Roasted Hubbard Squash & Coconut Soup
This creamy and dreamily spicy soup is perfect for welcoming fall.
- 1 large Hubbard squash (or 2 small ones)
- 1 small onion (chopped)
- 3 cloves garlic (minced)
- 1 tbsp grated ginger
- 1 tbsp tomato paste
- 1 can coconut milk (about 400 mL)
- 4 cups chicken or vegetable stock
- 2 tbsp olive oil or butter
- 1 tsp cumin
- 1 tsp curry powder
- 1/4 tsp red pepper flakes
- 1 tsp salt
- salt and freshly ground pepper, to taste
- Preheat oven to 300 F.
- When the oven is up to heat, put the squash on its side on a baking sheet lined with foil or parchment paper, and bake it for 3 hours. When it's done, the skin should be caramelized and easy to pierce with a fork.
- Let the squash cool for at least 15 minutes, then cut it in half lengthwise, scoop out and discard the seeds, and spoon out the flesh into a bowl.
- Sprinkle the garlic and onions with salt and pepper and sautée them in olive oil over medium heat until they're fragrant (about 3-4 minutes).
- Turn down the heat and add tomato paste, spices, red pepper flakes, and 1 tsp of salt and cook for 4 minutes.
- Stir in coconut milk, stock, and ginger. Cover the pot and simmer on low for 20 minutes.
- Add the squash and and blend everything together with an immersion blender until smooth. Cover and simmer on low for another 10 minutes.