Indian-spiced Squash Soup with Crispy Quinoa


  • 2 pounds whole squash
  • 1 shallot
  • 2 teaspoons olive oil
  • 1 tablespoon curry powder
  • 1/2 tablespoon garam masala
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cayenne
  • 1/2 teaspoon kosher salt
  • 2 cups vegetable broth
  • 1/2 cup coconut milk
  • For the garnish: Fresh cilantro and crispy quinoa

For the quinoa:

  • 1/4 cup almonds
  • 1/3 cup uncooked quinoa, rinsed well
  • 1/4 cup pumpkin seeds (pepitas)
  • 1/4 teaspoon kosher salt
  • 1 tablespoon olive oil
  • 2 tbsp honey
  • 1/4 cup golden raisins

Preheat oven to 350°F. Chop almonds. In a medium bowl, combine almonds, quinoa, pumpkin seeds, and salt. Stir in olive oil and honey to thoroughly combine. Spread onto a baking sheet.

Bake for 20 minutes, stirring a few times during baking. Remove from the oven and add golden raisins and let cool 15 minutes. Break any large chunks into small pieces and store in an airtight container.

Increase oven temperature to 375°F. Cut the squash in half and remove the seeds. Brush with olive oil and sprinkle with kosher salt. Roast until tender, about 30 to 45 minutes, depending on the squash. Remove the flesh from the skin, and use an immersion blender, blender or food processor to pureed it. Measure out 2 1/2 cups.

Mince shallots. In a large stockpot, add olive oil and sauté shallots 2 to 3 minutes, until softened.

Stir in curry powder, garam masala, cumin, and cayenne. Then add the squash puree, vegetable broth and kosher salt. Simmer for 10 minutes.

Stir in coconut milk and adjust seasonings as desired. Serve with chopped fresh cilantro, a drizzle of extra coconut milk, and Crispy Quinoa.

Serves 3-4. From A Couple Cooks


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