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Spiced squash sipping soup
This vegan and gluten free soup is a great option to take to-go on any winter adventures. Spiced with cinnamon, cloves, cumin, turmeric and cayenne, it's simply bursting with flavour and will warm you up from the inside out.
SERVES
10
TO
12
Ingredients
- 1-2 butternut, kabocha or Lakota squash (4 lbs total)
- 1 medium onion, diced
- 6 cloves garlic, minced
- 1 tablespoon fresh ginger, grated or 2 teaspoons ground ginger
- 2 tablespoons oil (I like sunflower!)
- 1 can coconut milk
- 1/2 tesapoon cinnamon
- 1/4 teaspoon ground cloves
- 1 teaspoon ground cumin
- 1/4 teaspoon turmeric
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground black pepper
- 1-2 teaspoons salt
- 1 tablespoon brown sugar
- 6 cups vegetable broth
Directions
- If charring squash over the fire, scoop out the seeds and season the inside with the one tablespoon of the oil, one teaspoon of the salt and the black pepper. Wait until the fire has died down then place squash, flesh side down for five to eight minutes, until slightly blackened. Remove using tongs and let cool, then peel and cut into 2-inch cubes. If too blackened, scrape off some of the char.
- If oven roasting squash, peel, de-seed and cut into 2-inch cubes. Toss with one tablespoon oil, one teaspoon salt and the black pepper. Place on a parchment lined baking sheet and roast at 400 F for 30 minutes.
- Heat remaining oil in a pan and saute’ onion, garlic and ginger until garlic starts to brown. Add to soup pot along with squash, coconut milk, vegetable broth, cinnamon, cloves, cumin, turmeric, cayenne pepper and brown sugar.
- Bring to a boil, then reduce to a simmer to allow flavours to meld. Fire charred squash will take longer to soften than oven roasted, so allow an additional 20 or so minutes.
- Puree with an immersion blender or in small batches in a blender. Taste and add more salt, pepper and brown sugar if desired.
