Ingredients:
For the Soup:
4 Honeynut squash
1 large or 2 medium shallots, unpeeled, sliced in half
1 head of garlic, sliced in half
1/4 cup extra virgin olive oil
2 tsp kosher salt, plus more to taste
1 heaping tsp curry powder
1/4 tsp turmeric
Cracked black pepper, to taste
2 (400 mL) cans of whole coconut milk
3 cans of water or vegetable stock (using the coconut milk cans for measurement)
For the Tadka:
4 garlic cloves, thinly sliced
3 scallions, thinly sliced
2 tsp cumin seeds
1 tsp mustard seeds
2 tsp Aleppo chili flakes
1/2 cup neutral oil
1/2 cup finely chopped cilantro
Fresh lime, for serving
Instructions:
Preheat the oven to 425°F (220°C). Slice the honeynut squash in half and place on a parchment lined baking tray. Add the halved shallots, and the head of garlic on a sheet pan. Drizzle with olive oil, curry powder, and turmeric, and season with kosher salt. Flip the squash and roast for 25-30 minutes until the squash is tender and caramelized.
Once cooled, remove the seeds from the squash and discard. Scoop out the flesh into a large bowl. Peel the shallots, squeeze the garlic cloves out of their skins, and add to the squash. Transfer the vegetables to a large pot. Add the coconut milk, 3 cans of water (using the milk can to measure), and season with salt, and pepper. Bring to a boil, then reduce heat to a simmer. Let simmer for 10-15 min and then blend until smooth, adjusting seasoning as needed with salt and pepper, and keep on the stove while you make the tadka.
In a pan, heat the neutral oil over medium heat. Add the cumin seeds, mustard seeds, and Aleppo. Toast for a couple of seconds and then add the sliced garlic and scallions. Cook, stirring frequently, until the garlic is golden and the spices are fragrant, about 1-2 minutes.
Plate and enjoy!