Roasted Turban Squash Soup

📋 Ingredients Notes

• oil – I use coconut oil or olive oil. The choice is yours.
• turban squash – Turban squash are not always available. This winter squash recipe will work with any winter squash.
• potato – The potato adds creaminess and body. You can substitute sweet potato or omit if you prefer.
• sweet onion – If you don’t have a sweet onion, don’t let that stop you! A red, white, or yellow onion will be fine. Shallots are another good option.
• pear – A ripe, but not mushy, pear is great. I have also used apples.
• fresh ginger – Please use fresh ginger rather than ground ginger. I find this minced ginger is a great time-saver. I also keep fresh ginger root in my freezer. Using a paring knife, I scraped away the skin, then use a microplane to grate it (while it is still frozen).
• black mustard seeds – If you don’t keep these in your spice drawer, you will still have a great soup if you omit them.
• broth – Use a high quality vegetable broth. Many lack flavor. I occasionally make homemade vegetable broth. If you aren’t following a plant-based diet, then chicken broth is fine too.
• garam masala – You can get garam masala on Amazon if you can’t find it locally. If you like to make your own spice blends (like I do), I like my friend at Piping Pot Curry’s garam masala recipe.
• turmeric
• lite coconut milk – This is canned coconut milk in the Asian food section of your market. If calories and fat are not a concern, you can use full fat coconut milk.
• coconut creamer – This is a non-dairy product found in the dairy section of your market. I use So Delicious brand. If you are not concerned about using dairy products, then use half and half or whole milk instead. I like the creamy body of the So Delicious coconut creamer (unflavored).
• cilantro – An optional, but delicious garnish!

📹How to Break Down Turban Squash

🔪 Instructions

1. Prepare – See the How to Prepare Turban Squash Video below for guidance on breaking down the squash. Preheat oven to 400° (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.
2. Roast the produce – Set a timer for 15 minutes. Place the squash, onion, and potato in the preheated oven. When the timer goes off, add the pear quarters. Roast until squash is tender (about 40-45 minutes total).
3. Start the soup – 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.
4. Add the squash, onion, pear, and potato – Scoop the flesh from the squash leaving the skin behind. Add to the dutch oven with the onion, pear, and potato. Add the garam masala and turmeric. Cover and simmer 10 minutes.
5. Finish the turban squash soup – Using an immersion blender, purée 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.
6. Serve – Garnish with chopped cilantro and serve!

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