whole spices. When the seeds begin to splutter add the onions, ginger and garlic, fry until lightly browned.
  • Add the butternut squash, drained split chickpeas, tomatoes and ground spices. Cook for 5-7 minutes stirring occasionally.
  • Add about 3 cups of water and bring it to the boil. Reduce the heat and leave to simmer for 20-22 minutes or until the butternut squash and split chickpeas turn soft.
  • Process the soup until smooth. Return the soup to the saucepan over a medium heat, mix in the lemon juice and adjust seasoning. Finish with a swirl of yogurt and serve.


  • 250 grams butternut squash, peeled and roughly chopped
  • 100 grams baby plum tomatoes cut in half                             
  • 150 grams onions, finely chopped
  • 25 grams yellow split chickpeas, washed, soaked and drained  
  • 2 tablespoons butter, finely chopped
  • 1 inch piece of ginger, grated
  • 2-3 garlic cloves, crushed
  • 1 tablespoon lemon juice
  • Salt and freshly ground black pepper, to taste
  • Natural yogurt, whisked
  • ½ teaspoon mustard seeds
  • ½ teaspoon cumin seeds

Ground Spices

  • ½ teaspoon ginger
  • ¼ teaspoon turmeric
  • ¼ teaspoon chilli powder

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