Indian Roasted Butternut Squash Soup with Seeded Naan Recipe

Preheat the oven to 400°F (200°C).

Place the diced butternut squash, chopped onion, minced garlic, ground cumin, ground coriander, turmeric powder, and cayenne pepper (if using) on a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat the squash evenly.

Roast in the preheated oven for 30-40 minutes or until the squash is tender and slightly caramelized.

Transfer the roasted squash mixture to a large pot. Add vegetable broth and bring to a boil. Reduce heat and simmer for 10 minutes.

Use an immersion blender or regular blender to puree the soup until smooth. Return the soup to the pot and stir in the coconut milk. Season with salt and pepper to taste. Simmer for another 5 minutes to heat through.

Meanwhile, prepare the seeded naan bread. In a mixing bowl, combine flour, yeast, sugar, and salt. Gradually add water and knead until a soft dough forms. Cover the bowl with a damp cloth and let the dough rise for 1 hour.

Divide the dough into 6 equal portions and shape each portion into a small ball. Roll out each ball into a round naan shape, about 1/4 inch thick.

Heat a skillet over medium heat. Brush one side of each naan with melted butter and sprinkle with mixed seeds. Place the naan, buttered side down, on the heated skillet. Cook for about 2 minutes or until bubbles form on the surface. Flip the naan and cook for another 2 minutes until golden brown and cooked through. Repeat with the remaining naan.

Serve the Indian roasted butternut squash soup hot, garnished with a dollop of coconut milk and a sprinkle of fresh cilantro. Serve the seeded naan bread on the side.