Roasted Squash Soup

The most warming, nutritious, and delicious. Comfort in a bowl.

INGREDIENTS

1 medium sized butternut squash

Grapeseed Oil

4 sprigs of thyme, leaves removed (or ½ tsp dried, crushed)

Head of garlic, roasted

1 large onion

1 chili

1 tbsp tomato paste

1 tsp harissa

1 tbsp apple cider vin

10 curry leaves

1 lemongrass stalk, beaten up

2 tsp ginger, minced

2 tsp berbere seasoning

10 curry leaves

1 cinnamon stick

1 can coconut milk

4 cups vegetable stock

Salt and pepper to taste

Dukkah to top

METHOD

Heat oven to 375F. Wrap a whole head of garlic in foil, and place into the oven, baking for 20-30 minutes. Lay parchment paper onto a cookie sheet. Peel squash, cut into 1 inch rings, carving out seeds with a spoon when necessary, and place into a bowl. Drizzle with grapeseed oil, season with salt and pepper, 1 tsp berbere and thyme. Bake for 20 minutes, turn, and bake for 10 more minutes until golden and smelling delish.

Thinly slice onion into rings, popping them out into individual pieces. In the bottom of a heavy bottomed pan heat oil over medium heat, add onions. Cook down for several minutes until soft and fragrant, add some salt and stir in, cooking until melty looking, about 10-15 minutes. Colour is ok here on the bottom of the pan, but try to keep the onions golden at most. 

Add chili, whole, tomato paste, and harissa. Stir until brick red, then add vinegar to deglaze all the dark bits. Add curry leaves, lemongrass, ginger, 6 roasted garlic cloves, berbere, and cinnamon. Cook until fragrant, about one minute. Add coconut milk, stock, and roasted squash. Turn to a simmer and cover, lid askew, for 20 minutes. 

Remove cinnamon stick, curry leaves, lemongrass. Using an immersion blender, or your vitamix, blend soup until silky smooth, or to desired consistency. Taste and season with salt and pepper, blending after adding. Serve with dukkah, roasted nuts, pomegranate seeds, chickpeas, or anything else your heart desires.