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Roasted Turban Squash Soup With Pear and Sweet Onion feature image.

Indian-Inspired Roasted Turban Squash Soup

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Tamara Andersen
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!
4.34 from 3 votes

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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Soups and Stews
Cuisine Indian/Eclectic
Servings 6 servings
Calories 248 kcal

Equipment

Ingredients
  

  • 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

Instructions

  • 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!

Notes

I use a combination of lite coconut milk and So Delicious 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...
Macronutrients (approximation from MyFitnessPal): 248 calories; 3 g protein; 33 g carbohydrates; 10 g fat.
 

Nutrition

Calories: 248kcal

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.

Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com