Beneath the skin of the formidable-looking turban squash lies a fine textured, sweet flesh that is just perfect for comforting winter soups like this Roasted Turban Squash Soup With Pear and Sweet Onion! Indian spices and coconut milk enhance the flavor of the soup… and, it’s gluten free, dairy free, and delicious!
I realized something on the ride. I realized if I wait until I’m not scared to try new things, then I’ll never get to try them at all.
~~ Marie Sexton, Between Sinners and Saints
I am generally not one to shy away from trying new ingredients. However, the turban squash intimidated me from the first time I spotted one on the upper shelf at my market a few years ago… My local McAllen HEB stocks an amazing variety of produce, and I have ignored them calling my name since last fall. It was time to take the plunge, so I purchased my first turban squash.
What do you think? It’s so pretty, isn’t it? The process of cooking it is really pretty simple. You’ll need a good heavy knife, and a good solid cutting surface. Cut the squash across the top, then insert the knife point through the middle and all the way to the cutting board. Then, bring the knife down to horizontal on both sides. I am working on a video to include in this post, and will include it as soon as I’ve got it finished!
To make the soup, remove the seeds and pulp, then brush the squash halves with coconut or olive oil. Roast them with the onion and pear. The squash will need to cool before you can scoop the tender flesh from the skin. While the squash cools, start the soup in a dutch oven. Fry the garlic, ginger, and black mustard seeds. Add the broth/stock, the squash, pear, and onion. Simmer 10 minutes, then using an immersion blender (invaluable kitchen tool), purée it. Lastly, the coconut milk and coconut creamer are stirred in, and don’t forget to taste for seasoning! Garnish this hearty gluten-free and dairy-free soup with a bit of chopped cilantro. This hearty soup makes a nice light supper (especially served with naan or roti), but would also be a lovely first course for a more substantial meal… Thanksgiving perhaps?
A How To Video – Breaking Down Turban Squash:
- A really good heavy knife that is freshly sharpened
- A solid work surface with a rock solid cutting board
- An immersion blender! This is such an important kitchen tool. Pouring steaming hot soup into a blender is not only messy. It’s dangerous! An immersion blender allows you to purée in your cooking vessel…
Flavorful and sweet turban squash get roasted with pear and sweet onion, then combined with Indian curry spices and coconut milk in a healthy and creamy soup!
10 minPrep Time
50 minCook Time
1 hrTotal Time
- 2 tablespoons olive or coconut oil, divided use
- 1 turban squash
- 1 potato, peeled and quartered
- 1 medium sweet onion, quartered
- 1 pear
- 1 tablespoon fresh ginger, minced
- 1 teaspoon garlic, minced
- 2 teaspoons black mustard seeds
- 4 cups vegetable or chicken broth
- 2 teaspoons garam masala
- 1 teaspoon turmeric
- 1 cup coconut milk
- 1 cup coconut creamer see notes
- sea salt and fresh ground pepper to taste
Preheat oven to 400 degrees (375 convection).
Cut the turban squash in half, and using a thick spoon, remove the seeds and pulp.
Brush with coconut or olive oil. Place skin side down on baking sheet. Brush the sweet onion wedges and potato with oil. Place on the baking sheet with the squash.
Season with sea salt and fresh ground pepper.
Set timer for 15 minutes. Add the quartered pear.
Roast until squash is tender (about 40-45 minutes total).
While the squash cools to where it can be handled, start the soup. To a dutch oven, add a drizzle of coconut or olive oil. Bring the pan to medium-high heat. Add the ginger and garlic. Stir-fry until the mixture is fragrant.
Add the black mustard seeds. Continue until the seeds begin to pop.
Pour in the broth. Scoop the flesh from the squash leaving the skin behind. Add to the dutch oven with the roasted pear and onion.
Add the garam masala and turmeric.
Cover and simmer 10 minutes.
Using an immersion blender, puree until very smooth.
Add the coconut milk and coconut creamer. Stir to combine. Season with sea salt and ground pepper to taste. Bring the soup barely to a simmer. Do NOT BOIL.
Garnish with chopped cilantro and serve!
I use a combination of coconut milk and coconut (unsweetened) creamer) in this soup. You can substitute half n' half or milk for the coconut cream if you're not concerned about dairy...