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
- 4–6 Cups Vegetable Stock
- 1 13 oz Can Coconut Milk
- 2 Tbsp Fresh Cilantro (Chopped, Garnish)
Instructions
- Preheat the oven to 400°F. Cut the squash in half and scoop out the seed and fibers.
- 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.
- 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.
- In a small bowl, combine the dry spices and stir to mix.
- 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.
- After 10 minutes check the chickpeas and stir them. Place back into the oven for 5-10 more minutes or until crispy.
- Remove the squash and garlic from the oven after 40 min. or when the squash is very soft to the touch.
- 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.
- 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!
- 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
