Bengalis love their Panch-Phoron. Panch-Phoron is a blend of 5 tempering spices. This mix comes packed with sweet, bitter, sharp, nutty and earthy flavors. It mainly constitutes of fennel seeds/saunf, mustard seeds/sarso dana, cumin seeds/jeera, fenugreek/methi, and nigella seeds/kalonji. Celery seeds/radhuni are also added to the mix, but its totally optional. You can buy Panch-Phoron mix packets from any Indian grocery store, but I prefer to make my mix. The trick is to add all the spices in equal quantities but, add some more fennel seeds/saunf.
Butternut squash has wonderfully replaced pumpkin for all my Indian recipes. Its fleshier, sweeter and simply yummy. I use this lovely vegetable to make pakoras, curries and also butternut squash hash. The soup is another addition to my list of butternut squash recipes.
The Panch-Phoron goes very well with this vegetable. For the soup, it provides a wonderful Bengali twist. Bengalis also love mustard oil, but I chose olive oil for this recipe. The soup has simple ingredients and myriad of flavors. No added thickening agents and no unhealthy fats.
- 1Lb Butternut Squash – roughly diced
- 1 Potato – medium sized and roughly diced
- 1 Onion – small sized and roughly diced
- 1″ Ginger knob – roughly chopped
- 2Tsp Roasted Cumin/Jeera powder
- 1Tsp Turmeric/Haldi powder
- 2Tsp Panch-Phoron Mix
- 1Tbsp Oilve oil
- 1Cup Water + more, if needed
- Salt to taste
- Throw all the veggies, water and salt in a pressure cooker.
- Cook for 5-6 whistles. If using a dutch oven, cook till all vegetables are mushy.
- Cool the vegetables somewhat and blend it well and smooth.
- In a small tempering/tadka pan, heat the oil and splutter the Panch-Phoron. Add the dry spice powders too.
- Add this tempering to the soup puree. Add additional water if needed.
- Warm it up well on the stove or in the microwave. The soup is ready to be devoured!