garam masala roasted kabocha squash soup

Nik Sharma

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garam masala roasted kabocha squash soup | A Brown Table

The last post of November should be pumpkin or squash related so I can make room for all the wonderful winter treats that are going to come my way. I started my Christmas music radio station two weeks before Thanksgiving but I haven’t decorated the house yet. M and I plan to do that this weekend. Have you got your tree already?

This year, Thanksgiving was kinda nice because all I had to cook were pies. I went to a friend’s place for dinner and then ate as much as I could and went home and crashed in my food induced coma at about 7pm. Consequently, I needed something really easy to make and eat the next few days since I had kicked in my recovery mode from Thanksgiving. This Kabocha squash soup made that happen. 

It was pretty straightforward. I cleaned out a Kabocha squash and roasted it in the oven with a few pods of garlic and spices and then stuck it into a blender with some Califia unsweetened almond milk till I got the desired consistency. To top it off, I heated up some olive oil and infused it with spices which were then drizzled over the soup before serving. 

Have you started decorating your homes yet? I haven’t even touched my Christmas shopping list or cards yet. 


garam masala roasted kabocha squash soup | A Brown Table


garam masala roasted kabocha squash soup | A Brown Table

garam masala roased kabocha squash soup

makes 4 servings

ingredients

1 lb kabocha squash, seeded and cleaned, cut into quarters

1 onion, diced

10 garlic cloves

1/4 cup olive oil

1 tsp coriander

2 1/2 to  3 cups unsweetened almond milk 

salt and pepper to taste

1 tsp red pepper flakes

1 tsp nigella seeds

Preheat the oven to 400F. 

Place the squash quarters on a baking sheet with the onion and garlic cloves. Drizzle with 1/2 of the olive oil and half of the coriander seeds. Place the tray in the oven and roast for about 30 to 35 minutes until the squash has browned on the surface but is completely cooked and tender inside. Remove from oven and allow to cool for about 15 minutes until cool enough to handle. Remove and discard the skin from the squash. 

Transfer the squash and the remaining vegetables and drippings from the pan into a blender. Add 2 1/2 cups almond milk and pulse until smooth. Add the remaining half of the almond milk if you like it thinner. Taste and adjust the seasoning with salt and pepper as needed.

Heat the remaining oil in a small saucepan on medium-high heat. Once the oil is hot add the remaining coriander, red pepper flakes and nigella seeds and cook for about 30 to 45 seconds. Divide the  hot or warm soup into serving bowls and then drizzle with a little of the hot oil seasoning mixture. Serve immediately with toasted bread. 

 

Disclaimer: This post was sponsored by Califia Farms, however all opinions expressed are solely my own.

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