| INGREDIENTS | METRIC (GRAMS) | VOLUMETRIC (APPROXIMATE) |
| Olive oil | 27 | 2 tablespoons |
| Garlic, minced | 27 | 2 to 3 cloves |
| Onion, minced | 113 | 1 small (½ cup) |
| Ginger, fresh, about a 2-inch piece, grated | 22 | 2-inch piece |
| Coriander seeds, whole | 1 | ½ teaspoon |
| Cumin seeds, whole | 2 | 1 teaspoon |
| Paprika, smoked (optional) | 1 | ½ teaspoon |
| Cayenne pepper (optional) | 1 | ½ teaspoon |
| Tomato sauce | 60 | 3 tablespoons |
| Butternut squash, roasted | 700 | 3 cups |
| Coconut milk, full-fat | 403 | one 13-ounce can |
| Chicken stock, vegetable stock, or water | 227 | 1 cup |
| Salt | 9 | 1½ teaspoons |
| Black pepper, freshly ground | 3 | 1 teaspoon |
| Whole-fat yogurt or sour cream, for garnish | ||
| Cilantro, fresh, minced, for garnish | ||
| Jalapeño, finely minced, for garnish (optional) |
PROCESS
In a medium pot, heat the olive oil until it shimmers.
Add the garlic, onion, ginger, coriander, cumin, paprika, and cayenne (if using), and sauté until soft and a bronze color begins to form on the bottom of the pot.
Add the tomato sauce.
Stir and reduce until the mixture darkens and thickens.
Add the roasted squash and stir to combine.
Add the coconut milk, stock or water, salt, and black pepper.
Puree the soup until smooth with an immersion blender, stand blender, food processor, or food mill.
Taste and adjust the seasoning with additional salt and black pepper. Reheat and thin as necessary with more stock or water.
Garnish with a spoonful of whole-fat yogurt or sour cream, minced cilantro, and jalapeño if desired.
Chill any leftovers and store for up to 5 days in the refrigerator.