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! Pear, sweet onion, Indian spices, and coconut milk enhance the flavor of the soup… and, it’s vegan, gluten free, dairy free, and delicious!
👩🏻🍳 Tamara Talks – About Turban Squash
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.
Like other varieties of winter squash, turban squash is loaded with nutrients like vitamin A and C, potassium, fiber, and B vitamins. It is also low in fat and calories. See Turban Squash by Precision Nutrition for more information.
A warming, creamy soup is always a great starting place when I decide to tackle a new winter squash, like this creamy kabocha squash soup. With this roasted squash soup, though, I landed on Indian spices and coconut milk. Read on for more about working with this uniquely beautiful winter 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. Don’t miss the video below for guidance.
📋 Ingredients Notes
Here is a quick look at the ingredients in the recipe – it’s handy to use at the grocery store or as a summary of what you need. Skip to the recipe for quantities.
- 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.
- 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
- 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.
- 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).
- 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.
- 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.
- 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.
- Serve – Garnish with chopped cilantro and serve!
Yes. You can reheat for up to 5 days, and it freeze relatively well. Reheat gently for the best results.
This is a perfect task for an immersion blender. 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…
Indian-Inspired Roasted Turban Squash Soup
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- 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 lite coconut milk
- 1 cup coconut creamer - see notes
- sea salt and fresh ground pepper to taste
- 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.
- 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, 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.
- Garnish with chopped cilantro and serve!
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.