This creamy and dreamily spicy soup is perfect for cool fall days.
INGREDIENTS
1 large red Hubbard squash or 2 small squash (4-5 lbs) – Red October or Red Kuri varieties.
1 small onion (chopped)
3 cloves garlic (minced)
1 tbsp grated ginger
1 tbsp tomato paste
1 can coconut milk (400 ml)
4 cups chicken or vegetable stock
2 tbsp olive oil or butter
1 tsp cumin
1 tsp curry powder
1/4 tsp red pepper flakes
1 tsp salt
salt and freshly ground pepper, to taste
INSTRUCTIONS
1. Use flesh of roasted red hubbard squash.
2. Sprinkle the garlic and onions with salt and pepper and sautée them in olive oil over medium heat until they’re fragrant (about 3-4 minutes).
3. Turn down the heat and add tomato paste, spices, red pepper flakes, and 1 tsp of salt and cookfor 4 minutes.
4. Stir in coconut milk, stock, and ginger. Cover the pot and simmer on low for 20 minutes.
5. Add the squash and and blend everything together with an immersion blender until smooth.
Cover and simmer on low for another 10 minutes.
6. Enjoy!
