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Vegan curried Robin's Koginut squash soup garnished with crispy chickpeas, chopped cilantro, and coconut milk swirls

Vegan Curried Koginut Squash Soup

  • Author: Meatless Makeovers
  • Prep Time: 10 min.
  • Cook Time: 40 min.
  • Total Time: 50 min.
  • Yield: 6 Servings 1x
  • Category: Soup
  • Method: Roast, Blend
  • Cuisine: American
  • Diet: Vegan

Description

A rich & creamy soup featuring Robin’s Kogniut Squash, a winter squash delicacy. This Vegan Curried Koginut Squash Soup is easy & delicious!


Ingredients

Scale
  • 1 Large Koginut Squash (Halved and Deseeded)
  • 1 15oz Can Chickpeas (Drained)
  • 4 Medium Shallots (Peeled)
  • 1 Small Head Garlic
  • 1.5 Tbsp Olive Oil
  • 2 Tbsp Curry Powder
  • 1 tsp Ground Cumin
  • 1 tsp Ground Coriander
  • 1/2 tsp Cinnamon
  • 46 Cups Vegetable Stock
  • 1 13 oz Can Coconut Milk
  • 2 Tbsp Fresh Cilantro (Chopped, Garnish)

Instructions

  1. Preheat the oven to 400°F. Cut the squash in half and scoop out the seed and fibers. 
  2. Cut the top 1/2 inch off the head of garlic, place it on a piece of tin foil and drizzle with olive oil. Place the wrapped garlic onto a baking sheet. 
  3. Coat the cut sides of the squash with a small amount of olive oil and place it cut-side down onto the same baking sheet as the garlic. Transfer the baking sheet to the oven and set the trimmer for 40 minutes. 
  4. In a small bowl, combine the dry spices and stir to mix. 
  5. Peel the shallots and place them onto a second baking sheet. Next drain and rinse the chickpeas and pour them onto the same baking sheet. Sprinkle approx. 1 Tbsp of the spice mix onto the chickpeas and the shallots and drizzle with a small amount of olive oil. Place the second baking sheet into the oven with the squash. 
  6. After 10 minutes check the chickpeas and stir them. Place back into the oven for 5-10 more minutes or until crispy. 
  7. Remove the squash and garlic from the oven after 40 min. or when the squash is very soft to the touch. 
  8. Allow all ingredients to cool slightly. Scoop out the flesh from the squash and transfer it to a blender along with the shallots. Unwrap the garlic and squeeze the soft garlic cloves into the blender. Pour the coconut milk into the blender (reserve a tiny bit for garnish, if desired) along with 4 cups of the vegetable stock. Blend until very smooth. Add more vegetable stock if needed to obtain desired consistency. 
  9. Immediately pour the soup into serving bowls and top with a handful of crispy chickpeas. Sprinkle with chopped cilantro and drizzle each bowl with a small amount of the reserved coconut milk and swirl with a toothpick for a beautiful effect.  Enjoy!
  10. Refrigerate any leftover soup in an airtight container for up to 5 days. Alternatively, store the chickpeas at room temperature in an airtight container to help maintain a crispy texture.


Notes

  • The equipment listed above contains affiliate links to products that we personally use, love, and recommend!

Keywords: Vegan Curried Koginut Squash Soup, Robin's Koginut Squash Recipe, Vegan Winter Squash Soup Recipe