Roasted Honeynut Squash & Coconut Soup with Spiced Oil Topping
Rated 5.0 stars by 1 users
Ingredients
- 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)
- 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
For the Soup:
For the Tadka:
Directions
- 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!