Patchwork Kitchen: Roasted Kabocha & Delicata Squash Soup

As the weather starts to cool I always crave soups. One of my favorites is butternut squash soup. This time, I decided to experiment with different varieties of squash. They are all so beautiful displayed at the market but can also be intimidating. The key is to treat them like you would butternut squash. They can be simply cut and roasted or blended into a delicious soup. Here is my take on a fall favorite.

INGREDIENTS

1 small to medium kabocha squash

2 delicata squash

2 tablespoons olive oil

salt and pepper

2 onions

3 tablespoons coconut oil

2 tablespoon minced fresh ginger

4 garlic cloves

1 teaspoon coriander

1 teaspoon cumin

1 teaspoon graham masala

1/4 teaspoon nutmeg

1/4 teaspoon cinnamon

4 cups of vegetable stock

3/4 cup canned coconut milk

fresh herbs for garnish

METHOD

Preheat oven to 400°F. Line a baking sheet with parchment paper.

Start by cutting the squash in half. Then scoop the seeds out with a spoon and discard them. Drizzle about 2 tablespoons of olive oil over the squash and season with salt and pepper. Place the squash flesh side down on the baking sheet and roast in the oven until the flesh is slightly brown and tender. This should take 30-40 minutes depending on the size of your squash.

While the squash roasts, melt the coconut oil in a heavy bottomed sauce pan over medium heat. Once the oil has melted add the onion and a pinch of salt. Reduce the heat and cook the onions low and slow until they become almost caramelized and sweet.

Once the onions cook down turn the heat back up to medium and add the ginger, garlic, coriander, cumin, graham masala, nutmeg and cinnamon. Allow the spices to become fragrant. Watch so that the garlic and spices do not burn. Then add the vegetable stock. Reduce the heat and let the stock simmer while the squash roasts.

When the squash becomes tender and slightly brown take it out of the oven and let it cool slightly. Then scoop out the flesh of the squash and discard the skin. Add the squash to the soup and let simmer for a few minutes.

CAREFULLY transfer the hot soup to a blender and blend until very smooth. Blend the soup in batches if need be. Make sure to be careful while handling the hot soup. You may also use an immersion blender and blend the soup straight in the pot.

Return the soup back into the pot and stir in the coconut milk. Let it simmer for a few minutes. Last thing, taste for seasoning. Ladle soup into bowls for serving and garnish with fresh herbs. Enjoy!