This soup is delicious, thick and creamy, and it makes ya warm from the inside out. Definitely made more awesome with fresh avocado toast, plenty of snow outside and a blanket ‘round your bod. —EvE
SERVES 3 OR 4
1 (2-lb [905-g]) red kuri squash
1 tbsp (8 g) cumin seeds
1 tbsp (10 g) coriander seeds
¼ tsp ground cinnamon
¼ tsp ground nutmeg
½ tsp chipotle chile powder
1 tbsp (15 ml) tamari
1 tbsp (15 ml) rice vinegar
1 (14½-oz [428-ml]) can coconut milk
2 cloves garlic
1 tbsp (8 g) grated fresh ginger
3 cups (710 ml) vegetable broth or more, depending on your preference
½ cup (55 g) walnuts (optional)
Preheat the oven to 350°F (177°C). Chop the squash into 1-inch (2.5-cm) cubes (no need to peel). Toss the cubes with the cumin, coriander, cinnamon, nutmeg, chile powder, tamari and vinegar. Spread on a baking sheet. Bake for 30 to 40 minutes, or until tender all the way through.
Transfer the baked squash to a blender, and blend with the rest of the ingredients (you might need to do it in two or three batches if your blender is smaller or less powerful). If you need to add more broth, go ahead. Mine was super thick, and that’s how I like it. Also: be careful not to over-blend, or the soup will get gluey.
Once blended to a smooth, creamy consistency, serve with avocado toast, crackers, as a sauce for vegetables or pasta or however you like!
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