Hearty & Flavorful Butternut Mulligatawny Soup: A Wholesome Vegan Recipe
As the world around us eagerly embraces the lighter flavors and vibrant colors of spring, I find myself still deeply entrenched in the comforting embrace of winter’s hearty dishes. It’s a bit unusual, especially since we’ve been enjoying unusually warm weather lately. Typically, I’d watch other bloggers revel in spring for weeks, sometimes months, before our local climate catches up. But this year, it’s been a pleasant surprise – sunny and mild. We even experienced a peculiar “spring shower” that unexpectedly turned into sideways-snow yesterday evening, leaving a whimsical dusting of white clinging to one side of everything. Yet, by morning, it had all melted away, replaced by the brilliant sunshine and the promise of a beautiful day. So, truly, I have no complaints!
Despite the inviting warmth outdoors, my heart remains set on the soul-satisfying warmth of a good soup. And today, I’m thrilled to share a recipe for a Butternut Mulligatawny Soup that is not only incredibly flavorful but also holds a special place in my heart. This particular recipe actually originated from my mom’s kitchen, a true testament to her culinary creativity. She once made a butternut squash soup that didn’t quite hit the mark for her, so she ingeniously transformed it into a Mulligatawny. I had the privilege of trying it shortly after having my wisdom teeth removed, and it was, without exaggeration, the single best thing I ate all week. The rich, creamy texture and vibrant spices were exactly what I needed. Knowing I had to recreate that magic, I embarked on making my own version. While mine might not quite capture the exact perfection of my mom’s – she really is an amazing cook and truly deserves her own food blog! – it’s still exceptionally delicious and one I’m excited for you to try.
What Makes Mulligatawny Soup So Special?
Mulligatawny soup is a classic Anglo-Indian soup, its name deriving from the Tamil words ‘milagu’ (pepper) and ‘thanni’ (water), essentially meaning “pepper water.” Originally a simple broth, it evolved over time to incorporate a rich array of spices, vegetables, and often meat, becoming the hearty, complex soup we know today. It’s renowned for its warming spices, often including turmeric, cumin, coriander, and ginger, which create a distinctive aromatic profile that is both comforting and invigorating. The addition of butternut squash in this recipe adds a lovely natural sweetness and a creamy depth, perfectly complementing the traditional spice blend and making it a truly exceptional dish.
A Wholesome & Adaptable Dish: Vegan Butternut Mulligatawny
As you’ll discover, this Butternut Mulligatawny Soup recipe is designed to be incredibly flexible, catering to various dietary preferences without compromising on flavor. The base of this soup is wonderfully vegetarian, and even fully vegan, making it an ideal choice for plant-based eaters or anyone looking to incorporate more vegetables and lentils into their diet. The combination of butternut squash, lentils, and an array of root vegetables makes it incredibly satisfying and surprisingly filling on its own. It’s a powerhouse of nutrients, packed with fiber, vitamins, and minerals from the diverse vegetable blend, along with the protein boost from the red lentils.
For those who enjoy a more traditional Mulligatawny, which often includes chicken, it’s incredibly easy to adapt. Simply add some finely chopped, cooked chicken to the soup during the final heating stage, allowing it to warm through and absorb the delicious flavors. This versatility ensures that everyone at your table can enjoy a version of this fantastic soup. Whether served as a light lunch, a comforting dinner, or a hearty starter, this soup truly delivers on both taste and nutritional value.
Why Butternut Squash Shines in This Recipe
Butternut squash is the star ingredient that elevates this Mulligatawny. Its naturally sweet, nutty flavor provides a beautiful contrast to the savory and warm spices. When cooked and blended, it creates an incredibly smooth and creamy base, adding a luxurious texture without the need for heavy cream. Beyond its delightful taste and texture, butternut squash is a nutritional powerhouse, rich in vitamins A and C, fiber, and potassium. It contributes to the vibrant golden hue of the soup, making it as appealing to the eye as it is to the palate. The combination with red lentils, which also break down beautifully to thicken the soup, results in a rich and satisfying consistency that’s both comforting and nourishing.
A Family Favorite: Even for the Little Ones!
One of the most rewarding aspects of this Butternut Mulligatawny Soup is its universal appeal, especially to children. Don’t hesitate to introduce this flavorful dish to your little ones! My own daughter, who wasn’t even a year old when she first tried it, absolutely adored this soup. Its creamy texture and mild, comforting spices make it incredibly palatable for even the pickiest eaters. It’s a fantastic way to sneak in a medley of healthy vegetables and legumes into their diet, ensuring they get a nutritious meal without even realizing it. The natural sweetness of the butternut squash, combined with the gentle warmth of the spices, creates a flavor profile that is intriguing yet approachable, making it a wholesome and delicious option for the entire family.
Crafting the Perfect Mulligatawny: Tips and Serving Suggestions
Achieving the perfect balance of flavors in this Butternut Mulligatawny Soup is simpler than you might think. The key lies in allowing the vegetables and lentils to simmer until incredibly tender, ensuring they blend into a silky smooth consistency. The generous amount of aromatic spices – cumin, coriander, turmeric, cinnamon, ginger, and garlic – are crucial for developing the characteristic Mulligatawny flavor. Don’t rush the simmering process; patience will be rewarded with a deeply flavorful broth.
Enhancing the Flavor Profile
- Roast Your Squash: For an even deeper, sweeter flavor, consider roasting the butternut squash cubes before adding them to the pot. This caramelizes the sugars, adding another layer of complexity to the soup.
- Adjust Spices: Feel free to adjust the spice levels to your preference. For a spicier kick, a pinch of cayenne pepper or a chopped green chili can be added during the simmering stage. For a milder soup, slightly reduce the quantities of cumin and coriander.
- Fresh Herbs are Key: The fresh lemon juice added just before serving, along with a garnish of flat-leaf parsley or cilantro, brightens the entire dish and adds a refreshing counterpoint to the rich spices. Don’t skip this step!
Serving Your Delicious Soup
This soup is wonderfully satisfying on its own, but it pairs beautifully with several accompaniments:
- Crusty Bread or Naan: Perfect for soaking up every last drop of the rich broth.
- Coconut Yogurt/Cream: A dollop of plain, unsweetened coconut yogurt or a swirl of coconut cream can add an extra layer of creaminess and a cooling contrast, especially if you’ve opted for a spicier version.
- Extra Lemon Wedges: Provide extra lemon wedges on the side for those who love a zesty finish.
- Crispy Chickpeas: For added texture and protein, roast some chickpeas with a sprinkle of spices and serve them as a topping.
Storage and Reheating
This Butternut Mulligatawny Soup is fantastic for meal prepping! It stores wonderfully in the refrigerator for up to 3-4 days in an airtight container. In fact, the flavors often meld and deepen overnight, making it even more delicious the next day. It also freezes beautifully for up to 3 months. To reheat, simply warm gently on the stovetop or in the microwave, adding a splash of water or vegetable broth if the soup has thickened too much. Stir in fresh lemon juice and herbs after reheating for best results.
Enjoy every spoonful of this delightful and nourishing Butternut Mulligatawny Soup!
Vegan Butternut Mulligatawny Soup
Ingredients
- 3 medium onions roughly chopped
- 2 large stalks celery roughly chopped
- 1 large carrots peeled and roughly chopped
- 1 medium butternut squash peeled, seeds removed and chopped
- 1 large russet potato
- 1 C red lentils
- 8 C water or vegetable stock
- 4 cloves garlic
- 1 ” piece of ginger grated
- 1 tbsp + 1 tsp cumin
- 1 tbsp + 1 tsp coriander
- 2 tsp turmeric
- 1 tsp cinnamon
- 1 bay leaf
- 2-3 C cooked brown rice
- 1 can coconut milk I used full fat
- 2 tsp salt plus more to taste
- juice of 1 lemon plus more to serve
Instructions
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In a large pot place the onions, celery, carrot, squash, potato, red lentils and water. Bring to a boil and turn down to simmer.
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While simmering, add the garlic, ginger and all the spices including the bay leaf. Continue to simmer the soup until the red lentils and all the vegetables are completely tender.
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Remove the bay leaf from the soup and blending using an immersion blender or by transferring to a blender in batches.
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When finished blending, add the coconut milk and brown rice and heat through. Add salt and pepper to taste and stir in the lemon juice just before serving. Serve with an extra slice of lemon and fresh flat leaf parsley or cilantro if desired.