Garam Masala Spiced Acorn Squash Soup

(4 Servings)

Prep time: 15 minutes
Cook time: 60 minutes

Total time: 1 hour 15 minutes

This recipe is perfect for a chilly winter day! We now have an abundance of pumpkins and a variety of squash in supermarkets so why not?! I picked acorn squash for my recipe but you could also try it with butternut squash or pumpkins. Got the inspiration for this dish from a meal I had at the restaurant Indian Accent in NYC. Here is my version of it.

  • 1 medium sized acorn squash
  • 1/2 can coconut milk
  • 1 tsp garam masala (Indian all spice powder)
  • 1 tsp smoked paprika
  • 1/2 tsp cumin powder
  • 1 tsp coriander powder
  • 1 clove garlic
  • 1 inch fresh ginger
  • 1 small onion chopped
  • 1 Cup vegetable broth
  • 1/2 cup edible flowers (optional)
  • 1/2 cup fresh cilantro
  • Coconut oil
  • Salt and pepper to taste
Preheat oven to 380F. Cut the acorn squash in half and remove seeds. Drizzle with a little olive oil and place face down on a baking tray. Bake in he oven for about 30 minutes or till done.
In a casserole, heat about 2 tablespoon coconut oil on medium heat. Add the onions, ginger and garlic and sauté for about 5 minutes. Add a little salt and let the onion sweat for another 2-3 minutes. Scoop out the cooked squash and add to the casserole and stir. Add in the paprika, cumin, coriander  and about 3/4 tsp garam masala. Slowly stir in the coconut milk and purée the mixture using a hand blender until smooth. Adjust thickness of the soup with the vegetable broth and adjust for taste with salt and pepper.
Serve topped with a little coconut milk, fresh cilantro, a pinch of garam masala and edible flowers!

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