Indian-Spiced Squash Soup with Crispy Quinoa


Makes: 6
What You Need
5 cups squash puree of any squash, about 4 pounds whole squash (butternut, acorn, Hubbard, and so forth — we used 1 mini hubbard, 1 butternut, and 1 delicata)
2 shallots
1 ½ tablespoons olive oil
2 tablespoons curry powder
1 tablespoons garam masala
1 teaspoon cumin
½ to ¾ teaspoon cayenne (depending on your spice tolerance)
1 teaspoon kosher salt
1 quart vegetable broth
1 cup coconut milk
For the garnish: Fresh cilantro (or parsley), Crispy Quinoa

What To Do
If desired, make the Crispy Quinoa for the garnish.
Roast the squash: Preheat the oven to 375F. 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. (Note: For the mini hubbard, since it was so thick, we pre-roasted it at 375F for about 30 minutes, and then cut it in half and roasted it with the other squash. We added butternut and delicata to bring out more of a sweet flavor, since that squash was more on the savory side).
Finely mince 2 shallots. In a large stock pot, add 1½ tablespoons olive oil. Add the shallots and saute 2 to 3 minutes, until softened.
Stir in 2 tablespoons curry powder, 1 tablespoons garam masala, 1 teaspoon cumin, and ½ to ¾ teaspoon cayenne (depending on your spice tolerance) to coat the shallots. Then add the 5 cups squash puree, 1 quart broth and 1 teaspoon kosher salt. Simmer for several minutes.
Stir in 1 cup coconut milk. Taste and adjust seasonings as desired.
Serve with chopped fresh cilantro (or parsley), a drizzle of coconut milk, and Crispy Quinoa.