Kabak Çorbası (Turkish Butternut Squash and Yoghurt Soup)
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 600 g butternut squash, peeled and cubed
- 1 onion, finely chopped
- 900 ml vegetable stock
- 150 g natural yoghurt
- 25 g unsalted butter
- 1 tsp turkish red pepper flakes (pul biber)
- 1 tsp ground cumin
Nutrition (per serving)
- Calories
- 171 kcal
- Protein
- 5 g
- Carbohydrate
- 21.9 g
- of which sugars
- 9.1 g
- Fat
- 6.9 g
- of which saturates
- 4 g
- Fibre
- 3.8 g
- Salt
- 1.79 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Melt the butter in a large pan and cook the onion for 6 minutes until soft.
- 2
Add the butternut squash and ground cumin and cook for 2 minutes, stirring to coat.
- 3
Pour in the vegetable stock, bring to the boil, then simmer for 20 minutes until the squash is completely soft.
- 4
Blend until smooth, then stir in half the natural yoghurt and season with salt and black pepper.
- 5
Ladle into bowls, swirl in the remaining yoghurt and scatter with the pul biber to serve.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.